|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, 0 cholesterol, 0 sodium.
Shared but not tested by Elizabeth Rodier Dec 93 Recipe By : Am. Heart Assoc. Low-Salt Cookbook 1990 From: Marjorie Scofield Date: 05-23-95 (159) Fido: Cooking
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