This recipe, which was reduced from a restaurant one gallon recipe, always gets rave reviews. It does not need to be refrigerated, which makes it great for picnics and the office break room shelf.
1 cup red wine vinegar
¾ cup olive oil
2 teaspoons garlic powder
2 teaspoons dried oregano
2 teaspoons dried basil
1½ teaspoons ground white pepper
1½ teaspoons salt
1½ teaspoons onion powder
1½ teaspoons dijon style mustard
Place all ingredients in a one pint (two cup) jar. Place top on jar and shake until all powder ingredients are dissolved. Let sit at least one hour before serving so flavors can “marry”. Keeps indefinitely.
Tip: Save your Pompeian Vinegar bottles for this and other vinegar-based homemade dressings. The plastic top pops off for easy cleaning. When you use mason jars, over time the vinegar can corrode the metal top. This won’t happen with the plastic Pompeian Vinegar tops.