Fennel Salad Dressing

This is an adaptation of a recipe by the Frugal Gourmet. We love this dressing and bought an additional coffee mill just to grind the fennel seeds.

• Ready In: 10 mins
• Yields: 2 cups

Ingredients

• 1⁄2 cup olive oil
• 1⁄2 cup canola oil
• 1⁄2 cup red wine vinegar
• 1⁄2 cup white vinegar
• 2  tablespoons lemon juice
• 1  teaspoon sugar
• 1  tablespoon dry mustard
• 1  teaspoon ground fennel
• 1⁄8 cup dried parsley flakes or 1⁄8 cup fresh parsley, chopped, to taste
•  salt, to taste
•  pepper, to taste

Directions

1. Measure the oils, vinegars, lemon juice, sugar, mustard, fennel and dried parsley into a glass jar.
2. Cover, and shake to combine.
3. Add salt and pepper (and fresh parsley if using) to taste.
4. Serve over your favorite combination of greens and other salad ingredients such as chopped vegetables, meats, eggs, etc.
5. Store the unused portion in the refrigerator.
6. It should last at least one week (it is used quickly in our home).