Red Wine Vinaigrette

A husband favorite.

• Ready In: 10 mins
• Yields: 2 1/2 cups

Ingredients

• 1 1⁄2 cups  vegetable oil
• 1⁄2 cup olive oil
• 1⁄2 cup red wine vinegar
• 2  tablespoons  chopped shallots
• 1  tablespoon Dijon mustard
• 1 (1 7/8ounce) envelope  lipton  herb with garlic soup mix
• 1⁄2 teaspoon fresh ground black pepper

Directions

1. In a bowl, whisk the oils, vinegar, shallot, mustard, soup mix, and pepper together.
2. The dressing will keep covered, in the refrigerator for up to 1 week.
3. Remove the dressing from the refrigerator 1 hour before using to allow the oil to liquefy.