Recipe - Italian Salad Dressing

1 cup Chopped green onions; w/tops
1 cup Chopped celery
1 cup Chopped bell pepper
One half cup Each green & ripe olives
Three fourths cup Olive oil
One half cup Lemon juice
One half teaspoon Worcestershire
8 Cloves garlic; crushed
1 Jar (6oz) marinated
artichoke hearts; oil
included
One half teaspoon Each: oregano; thyme,
marjoram & savory
1 teaspoon Capers
One half teaspoon Caper juice

Mix all ingredients and put in airtight jar. Allow flavors to blend for at
least 24 hours in refrigerator. Use over shredded lettuce: iceberg,
romaine, leaf, bibb; better yet, use several types of lettuce. So good!

MRS DAVID HENDERSON (GRACE)

MARVELL, AR

From the book High Cotton Cookin', Marvell Academy Mothers Assn, Marvell,
AR 72366, ISBN 0918544149, downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.