Buca Di Beppo Salad Dressing Recipe

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1/3 cup white (or red) wine vinegar
3/4 tsp. dried oregano
1/2 tsp. dry mustard
1 tsp. salt
1 pinch of black pepper
1/8 - 1/4 cup red onion, chopped very fine (your preference - i use 1/4 c)
1 1/2 tsp. garlic, chopped
1/2 - 1/3 cup olive oil (your preference - i use 1/2 c)

Makes 1 cup for almost 20 servings of 2 TBSP each (sometimes i split this recipe in half and use it for about a head of lettuce)

Combine the vinegar, oregano, dry mustard, salt and pepper in a blender and mix
Add onion & garlic and chop up
Blend together while slowly adding the olive oil (by adding it slowly it will emulsify w/the other ingredients creating a thicker vinaigrette. Let sit @ room temp for 30 min before serving. Best made shortly before using.

For the salad - i just chop up a head of iceberg lettuce and add tomatoes, black olives, red onions thinly sliced, pepperoncini peppers a handful of croutons. If I wasn't on a diet and wanted to make it extra good - add a handful of feta, and on the side fry up some diced proscuitto and add some gorgonzola too.

Here's a link if you want to add other stuff too
http://www.ezrapoundcake.com/archives/1357

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