This salad dressing is quick, easy, and SO delicious! No cream needed, the blender and vegetables will make it "creamy" for you. It also makes a great marinade. If you don't have a blender, just shake it in a jar, it just won't be creamy.
If you are using a blender, estimate the red pepper and shallots (or onions) and place in blender. If you're not making the creamy version, the vegetables will need to be finely minced.
Add the vegetables and the wet ingredients to the blender, but not the seasonings. Blend on high until the oil is fully incorporated and it is totally creamy - about 1-2 minutes.
Stop blender. Add seasonings. Blends just until mixed.
Store refrigerated. It will keep about a week to 10 days.
You can make this without a blender, but it will be standard Italian dressing. Each time you use it, you will need to shake it well to mix the oil and vinegar.
* Extra Virgin oil, avocado (what I use as I'm allergic to olive oil), corn oil is also delicious