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Basic Salad Dressing Ii

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Yield: 8 servings

2 tb Red wine vinegar; 1/8 ts Garlic powder;
2 tb Acceptable vegetable oil; 1/8 ts Sugar;
4 tb Water; 1/2 ts Fresh lemon juice;
1/8 ts Freshly ground black pepper;

In jar with a tight-fitting lid, combine all ingredients. Shake
well and refrigerate. Makes 1/2 cup. (Half of published recipe.) My
note: I frequently use bottled lemon juice which has sodium listed,
but there cant be much sodium in 1/2 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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Comments

Basic Salad Dressing Ii<br /> Yield: 8 servings<br /> <br /> 2 tb Red wine vinegar; 1/8 ts Garlic powder;<br /> 2 tb Acceptable vegetable oil; 1/8 ts Sugar;<br /> 4 tb Water; 1/2 ts Fresh lemon juice;<br /> 1/8 ts Freshly ground black pepper; <br /> <br /> In jar with a tight-fitting lid, combine all ingredients. Shake<br /> well and refrigerate. Makes 1/2 cup. (Half of published recipe.) My<br /> note: I frequently use bottled lemon juice which has sodium listed,<br /> but there cant be much sodium in 1/2 tsp. divided among 8 servings.<br /> If you use fresh lemon juice, extra can be frozen in an ice cube tray<br /> or small container.<br /> <br /> 1 tbsp - 31 cal 3 grams total fat, 5 mg potassium<br /> <br /> Source: Am. Heart Assoc. Low-Salt Cookbook 1990 Shared but not<br /> tested by Elizabeth Rodier Dec 93<br /> <br />
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