Basic Salad Dressing Ii Recipe
Yield: 8 ServingsRecipe by luhu.jp
Ingredients:
2 tbsp: Red wine vinegar,
2 tbsp: Acceptable vegetable oil,
4 tbsp: Water,
1/8 tsp: Freshly ground black pepper,
1/8 tsp: Garlic powder,
1/8 tsp: Sugar,
1/2 tsp: Fresh lemon juice,
Directions:
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 cant 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
Source from luhu.jp
and refrigerate. Makes 1/2 cup. (Half of published recipe.) My note:
I frequently use bottled lemon juice which has sodium listed, but
there cant 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
Source from luhu.jp