1/2 cup canola oil 1/2 cup extra-virgin olive oil 2/3 cup red wine vinegar 1 tablespoon lemon juice 1/2 small onion, roughly chopped 1/2 carrot, shredded 2 tablespoons grated Parmesan cheese 2 tablespoons chopped parsley 1/4 teaspoon garlic powder 1/4 teaspoon sugar 1/4 teaspoon salt 1/8 teaspoon pepper Dried basil Dash dried oregano

Step 1 Combine canola and olive oils, vinegar, lemon juice, onion, carrot, Parmesan cheese, parsley, garlic powder, sugar, salt, pepper, dash basil and oregano in bowl. Mix well. Store in refrigerator overnight for flavors to meld. Makes 2 cups.

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