Rossetti's Italian Vinaigrette
1/4 tsp black pepper
1/4 tsp dried oregano
1/4 tsp granulated garlic (or garlic powder)
1/4 tsp salt
1 T extra virgin first press olive oil, organic
1 T balsamic vinegar
2 T red wine vinegar
Sprinkle dry ingredients one at a time onto the salad. (Don't dump them in a little heap! Sprinkle!)
Do the same with the wet ingredients. I usually use the salad spoon in lieu of a tablespoon, and it works fine. The main thing is to have the ratio correct and not to add too much liquid. You can always go back and add more if needed.
Toss salad well, making sure you don't see any clumps of dry ingredients.
Add more vinegar if it is too dry.
Note: It's best to wait until right before dinner is ready to dress the salad. This keeps it nice and crisp.