Vinaigrette Salad Dressing
1/2 teaspoon oregano
1/2 teaspoon dry English mustard
1/2 teaspoon sugar
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 cup olive oil
1/3 cup white wine vinegar
2 tablespoons water
2 teaspoons fresh lemon juice
2 cloves garlic, peeled & crushed
1 teaspoon Worcestershire sauce
Place the dry ingredients in food blender or in a medium sized food processor.
Grind for a few moments. Add the liquids and whip to an emulsion, or until it is
thick. Store in refrigerator for at least 1 1/2 hours before using. Makes 1 1/2
cups dressing. Will keep for several days in refrigerator.