Lemon Vinaigrette Dressing

Yesterday evening Sam and I went over to have dinner with our good friends Mel and Eric.  Mel made some delicious baked macaroni and cheese and provided bread and drinks, while I brought the ice cream and a salad.  Well, we brought them, but I made them.  So there.

Anyway, I didn't want to bring a boring salad, so I decided to try making an interesting dressing.  After some cud-chewing (with myself) I decided on a lemon vinaigrette.  All of the recipes I found included ingredients I didn't have, so I winged it (wung it? who knows).  And the dressing was actually really good.  Here it be:

Lemon Vinaigrette Salad Dressing

1/3 c olive oil

ALL the juice in one lemon

a few grinds or shakes of pepper

same of salt

1/3-1/2 purple onion, diced small

1/2 t dry thyme or one sprig fresh, leaves broken up to release flavor

1 tsp honey

1. Chop the onion.  Combine all the stuff.  Stir it up.

2. Refrigerate for 1-2 hours so the flavors will leach into each other.

3. Pour onto/toss into salad.

Cronshe me.

 A note on the salad: I bought a spinach/romaine/spring greens mix bag because it had all I wanted with no excess.  Then I chopped up a fresh tomato from Sam's grandparents' garden and tossed that in, along with a bit of crumbled feta cheese.  Then the dressing went on.  Oh, and the onion was also fresh from the garden.  I sure do love fresh produce!

Look at the ripeness and red juiciness!  Also, that's my favorite knife.  It's like a mini-santoku.