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Monday, December 12, 2016

Basic Salad Dressing Ii

Categories: Diabetic, Dressings, Low-fat/cal
      Yield: 8 servings

      2 tb Red wine vinegar;                 1/8 ts Garlic powder;
      2 tb Acceptable vegetable oil;         1/8 ts Sugar;
      4 tb Water;                            1/2 ts Fresh lemon juice;
    1/8 ts Freshly ground black pepper;  

  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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