Simple Lemon Olive Oil Salad Dressing

Begin by juicing your lemons. Keep in mind that the size of lemons varies greatly, so you might need anywhere from 1-3 lemons to gather a 1/4 cup of juice. A useful tip is to roll your lemons on the countertop before cutting them, which allows you to squeeze out more juice.

Next, mince your garlic cloves. Here's a neat trick I've learned over the years: Crushing the garlic clove with the side of your knife makes the skin removal easier.

Take a small bowl, or a glass jar with a lid (which is best for shaking the dressing later), and add the 1/2 cup olive oil, the 1/4 cup freshly squeezed lemon juice, minced garlic, 1 teaspoon Dijon mustard, and 1/2 teaspoon honey. Season with salt and freshly ground black pepper to taste.

Whisk the ingredients together until they're thoroughly mixed. If you're using a jar, seal it with the lid and give it a strong shake. Another thing I love about this dressing is that you can adjust the taste to your liking. If you want it a bit sweeter, add a little more honey; if you want it tangier, squeeze in a bit more lemon. Taste and adjust accordingly.

Your Lemon Olive Oil Dressing is ready to serve! Drizzle it over your favorite salads or grilled vegetables, and enjoy the burst of fresh flavors. The dressing can be stored in the refrigerator for up to a week, so don't hesitate to make more than you need.