This recipe makes a ton (or almost a gallon). It's supposed to be some of the best Greek dressing around. We'll see about that.
1 1/2 quarts olive oil
1/3 C. garlic powder
1/3 C. dried oregano
1/2 C. dried basil
1/4 C. pepper
1/4 C. salt
1/4 C. onion powder
1/4 C. Dijon style mustard
2 quarts red wine vinegar
In a very large container, mix together the olive oil, garlic powder, oregano, basil, pepper, salt, onion powder, and Dijon mustard. Pour in the vinegar, and mix vigorously until well blended. Store tightly covered at room temperature.
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