Title: Pizzalinni Greek Salad Dressing
Categories: Dressing Ethnic
Yield: 4 Servings
| 1/2 | ts | Dry Mustard |
| 1/2 | ts | Salt |
| 1 | | Large Egg |
| 1 1/4 | c | Salad Oil |
| 1 | tb | White Vinegar |
| 2 | tb | Lemon Juice |
| 6 | | Cloves Garlic, finely minced |
| 1 | ts | Dried Oregano |
| 1/2 | ts | Worcestershire sauce |
| 1 | ds | Pepper (to taste) |
In a small but deep bowl, mix mustard, salt, egg and vinegar. Add oil one
drop at a time, beating constantly, until about one-third of the oil have
been added. (Once the mixture begins to thicken, oil can be added several
drops at a time). Slowly beat in remaining oil and lemon juice. Stir in
minced garlic, oregano, worcestershire sauce. Add pepper. Refrigerate
mixture. Makes about 1 1/4 cups.