Ingredients
| 2 cups | canola or | | corn oil | | 2/3 cup | olive oil | | 1 cup | white wine vinegar | | 1 tbsp. | Dijon mustard (optional) | | Salt and pepper, to taste | | 1 clove | garlic, peeled |
Optional additions
| 1 tsp. | dried herbs such as oregano, basil, thyme or | | a blend or | | 1 tsp. | prepared pesto or | | 1 tbsp. | chopped capers or | | black olives or | | 1/4 cup | chopped fresh herbs such as basil, dill, parsley or | | a blend |
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Instructions
In a quart jar, combine the oils, vinegar and mustard. Season with salt and pepper to taste, and add the garlic clove. Cover and refrigerate. Before using, shake well and pour about a cup of dressing into a smaller jar. Add the mix-ins of your choice, cover and shake.
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