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

Combine all ingredients in blender or food processor. Process until smooth. Store in refrigerator up to 3 months. Yield: 1 1/2 cups.