Recipe information
Yield
yields 2 1/3 cups
Ingredients
3/4 cup olive oil
3/4 cup vegetable oil
1/2 cup red wine vinegar
1 1/2 tablespoons Dijon mustard
1 1/2 tablespoons fresh lime juice
1 1/2 tablespoons crushed garlic
1 1/2 tablespoons soy sauce
Pinch of dried thyme
Pinch of dried basil
Pinch of dried oregano
Pinch of dried dillweed
Pinch of salt
Pinch of pepper
Preparation
Combine all the ingredients in the container of a blender and blend until thick and smooth. This dressing may be stored in the refrigerator in a tightly closed jar for up to 2 weeks.
