Basic salad dressing~

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, 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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