Basic salad dressing ii

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