Basic Salad Dressing Ii

Title: BASIC SALAD DRESSING II

Categories: Dressings, Low-cal

Yield: 8 servings

2 tb Red wine vinegar

2 tb Acceptable vegetable oil

4 tb Water

1/8 ts Freshly ground black pepper

1/8 ts Garlic powder

1/8 ts Sugar

1/2 ts Fresh lemon juice

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 can't 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 tbsp - 31

Source: Am. Heart Assoc. Low-Salt Cookbook 1990

Shared but not tested by Elizabeth Rodier Dec 93 --