This was the restaurant where my wife and I had our wedding reception years ago (’83).
It was located on a hill overlooking the city of  Worcester and had some of the
most unbelievable lamb dishes in the world.
It closed years ago but has left a culinary legacy behind.
We loved the ‘El’ salad and I searched for years for the dressing.
The salad consisted of iceberg lettuce, thinly sliced onions, tomatoes, cucumbers and Kalamata olives.
Feta cheese was upon request. (betta with feta)
I’ve culled the dressing recipe over the years and use it on
baked kibbee sandwiches with lettuce and onion served in a syrian pocket.

1/4 cup of fresh lemon juice
1/2 cup extra virgin olive oil
2 garlic cloves, pressed (or a smidge of garlic powder to taste)
1 tsp. sugar
splash of vinegar
1 1/2 tsp. dried mint leaves
Combine and pour on salad.