1/4 cup white or red wine vinegar (more or less, to taste)
1/3 cup water
1/3 cup vegetable oil or olive oil
1/4 cup light corn syrup
2 1/2 tablespoons grated Romano cheese
2 tablespoons dry pectin (used to thicken jelly)
2 tablespoons beaten egg or egg substitue
1 1/4 tsp. salt
1 tsp. lemon juice
1/2 teaspoons minced fresh garlic or 1 tsp. garlic powder
1/4 teaspoons dried parsley flakes
pinch of oregano
pinch of crushed red pepper flakes, or to taste

Combine all of the ingredients with a mixer on medium speed for 30 seconds -Or- in a blender on low speed for 30 seconds -Or- use a wand mixer on low speed for 30 seconds. Chill at least 1 hour.

Serve over mixed greens or use as a marinade. I like to add the hot peppers in the salad that the restaurant uses. It tastes closer to the original that way.

Submitted by: Nancy