Is it us, or does everyone agree that some of the best vinaigrette is the one that comes on your salad at a Greek restaurant? This is a classic, lured out of a Greek restauranteur whose staff makes 80 gallons of this every three days. It stays creamy (but it does not include eggs). The trick is to slowly (how slowly? it should take a long time!) drizzle in the oil. Serve this on chilled salad, a mix of romaine and ice-berg, and a shower of cubed tomatoes, feta, black olives, and dust with oregano and parsley. Mop it up with Greek Restaurant Whole Wheat Bread. I often make this dressing adding in fresh herbs such as basil, parsley, dill. You can also vary it by adding 1/2 small onion, and a chunk of celery or cucumber to the mix. You can also try a half recipe first.