Lemon Dijon dressing

 Our family seems to go in salad spurts.  One week, we just can't get enough of it, so I buy a bunch of lettuce, and then, the desire goes away.  We've not had a salad for a few days, and I hate cleaning out yucky lettuce, so I decided I would do my part to use up some salad makings.  There was also a bit of avocado and some jack cheese.  I've been planning to make a dinner chicken salad out of some left over rotisserie chicken for a few days now, but my husband seems a little scared of the idea, so I made it for lunch the other day, and I ate it.  All by my self.  It's a salad, so I don't feel guilty.

The dressing is very simple.
3 Tbs lemon juice (or the juice of one lemon)
1 Tbs Dijon mustard
salt
pepper
3 Tbs olive oil

Mix it all up and throw it on whatever salad you put together.  I like this dressing because it's light and yummy and so different from everything that I have in my fridge.  I put my chicken right into the dressing to soak up the flavor, because I hate when the dressing just runs down to the bottom.  Blue cheese sprinkled on top would probably taste good if you like that sort of thing.  I never have it in the house, so I use whatever I've got.

Of course with so simple of a recipe, I had to try to ruin it.  As I tried to sprinkle in a bit of salt, I noticed that all the holes except one were clogged.  I turned it right side up and started banging on it, when suddenly, the stopper in the bottom fell out and about 1/3 cup of salt landed right in my dressing.  I thought I got it all out, but my salad was still a bit salty.  Still good enough to eat though.

I'm linking up with Homestead Revival for a recipe exchange.

Right about the time I made this, Amy over at Homestead Revival mentioned having a dressing recipe exchange, so I saved this one until that was going.  I'm so excited to see the different recipes because I'm getting a bit tired of the same old stuff around here.   Check it out and share your salad dressing recipes!