"Italian Antipasti Chef's Salad" – Rachael Ray

Ingredients

• ⅓ cup EVOO
• 3 tbsp. white wine vinegar
• ½ lemon, juiced (about 2 tbsp.)
• About 2 tsp. Dijon mustard
• About 2 tsp. superfine sugar or honey
• 1 tsp. each granulated garlic, granulated onion, and dried oregano
• ½ tsp. crushed red pepper
• Salt and pepper