I clipped this quick dressing recipe from a magazine ages ago, but I don't recall which one ...

 Lemon Vinagrette

• 1/3 Cup + 2 Tablespoons Fresh Lemon Juice (Meyer lemons if in season) [this is roughly a scant 1/2 cup]
• 2/3 Cup Extra Virgin Olive Oil
• 1 Tablespoon Dijon Mustard
• 3 Large Garlic Cloves, Crushed (use less if you aren't a big garlic fan)
• 3/4 Teaspoon Salt

Combine all ingredients in a glass jar, seal with the lid and give it a good shake.

Yields about 1 1/4 Cups

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