Balsamic Vinaigrette

• 1 cup vegetable oil
• 14 cup extra virgin olive oil
• 13 cup balsamic vinegar
• 1 envelope lipton savory herb with garlic soup mix
• 12 teaspoon fresh ground black pepper

1. Add all the ingredient to a glass jar/cruet.
2. Seal jar opening and shake jar to mix up ingredients.
3. The dressing can be stored in the refrigerator for up to 1 week.
4. Take the dressing out of the refrigerator 1 hour before ready to serve.

vegetable oil, extra virgin olive oil, balsamic vinegar, garlic soup, ground black pepper

Taken from www.food.com/recipe/balsamic-vinaigrette-93089 (may not work)