Basic Salad Dressing Iidiabetic, dressings, lowfat 2 tablespoon red wine vinegar 2 tablespoon acceptable vegetable oil 4 tablespoon water 1/8 teaspoon freshly ground black pepper 1/8 teaspoon garlic powder 1/8 teaspoon sugar 1/2 teaspoon 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 |
