Dressing In A Multitude Of Colors

My sweet friend  Carol generously gave me her CSA share of delicious vegetables and fruits from an organic farm up north. I jumped at the chance to feature these gorgeous vegetables in my blog. The vegetables were so fresh, beautiful and came in a multitude of colors. That night for dinner, I made a salad with some of the spectacular vegetables. With such a gorgeous salad, I could not use just any vinaigrette. I wanted one which was light and summery and would make the flavors and freshness of the vegetables pop. Lemon and Olive Oil Dressing was the perfect vinaigrette; its bright and citrus flavor enhanced this magnificent summer salad.

                                                Lemon and Olive Oil Dressing
                                                              Adapted from
                                                           Salad As A Meal
                                                              Patricia Wells

Ingredients
1/4 teaspoon Lemon Zest Salt, or fine sea salt to taste
1 tablespoon freshly squeezed lemon juice
1/4 cup extra-virgin olive oil

In the jar, combine the salt and lemon juice. Cover with the lid and shake. Add the oil and shake once more. Taste for seasoning. The dressing can be used immediately. (Store the dressing in the refrigerator for up to 3 days. Shake to blend again before using).

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