Makes 1 1/2 C
Prep time: less than 5 minutes
(canola: .12, olive oil: .15, other stuff: .10)
Note: This is good if you mix it up right before you eat it, but it's better if it has some time to sit and let the flavors meld.
Another note: I used dry mustard, which is surprisingly non-obtrusive (at least my el cheapo kind was), which I liked. If you don't have dry mustard, you can sub in regular mustard, but I'd start with only 1/2 tsp. lest the mustard flavor overpower the others.
1/4 C extra-virgin olive oil
1/4 C red wine vinegar (I suspect another kind would work as well)
2 Tbsp lemon juice
1/2-1 tsp lemon pepper (start with 1/2 and move up if you feel it needs it--I like more)
1 tsp dry mustard
1/2 tsp Worcestershire
1/2 tsp sugar
1 clove minced garlic (or 1/2 tsp garlic powder if you or yourn have texture issues)
1/2-1 tsp salt
1/4-1/2 tsp pepper
Let it sit for a spell if you've got the time. And be careful that your lettuce isn't too wet because it dilutes the flavor of this dressing considerably.
Refrigerate to store and then give it a good shake before you use it again.