Yield: About 2 1/2 quarts
Quantity is large enough that you may have to blend in two batches. The most important part is the emulsion of oil into the vinegar. Divide the vinegar and oil into two separate, even batches and emulsify each batch one at a time (it doesn't matter which batch gets the remaining ingredients - when done blending both, whisk emulsions together.)
Dressing works well on pasta salads and keeps up to 3 weeks in the refrigerator.
Nutritional information per 1/4 cup serving: 161 cal., 16 g fat (1 g sat.), 0 mg chol., 2 g carb., 0 g pro., 0 g fiber, 218 mg sodium
Source: Udi's Bakery and Restaurant, Denver, Colorado