Creole Sundried Tomato and Dijon Dressing

Ingredients:
1/4 cup cider vinegar
1/4 cup red wine vinegar
3/4 cup water
1/4 cup Dijon mustard
2 tablespoons sugar
12 each oil-packed sundried tomato halves
1 cup olive oil
1 tablespoon FIVE STAR CAJUN SEASONING

Directions:
Combine all ingredients except the oil and CAJUN SEASONING in a blender.
Blend on medium speed until smooth. Add the oil in a steady stream with the
blender running. Add the CAJUN SEASONING and pulse just to mix in.

This recipe produces approximately 12 - 2 ounce portions.