My Favorite Oil and Vinegar Dressing

Excellent on a salad topped with blue cheese, dried cranberries, mandarin oranges and pecans but good on any green salad. I have made it with Splenda and even though it isn't quite as good IMHO, it is still a nice dressing. (The servings amount is a guess)

• Ready In: 10 mins
• Serves: 16
• Yields: 2 cups

Ingredients

• 2⁄3 cup sugar (if you prefer a tarter dressing, cut back on the sugar some) or 2⁄3 cup Splenda sugar substitute (if you prefer a tarter dressing, cut back on the sugar some)
• 1⁄2 cup red wine vinegar
• 1  cup extra virgin olive oil (no substitutes)
• 1⁄4 teaspoon onion powder
• 1  teaspoon paprika
• 1  teaspoon salt

Directions

1. To prepare dressing, warm wine vinegar slightly.
2. Add sugar and stir to dissolve.
3. If you don't warm the vinegar, you will have trouble getting the sugar to dissolve.
4. Allow to cool.
5. Add onion, paprika and salt.
6. Stir well.
7. Add olive oil and blend.
8. I prefer to put it in a bottle and shake it.
9. Pour over salad and enjoy!