|2 tablespoons||Red wine vinegar;|
|2 tablespoons||Acceptable vegetable oil;|
|⅛ teaspoon||Freshly ground black pepper;|
|⅛ teaspoon||Garlic powder;|
|½ teaspoon||Fresh lemon juice;|
In jar with a tight-fitting lid, combine all ingredients. Shake well and refrigerate. Makes ½ cup. (Half of published recipe.) My note: I frequently use bottled lemon juice which has sodium listed, but there can't be much sodium in ½ tsp. divided among 8 servings.
If you use fresh lemon juice, extra can be frozen in an ice cube tray or small container.
1 tbsp - 31 cal 3 grams total fat, 5 mg potassium Source: Am. Heart Assoc. Low-Salt Cookbook 1990 Shared but not tested by Elizabeth Rodier Dec 93
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