Vinegar and Olive Oil Salad Dressing

6  tablespoons extra virgin olive oil

4  tablespoons balsamic vinegar

2  tablespoons fresh lemon juice

½ teaspoon Celtic salt (more if needed)

1  or 2 garlic cloves, crushed

Combine the olive oil, vinegar, lemon juice, salt, and garlic in a food processor or blender; process until well blended. Store in a sealed container in the refrigerator.

Yield: ¾ cup See page 214 of What Would Jesus Eat? by Don Colbert