Basic Salad Dressing

Title: Basic Salad Dressing
Categories: Diabetic, Dressings, Low-fat/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 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