I recently discovered the Frantic Home Cook, which is a great little food blog with witty writing and great instructional pictures. One of the first recipes that caught my eye was her Simple Vinaigrette, which I wanted to make for the plethora of salads I've been eating lately. The recipe is super easy, only requiring measuring and mixing, so this would be a great and easy dressing to always have on hand. I made a few variations, using up some of the leftover sundried tomatoes I had from the Sundried Tomato and Kalamata Olive Stuffed Mushrooms, and I think they add a lovely little flavor punch.
Sundried Tomato Vinaigrette
1/4 c red wine vinegar
1/2 c olive oil
1/4 c oil from sundried tomatoes
1/2 c minced sundried tomatoes, oil-packed
3 cloves garlic, minced
1 tbsp Italian Seasoning
2 tsp onion powder
2 tbsp stone ground mustard
1/4 c shredded parmesan cheese
Combine all ingredients, shake well, and chill in the refrigerator for flavors to get all friendly-like.