Lebanese Salad Dressing

1 large clove garlic, mashed
3/4 cup bottled or fresh lemon juice
1 teaspoon dried mint leaves (or fresh in season)
1 cup vegetable oil
1 teaspoon dried parsley flakes
2 teaspoons salt
1/2 teaspoon cracked black pepper

Mix ingredients in a pint jar. Shake until well blended. Refrigerate.

This makes enough dressing to serve on tossed green salad for 20 to 24 people. Dressing will keep about 2 to 3 weeks in the refrigerator.

NOTE: This dressing may be used for marinade for cooked vegetables such as asparagus. It may also be brushed on chicken or steak before baking or broiling.