>How would you zest up home-made Italian dressing? How would you make
>it as zesty as commericial Italian dressing?
>
>What is in the list of ingredients that is missing?
>
>Oil, vinegar, some Italian herbs, some Parmesan, salt... any
>suggestions?
1/2 cup red wine vinegar
1/2 cup extra virgin olive oil
2 teaspoons grainy mustard
1 teaspoon mixed dried italian herbs
1/2 teaspoon table salt
1/2 teaspoon table sugar (if desired. I leave it out)
Juice from half a lemon
2 large cloves fresh minced garlic.

Put everything in a small jar with a tight lid. Shake well. Let stand
for 10 minutes. Shake again before serving. It will be very 'zesty'