German Salad Dressing

This recipe is one of three that the owner of The Homespun Restaurant shared with Andelin's Gable House when The Homespun closed.  Both restaurants brought people from all over, just to eat there. This dressing is delicious on a winter green salad with lettuce, granny smith apple, candied pecans, blueberries, raspberries, dried cherries or cranberries and mandarin oranges.  This tangy, citrusy dressing is a favorite around here!

German Salad Dressing
In a quart container, mix the following:
1 cup vinegar (I use a combination of vinegars- mostly apple cider, but a little of seasoned rice, balsamic, white, red wine, etc.)
1 cup sugar
1 1/2 Tablespoons onion salt
1 Tablespoon garlic salt
1 1/2 teaspoons dried thyme
1 teaspoon dried rosemary
1 Tablespoon capers with liquid  (optional)
1 pinch dried dill weed
Juice of 1 large lemon
Juice of 2 large oranges

Put the lid on the container and shake all together well.  Then add enough salad oil to make up a little less than a quart (about 1 cup). Leave space at the top so you can shake it.  Shake and then put in the fridge to blend flavors.  It will keep for several weeks in the fridge.