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, 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