Italian Dressing

I already knew that homemade dressing is the best,

but I love this homemade Italian recipe and will now forever be spoiled and want this one...

Matt actually made the whole thing with my help cracking and mincing the garlic, but he is sold as well.

Can't wait to use as a marinade 

from Our Best Bites Mormon Moms in the Kitchen Recipe Book pg. 86 Salad Dressings

1/4 cup white, rice, or white wine vinegar (I used white wine since I had a drop of rice vinegar left)
1/4 cup lemon juice (used concentrate and it was good so I can't wait to use real lemons next time...)
2 teaspoons sugar
1 teaspoon dry mustard
1/2 teaspoon salt
1/2 teaspoon seasoning salt
1/2 teaspoon red pepper flakes (this really doesn't add much heat; it's better with it! - (I didn't have and excluded and still was great)
1/4 teaspoon black pepper
4 cloves garlic
1 cup canola oil
1/3 cup grated Parmesan cheese (either fresh or from a can)
3/4 teaspoon Italian seasoning (add more if needed)

1) In a blender, combine vinegar, lemon juice, sugar, dry mustard, salt, seasoning salt, red pepper flakes, black pepper, and garlic.

2) While the blender is running, pour canola oil into the blender in a slow, steady stream until the dressing is blended and the oil is incorporated into the dressing.  Pour into a serving or storage container.

3) Whisk in Parmesan cheese and Italian seasoning.  Refrigerate for at least 4 hours for the best flavor.  Can be stored for up to 2 weeks

make it and comment and tell me what you think and what you used it with~