1 cup Extra Virgin Olive Oil
1 cup Vegetable Oil
1 cup Balsamic Vinegar
1/2 to 1 teaspoon Dijon Mustard
1/2 to 1 teaspoon Fine Sea-salt
1 teaspoon Crushed dried rosemary
1 teaspoon Lemon pepper seasoning
1 teaspoon Lemon juice
1 teaspoon Garlic powder
2 to 3 tablespoons Crushed dried oregano
4 to 5 turns of a pepper grinder

Place all ingredients in an old fashioned Glass Canning Jar; I use the “Ball” brand canning jar with the plastic lid. The metal band type with lid is just as good.

Shake vigorously for a few minutes. You’re done!

Storage: I keep mine in the fridge and the longer it sits, the better the dressing will taste.

Submitted by: Gregorio in Chicago