BASIC SALAD DRESSING II

      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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