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Title: Special Italian Dressing
Categories: Salad Southern
Yield: 2 Servings
| 1 1/3 | c | Oil, vegetable |
| 1/2 | c | Vinegar, tarragon |
| 2 | tb | Garlic; minced |
| 1 | ts | Salt |
| 2 | ts | Pepper; freshly ground |
| 3 | tb | Parsley, fresh; chopped |
| 1 | ts | Basil leaves, whole |
| 1 | ts | Oregano, whole |
| 1 | tb | Anchovy paste; plus |
| 1 | ts | Anchovy paste |
| 1/3 | c | Olives, pimiento-stuffed |
| 1 | tb | Capers |
| 1/4 | c | Cheese, Parmesan; grated |
| 1 | tb | Lemon juice; plus |
| 1 | ts | Lemon juice |
| 2 | ts | Sugar |
| 4 | Green onions; with tops, coarsely chopped |
Combine all ingredients in container of electric blender; blend well. Refrigerate at least 1 hour before serving.
SOURCE: Southern Living Magazine, September, 1979. Typed for you by Nancy Coleman.
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