Pizzalinni Greek Salad Dressing

A Recipezaar adoptee. I've made a few changes in the forms of mustard, egg, oil, and oregano. I also decreased the amount of garlic to three cloves from the original 6. Go for the larger if you're a garlic fanatic.

• Ready In: 0 mins
• Serves: 4
• Yields: 1 cups

Ingredients

• 1  teaspoon Dijon mustard
• 1⁄2 teaspoon salt
• 1  large  pasteurized egg
• 1 1⁄4 cups light olive oil
• 1  tablespoon white vinegar
• 2  tablespoons lemon juice
• 3  cloves garlic, finely minced or crushed
• 1  tablespoon fresh oregano, finely chopped
• 1  teaspoon Worcestershire sauce
• 1⁄8 teaspoon  freshly ground pepper (to taste)

Directions

1. In a food processor or blender, mix mustard, salt, egg, and vinegar.
2. Add oil very slowly, beating constantly.
3. Add lemon juice.
4. Pulse in minced garlic, oregano, worcestershire sauce, and pepper.
5. Refrigerate mixture.
6. NOTE: The risk of illness is very low with raw eggs, but to be sure, use a pasteurized egg.