1/2 c. olive oil
1/2 c. vegetable oil
1/3 - 1/2 c. white wine vinegar
3 tbsp. grated Parmesan cheese
1 1/2 tbsp. dried Italian seasoning
1/2 tsp. freshly ground pepper
1/2 tsp. dried parsley flakes
1 clove garlic, crushed

Combine all ingredients in container of an electric blender; process until smooth. Store in refrigerator up to 3 months. Yield: 1 1/2 cups.

HERB CHEESE CROUTONS:

1 (13 oz.) pkg. sm. soft bread sticks
1/4 c. olive oil
1/4 c. butter, melted
2 cloves garlic, minced
1/4 c. grated Parmesan cheese
2 tsp. dried Italian seasoning
1/4 tsp. red pepper

Slice bread with a serrated knife into 3/8" thick rounds. Combine olive oil, butter and garlic; drizzle over bread sticks, tossing to coat. Combine Parmesan cheese, Italian seasoning and red pepper; sprinkle over bread slices, tossing to coat.

Place on baking sheet; bake at 400 degrees for 5 minutes, turn slices over, and bake an additional 2 to 5 minutes or until crisp and golden brown. Cool and store in an air tight container for up to 3 weeks. Yield: 10 cups.

Makes a zesty gift (great for Christmas). Dressing can be stored for up to 3 months. Toss vinaigrette with salad greens just before and top with croutons.