Title: Basic Salad Dressing Ii
Categories: Dressing Lowcal
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

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