Basic salad dressing ii

Yield: 8 servings

Measure Ingredient
2 tablespoons Red wine vinegar;
2 tablespoons Acceptable vegetable oil;
4 tablespoons Water;
⅛ teaspoon Freshly ground black pepper;
⅛ teaspoon Garlic powder;
⅛ teaspoon Sugar;
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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