Italian Vinaigrette

Recipe from Healthy Cooking Magazine

Ingedients

• 1/4 cup water
• 1/4 cup lemon juice
• 1/4 cup red wine vinegar
• 2 garlic cloves, halved
• 1 teaspoon sugar
• 1/2 teaspoon salt
• 3/4 teaspoon paprika
• 3/4 teaspoon dried oregano
• 1/2 teaspoon onion powder
• 1/2 teaspoon ground mustard
• 1/2 teaspoon dried thyme
• 3/4 cup olive oil

Directions

Place first 11 ingredients in a blender. Cover and process until pureed. While processing, gradually add oil in a steady stream. Refrigerate leftovers.

Note: Use a blender for best results. The paprika, onion powder and ground mustard coat the oil droplets, which prevent them from blending with the water, lemon juice, and vinegar. Shaking the ingredients in a jar results in droplets too big to prevent separation.

Yield: 1-1/2 cups or 12 servings (1 serving = 2 tablespoons)