- ½ cup red wine vinegar
- ½ cup water
- 1 tablespoon lemon juice
- 1½ teaspoons black pepper
- 1 teaspoon salt
- ½ teaspoon sugar
- ½ teaspoon dry mustard
- 1½ teaspoons Worcestershire sauce
- 1 clove garlic, minced
- 1½ cups vegetable oil
- ½ cup olive oil
- Put all the ingredients except the oils in a jar, then screw on the lid and shake to blend. Add the oils and re-cover; shake vigorously to mix well.
- Chill thoroughly; shake again before using. The dressing will keep up to 5 days refrigerated.