3 lg. cloves garlic, minced
3 lg. green onions, chopped
1 tsp. salt
1 tsp. parsley
1/3 c. vinegar
2 c. salad oil (olive or Wesson)
1 egg

Put in mixing bowl and beat until blended. Remove dressing from refrigerator about 1 hour before serving. Serve with croutons and Parmesan cheese. Makes 2/3 quart.