Italian Salad Dressing

So, this weekend, I wanted to make a salad to go with pizza. I decided to try a new recipe for the dressing. And, it's not an exaggeration to say that I found my new favorite salad dressing. It makes a big batch and I seem to be finding excuses to have salad...and seconds and thirds...just so I can enjoy the dressing. I know. Seriously.

When I first made it with salad, I topped some spring mix with tomatoes, banana peppers, homemade Parmesan Croutons, salami, mozzarella, red light peppers, and onion. The picture is of my second helping at lunch today - plain spinach this time. Still delicious. So, if you make this, let me know what you think. I think you'll love it too!

Italian Salad Dressing

Adapted from Food.com, Maggiano's Little Italy Chop Salad

1 1/2 tsp dry mustard

2 T sugar

1/4 cup water

1 1/2 tsp garlic, finely minced

2 T red wine vinegar

1/4 cup white vinegar

Salt, to taste (I added about 1 1/2 tsp kosher salt)

3/4 cup canola oil

1/2 cup virgin olive oil (I used extra virgin olive oil)

1/2 tsp crushed red pepper flakes

1/2 tsp black pepper 

1/4 tsp oregano

1/2 cup grated Parmesan cheese

Combine in a food processor or blender. Store in a sealed container. May store in the refrigerator.