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Basic Salad Dressing Ii

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      Title: BASIC SALAD DRESSING II
 Categories: Dressings, Low-cal
      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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