I found this recipe out of my cookbook, Top Secret Restaurant Recipes. It has been a favorite for years.
1/2 cup white vinegar
1/3 cup water
1/3 cup vegetable oil
1/4 cup corn syrup
2 1/2 T. grated Romano cheese
2 T. dry pectin (like the canning pectin)\
1 1/4 tsp. salt
1 tsp. lemon juice
1/2 tsp minced garlic
1/4 tsp dried parsely
pinch of dried oregano
pinch of crushed red pepper flakes
Combine all ingredients in blender and mix well. Chill at least 1 hour before using.
Salad: romaine lettuce, sliced red onion, croutons, peppercini, olives - or whatever you like.