Red Wine Vinaigrette

• 1 12 cups vegetable oil
• 12 cup olive oil
• 12 cup red wine vinegar
• 2 tablespoons chopped shallots
• 1 tablespoon Dijon mustard
• 1 (1 7/8 ounce) envelopelipton herb with garlic soup mix
• 12 teaspoon fresh ground black pepper

1. In a bowl, whisk the oils, vinegar, shallot, mustard, soup mix, and pepper together.
2. The dressing will keep covered, in the refrigerator for up to 1 week.
3. Remove the dressing from the refrigerator 1 hour before using to allow the oil to liquefy.

vegetable oil, olive oil, red wine vinegar, shallots, mustard, garlic soup, ground black pepper

Taken from www.food.com/recipe/red-wine-vinaigrette-205011 (may not work)