Caesar Salad Dressing

My husband ate his very first salad EVER this year with this dressing. It's yummy!

1 clove garlic, minced
1 Tbsp lemon juice
3 Tbsp Balsamic vinegar
1 Tbsp Dijon mustard
1 egg yolk
1/2 tsp Worcestershire sauce
1/2 C grated Parmesan cheese
1 C olive oil

Put everything except Parmesan cheese in a food processor and blend until homogenous. Add olive oil a little at a time, continuing to blend. Add the cheese, then blend just enough to mix it in. If the dressing is too thick, blend in a little warm water to achieve the desired consistency. Serve over Romaine lettuce, croutons, and fresh grated Parmesan [the best part of the whole deal!].

This dressing will keep for a week sealed in the refrigerator. Makes about 6 servings.

Greek vinaigrette

#29 - used on the Greek quesadillas, and from Recipezaar.

2 tbl. red wine vinegar
2 tbl. lemon juice
3 garlic cloves
1 tsp. Dijon mustard
1 tsp. oregano
1 tsp. sugar
1 tsp. salt
1/2 tsp. pepper

1/2 cup olive oil

Put everything except the olive oil into the blender, and mix it up a little bit.

Take the opening out of the lid of the blender, and while the blender is turned on, pour the oil slowly into the mix. (You'll want to block the opening with your hand, or you'll get splattered.) Keep the blender running until it's completely blended.