Yields 2 cups dressing.
2 cloves garlic, minced
3 Tbsp. fresh lemon juice
1 Tbsp. rice wine vinegar
1⁄4 tsp. salt
1⁄4 tsp. fresh ground black pepper
1 cup fresh grated parmesan cheese
1⁄2 cup canola oil
1⁄2 cup olive oil
1. Place the garlic, lemon juice and vinegar in a quart container with a tight-fitting lid.
2. Add the salt, pepper and grated cheese.
3. Pour in the vegetable and olive oils and close the lid tightly.
4. Shake the container until all the ingredients are incorporated.
5. Chill the salad dressing until you are ready to toss your salad. This dressing will last for up to two weeks in the refrigerator.
6. Toss this dressing over your favorite salad greens and enjoy.
