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
