Dressing:
3/4 cup olive oil
1/4 cup red wine vinegar
3/4 teaspoon salt
1/4 teaspoon powdered mustard
1/4 teaspoon sugar
1 small garlic clove, crushed
1 teaspoon Worcestershire sauce

Combine all ingredients; mix well. Use over seafood, mixed vegetables and green salads. Makes 1 cup.

Shrimp salad: Pour 1/3 cup above salad dressing over 1 pound cooked shrimp; marinate for 15 minutes. In a large serving bowl place 1/2 pound torn spinach and 1 head bib lettuce leaves. Top with 1 peeled and sliced avocado, 1 tomato cut in wedges or slices and shrimp. Mix above dressing and pour salad. Toss gently. Makes about 4 servings.