Mediterranean-Style Salad Dressing

For vegan dressing omit the cheese. It tastes delicious both ways!

1 1/2 cups		olive oil
1/2 cup		red wine vinegar, plus
2 Tbs		red wine vinegar
1 tsp		sugar
1 Tbs		oregano, fresh chopped
2 Tbs		basil, fresh chopped
2 tsp		salt
2 Tbs		onion, minced
1 Tbs		fresh minced garlic clove (or to taste)
1 1/2 Tbs		Dijon mustard
1/2-1 tsp		fresh ground black pepper (or to taste)
1/3 cup		parmesan cheese (or to taste) (optional)

1	In a large measuring cup ( I use a 4 cup measuring cup) put vinegar, sugar, garlic, salt, mustard, pepper and onion. Using an immersion blender process until well blended. Slowly start adding the olive oil while blender is on medium speed., continue adding oil until it is well incorporated and dressing has emulsified and thickened to the proper consistency. Now add the chopped herbs and pulse to blend. The more you process the smaller the herbs will become so process until it is at the desired consistency. Now is the time to add there cheese if you would like.
2	Adjust all seasonings to suit your taste, including the sugar and salt.
3	Let sit in fridge for a minimum of 2 hours.

Servings: 24

Yield: 2 3/4 cups

Preparation time: 15 minutes

Ready in: 2 hours

Nutrition Facts

Serving size: 1 ounce

Percent daily values based on a 2000 calorie diet.

Nutrition information calculated from recipe ingredients.

Recipe Source

Author: Kittencalskitchen