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Greek Oregano Dressing


1 cup Greek oregano leaves
1 cup lemon juice
1 cup olive oil
1 cup vegetable oil
2 teaspoons salt
1 teaspoon white pepper

Mince oregano leaves with lemon juice in food processor or blender. Add all other ingredients and let stand several hours.

Good on zucchini or any slightly steamed and cooled squash salads. Also use on sliced tomato and bean salads.




STACKS, The Art of Vertical Food

This page is maintained by Chef Frank Fileccia, CCC, CEC, GOM (Frank's Recipes)
Copyright © Frank Fileccia 1998, 1999, 2000, 2001, 2002, 2003, 2004.