Great, homemade Salad Dressing

Hope all of you had a happy and safe 4th of July holiday!  We did, and are now back to the 'dailys' ....Those things I grudgingly do, because they have to be done and someone HAS to do them...like laundry, cleaning (as little as possible) cooking, paying bills, etc, etc..and on and on and on!
Today I want to share with you a great salad dressing that is delicious, nutritious and low fat....very low fat
First, juice about 4 fresh lemons....or 3 lemons and one small orange.  You will need a shaker or a jar with tight-fitting lid to make this....so put the lemon/orange juice in the shaker.  Now add about 2 Tsps. to one Tblsp. of dijon mustard to the shaker.  Add a splash of water -- or a splash of rice wine vinegar and one of water, too.  Now pour in 3 packets of Splenda granular...or about 2 - 3 tsps of sugar.  Add 1 or 2 whole garlic cloves, peeled and smashed.  Add a bit of salt and pepper and shake really hard for a few seconds.
Add 1 or 2 Tblsps of canola oil and shake like the devil.   This makes a great, refreshing viniagrette dressing that keeps in the fridge of at least a week or so.
And it is infinitely variable -- you can use lime juice, lemon juice, vinegar, flavored vinegars, etc.  You can also use peach or apricot preserves or seedless raspberry jam, mixed with a small amount of the dressing to make fruit-flavored dressings. 
To increase the viscosity, if you like a thicker dressing, I have found that Instant Fruit Pectin, mine is Ball brand (made for canning and jelly making), is the ticket.  Just add a tsp to the mixture and then shake -- experimentation is the key here, adjusting the amount of fruit pectin to the amount of liquid mixture to get the desired consistency.
this dressing can be used for all kinds of salads -- from green salad to potato and macaroni salads.  For the denser salads, I like to mix some greek yogurt or Hellman's green top low fat mayo with the dressing to give more of a creamy consistency.  
OK -- the Sunday gravy.........Well, I am still working on the "adjustments" to this recipe -- so that is still on the docket -- but just taking a bit more time than expected.
  Until next time, I hope life treats you kindly and gently every day -- and pass it on to someone who needs kindness and gentleness today.  It will surely come back to you when you need it.