MOPS salad dressing

By Jamie Hensley

Serves 8

1/2 cup Mayo (or Greek Yogurt)

1/3 cup white vinegar

1 Tbs fresh lemon juice

1 tsp Olive Oil

2 Tbs sugar

2 Tbs grated Romano cheese

2 Tbs grated Parmesan cheese

1/4 tsp dried garlic flakes

1/4 tsp garlic salt

1/2 tsp Italian seasoning

1/2 tsp parsley flakes

1 pinch of crushed red pepper

Best over a salad of:

Romaine lettuce, tomato slices, olives, red onions, yellow peppers, and a few strips of parmesan cheese.

Whisk together all the ingredients. Pour contents into a jar and shake vigorously for 30 seconds. Refrigerate for at least 2 hours before serving. Lasts for a few days in the fridge