Bears Salad Dressing/Meat Marinade

1/2 cup extra virgin olive oil

1/2 cup red wine vinegar

1/2 cup red or rose table wine, something at least drinkable,

NOT grocery store cooking wine.

1/2 cup sugar

1/4 cup dried minced onion

1 tablespoon dried Parsley flakes

1 1/2 teaspoons Italian Seasonings,

1 teaspoon Garlic powder, (preferably the granulated kind)

1 teaspoon chopped chives

1 teaspoon dried oregano leaves

1/2 teaspoon dried dill weed

1/2 teaspoon black pepper

1/2 teaspoon whole celery seed

1 1/2 teaspoons salt

Put the olive oil and all dry ingredients except sugar into a blender

and process at high speed (Liquify) for 2 1/2 minutes,

Add the wine and vinegar and process for another minute,

Add the sugar and process for another 2 1/2 minutes.

Pour into a one liter bottle and refrigerate at least overnight before first use.

Shake well before each use,

Use as a dressing on lettuce salads.

Use as a dressing on shredded cabbage.

Use as a marinade on chicken breasts or pork chops for broiling or grilling.

Use it to make Bearslaw with recipe below.

Bearslaw

To a large covered salad bowl add 2 cups shredded cabbage,

One package of julienne cut baby carrots, (rinsed and drained well)

One can pineapple tidbits, drained,

1/2 cup raisins. Mix well add enough of above dressing mix to wet well.

Refrigerate overnight, mix again just prior to serving.

Also see Bears Gluten Free Pumpkin Bread And/or Pumpkin Muffins  

Bears Gluten Free Chicken, Cheese & Mushroom Sauce with Spinach  

Bears Quick and Easy Chick Pea Chili