Basic salad dressing
8 Servings
Ingredients
| Quantity | 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; |
Directions
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 File