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Basic salad dressing ii

Yield: 8 Servings

Ingredients:

• 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

Instructions:

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

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