2 c. olive oil
1/2 tsp. parsley, chopped fine
3 lg. cloves fresh garlic, crushed
1/4 c. fresh lemon juice
1/4 c. tarragon vinegar
1/4 c. wine vinegar
2 tsp. monosodium glutamate
1 1/2 teaspoons salt
1/2 tsp. garlic salt
Dash of black pepper
2 tsp. dry mustard
1 tsp. dill weed
1/4 tsp. garlic powder

Mix all ingredients together in a jar, mixing well. Let stand to season at least 2 hours before using. Keeps well in refrigerator. This dressing is good on a salad used in pita bread or wrapped in thin flat bread.