*For Margie's Mom....and the ladies that asked last night at PWOC. LOL I have a minute - dinner is in the crock pot (BBQ meatballs) - and so I'll post NOW.....
This recipe sort of adapts. It's one that my sil, Rebecca, came up with. I change the sugar to Agave Nectar or Honey (AN is better tasting) and so adjust the vinegar....adding the balsamic to a bit more....basically I make this by taste...but here's the recipe.LOL
Start with a 2 cup Pyrex measuring cup.
3 Tbsp sugar (sweetener of choice), 1 Tbsp Lemon Pepper (black pepper works in a pinch), 1 1/2 tsp sea salt, two pinches of dry beef bullion (I always skip), 2 large cloves of garlic (I use dried and guess), 1 scant Tbsp dry mustard
Add:Fill to 1/3 C line with Balsamic Vinegar (remember to go a bit higher if using liquid sweetener)
Fill to 2/3 C line with Red Wine Vinegar
Fill to 1 3/4 C line with Canola Oil (I use Safflower)
Stir and that's that. I also put a bit of this in with steamed veggies....
For more recipes check out my recipe index page (and linked in the sidebar).