Basic Salad Dressing
- 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
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/diabetic.zip
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
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/diabetic.zip
