Portobello Mushroom Burgers

Lemon Garlic Salad Dressing

In a small jar with a tight lid mix the following ingredients and shake well:

1/3 cup olive oil
1/4 cup lemon juice
3 cloves garlic, minced
1 t. salt
1/2 t. ground pepper
1 t. dry mustard

Keeps well for in the refridgerator for a couple of weeks.

I love this dressing on Greek Salads: 

Lettuce
Tomato wedges
Cucumber slices
Kalameta olives
Garbanzo beans
Feta cheese

I also used it on this Kale Salad:

Chopped leafy kale
Cooked pasta shells
Canned and drained salad beans (kidney and garbanzo beans)
Raisins
Sliced and toasted almonds
Parmesan cheese

Kale Salad is best made a few hours ahead so flavors of the ingredients and dressing have time to blend before serving.