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Lemon Vinaigrette Recipe

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Simple and quick, this is as good on cooked vegetables as it is on garden greens.
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Servings:
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Ingredients
  • 1/4 fresh lemon juice
  • 1/2 olive oil, or a mix of olive and canola oils
  • 1/2 salt
  • 1/2 Dijon mustard
  • 1 garlic, pressed or mashed
  • 1 water
Directions
  • Put all ingredients in a small jar (at least one cup capacity) with a tight-fitting lid. Shake very vigorously to emulsify. Reshake as needed. Use within 1 or 2 days for best flavor.
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