TRIGGER'S CAJUN VINAIGRETTE DRESSING

Ingredients:

1 Gallon Salad Oil

1/2 Gallon Red Wine Vinegar

1 Qt. White Zinfandel

1/2 Gallon Cold Water

2 C Tony Chachere's Creole Seasoning

1/2 C Black Pepper

1/2 C Chopped Parsley

1/2 C Dried Oregano

1/2 C Dried Basil

1/2 C Granulated Onions

1/2 C Granulated Garlic

4 C Sugar

Directions:

Combine all ingredients in mixer and mix until well incorporated, approximately 5 minutes. Refrigerate immediately.

Recipe Notes:

This recipe came from Trigger's Seafood Restaurant in Pensacola, Florida. Caleb's high school baseball team played in a tournament in Pensacola in 2010 and our group of parents visited this restaurant and loved the salad dressing. They were very kind to share the recipe! The restaurant closed has since closed, so it's a good thing we have the recipe. Obviously this is "restaurant portions" and would need to be modified for home quantity.