Vinegar and Oil Dressing          M.Salads, Salad Dressings, and Relishes No.069
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|Yield:    1 Portions                                      Each Portion: Gallon|
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|Pan Size:                                                              Temp.: |
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|    Ingredients     | Weights  | Measures |              Method               |
|--------------------|----------|----------|-----------------------------------|
|Oregano, Chopped    |          | 1.00 Tspn| 1. Combine oregano, pepper, salt, |
|Pepper, Black, Groun|          | 1.00 Tbsp|    and water, blend well.         |
|d                   |          |          |                                   |
|Salt                |       4OZ| 6.00 Tbsp|                                   |
|Cold Water          |          | 1.00 Cup |                                   |
|--------------------|----------|----------|-----------------------------------|
|Garlic              |          | 1.00 Tspn| 2. Add garlic, oil, and vinegar;  |
|Salad Oil           |          | 2.50 Qrt |    mix well.                      |
|Vinegar, White      |          | 1.25 Qrt | 3. Cover; refrigerate until       |
|                    |          |          |    ready to serve.                |
|                    |          |          | 4. Shake or beat well before      |
|                    |          |          |    using.                         |
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NOTE:  1. In Step 2, 1/4 tsp dehydrated garlic may be used. See       
          Recipe A-17.