Barbara's Kitchen Counter Vinaigrette

This is an adopted recipe for me, Jellyqueen, but I am leaving the original introduction for those who already have saved/reviewed this recipe. Hope everyone enjoys this!!! This was my first introduction to fresh salad dressing. I worked for a woman in Manhattan back in the 1980s who made this dressing in a jam jar. She would leave it on the kitchen counter -- we would finish it in about 3 days. It is just delicious and very easy to make. I serve it tossed with field greens or butter lettuce and fetta cheese, walnuts and kalamata olives.

• Ready In: 5 mins
• Serves: 6

Ingredients

• 1⁄4 cup fresh lemon juice
• 1  tablespoon Dijon mustard
• 1  garlic clove, grated
• 1⁄2 cup light olive oil
• 1⁄4 teaspoon kosher salt

Directions

1. Shake ingredients in a jar with a tight fitting lid.
2. No need to refrigerate the left over dressing; you can leave it on the counter for a couple of days, just shake and serve.
3. Number of servings is relative - this usually is enough for two or three bowls of salad ~ or 3 dinners.