Ingredients

　　3/4 cup olive oil

　　3/4 cup vegetable oil

　　1/2 cup red wine vinegar

　　1 1/2 tablespoons Dijon mustard

　　1 1/2 tablespoons fresh lime juice

　　1 1/2 tablespoons crushed garlic

　　1 1/2 tablespoons soy sauce

　　Pinch of dried thyme

　　Pinch of dried basil

　　Pinch of dried oregano

　　Pinch of dried dillweed

　　Pinch of salt

　　Pinch of pepper

　　Combine all the ingredients in the container of a blender and blend until thick and smooth. This dressing may be stored in the refrigerator in a tightly closed jar for up to 2 weeks.

　　Paula Deen's Kitchen Classics