Italian Vinaigrette

Nothing beats the taste of good homemade Italian dressing! And superior taste aside, making your own has additional benefits. Virtually ALL store-bought Italian dressings are made with either soybean/vegetable oil (bad news) or Canola oil (not much better). And then of course there usually additional ingredients, additives, preservatives that are better left on the shelf. With this recipe you get an Italian dressing that tastes fabulous, is healthy and takes just 5 minutes to whip up. Besides its classic use for tossed salads, Italian dressing has a ton of tasty uses. Use Italian dressing for pasta salads, as a marinade for chicken, beef, pork, shrimp and fish, on burgers, shish kebabs, vegetables, salads, fish tacos, sandwiches, wraps, marinated olives, a variety of antipasto selections and more.

½ cup extra-virgin olive oil
¼ cup red wine vinegar
4 Tbsp. Parmesan cheese, grated
2 tsp. pure honey
½ tsp. garlic powder
½ tsp. onion powder
½ tsp. dried basil
½ tsp. dried oregano
½ tsp. dried parsley
½ tsp. dried rosemary
¼ tsp. dried thyme
½ tsp. Hungarian sweet paprika
¼ tsp. sea salt
¼ tsp. black pepper, freshly ground
⅛ tsp. red pepper flakes
⅛ tsp. fennel seeds
1/16 tsp. celery seeds

Place everything in a blender and blend for about 30 seconds (small flecks of Parmesan will remain).

Pour into a jar or dressing dispenser and refrigerate.

Chill for at least 4 hours before using.

Will keep for up to 2 weeks.

Makes enough for 6 servings.