2 C. extra-virgin olive oil
1/2 C. red wine vinegar (see note)
1 T. Greek oregano
5 large cloves garlic, finely chopped
1 T. freshly ground pepper or to taste
1 1/2 T. salt or to taste
In a bowl combine the olive oil, vinegar, oregano (rub the oregano between your
palms to release the flavor), garlic, pepper and salt. Combine with a wire whisk
While still whisking, pour enough of the dressing over the salad to coat
Refrigerate the remaining dressing in a clean bottle or jar with a tight-fitting
lid. Shake vigorously before using.
Note: You can replace the wine vinegar with fresh lemon juice.
Makes 3 cups.
Thousand Island Salad Dressing
1 C. mayonnaise or salad dressing
1/4 C. chili sauce
2 hard-cooked eggs, chopped
2 T. chopped green onion
2 T. chopped celery
4 1/2 t. finely chopped onion
1 t. paprika
1/2 t. salt
In a bowl, combine all ingredients; mix well. Cover and refrigerate until
serving. Serve over salad greens.
Yield: 1-1/2 cups.