Italian Salad Dressing

This is so easy to make and it's 'delicioso'! And no un-pronouncable ingredients...so you know it's gotta be healthier than the dressing you buy at the supermarket. I use whatever kind of vinegar I happen to have on hand - each different kind lends a slightly different character to the dressing. The half hour "cooking time" is actually time spent in the refrigerator before use, although I have used this dressing right after mixing it up.

• Ready In: 35 mins
• Serves: 15
• Yields: 15 tablespoons

Ingredients

• 1⁄3 cup vinegar (any kind you prefer)
• 2  garlic cloves, crushed or 1⁄2 teaspoon garlic powder
• 1⁄2 teaspoon  dried leaf oregano
• 1⁄4 teaspoon dried leaf basil
• 1⁄4 teaspoon  dried mustard powder
• 1⁄4 teaspoon kosher salt or 1⁄8 teaspoon table salt
• 1⁄4 teaspoon  freshly grated pepper
• 1⁄2 teaspoon Dijon mustard
• 1⁄2 cup olive oil (or 1/4 cup canola oil and 1/4 c olive oil)
• 2  tablespoons  grated parmesan cheese (optional)

Directions

1. Measure all ingredients into a small container with a tight fitting lid.
2. Shake vigorously to thoroughly mix.
3. Store in refrigerator and shake before using.