1 cup olive or vegetable oil
1/4 cup white vinegar
2 tablespoons finely chopped onion
1 teaspoon sugar
1 teaspoon ground mustard (dry)
1 tablespoon chopped fresh or 1 teaspoon
dried basil leaves
1/2 teaspoon salt
1/2 teaspoon dried oregano leaves
1/4 teaspoon pepper
2 cloves garlic, crushed
Shake all ingredients in tightly covered container.
Shake before serving.
PREP: 10 min
Makes about 1 1/4 cups dressing
Cook's notes: We always use olive oil in this recipe (instead of the suggested "or vegetable oil"); it makes for a much more satisfying dressing. You will need to pull it out of the refrigerator about 5 minutes before each use, as it becomes pretty solid since the oil is cold. This also works fabulously as a marinade for grilled chicken! I was definitely skeptical the first time I used it, but I cannot express to you enough just how wonderful it tastes! Just let it marinade over night if possible.
Source of recipe: Betty Crocker's New Cookbook