2 teaspoons tomato paste

1 1/2 teaspoons sugar

1 teaspoon onions, finely grated

1 teaspoon dry mustard

3/4 teaspoon paprika

pinch paprika, sweet, smoked

1/4   teaspoon coarse salt

1/4   teaspoon celery seeds

 fresh ground black pepper

4 1/2 teaspoons red wine vinegar

1 1/2 teaspoons fresh lemon juice

1/2   cup canola oil

Whisk tomato paste, sugar, onion, mustard, paprikas, salt, and celery seed in a medium bowl; season with pepper.  Whisk in vinegar and lemon juice.  Add oil in a slow, steady stream, whisking until emulsified.  Alternatively, puree all ingredients except the oil in a blender.  With machine running, add oil in a slow, steady stream; blend until emulsified.  Use dressing immediately.

8  Servings