|sorry about the lousy photo, took it with my phone ;-D|
I had to come up with something that would work every time.
You are supposed to add sugar to Italian dressing recipes, I do not like sugar in my dressing. If you like it sweet you can add up to a tablespoon of sugar ;-P Add sugar with the rest of the dry ingredients.
Use something that you can shake over and over again, like a 16 ounce pop bottle.
Or a shaker bottle with tight lid.
Do not store in the fridge. Makes the olive oil hard. Cool cupboard is good.
Lasts for a couple of weeks.
The fresher the ingredients the better the dressing is.
Make one day and serve the next. The longer it sits, the better it tastes.
Agitate until one color and the Olive oil is not separated.
Put them in the bottle in the order given.
4 ounces (1/2 cup) of red wine vinegar
1/2 teaspoon sea salt
1/2 teaspoon dried whole oregano
1/2 teaspoon dried basil
1/4 teaspoon ground black pepper
1/4 teaspoon granulated onions
3 cloves pressed garlic
8 ounces (1 cup) of Extra Virgin Olive Oil
PS. I forgot to tell you it makes a great chicken maranade too.
Pour it over the chicken and let sit all day.
Cover with foil and bake, about 3/4 of the way through.
Take off the foil and bake some more.