Recipe - Basic Salad Dressing

2 tablespoon Red wine vinegar;
2 tablespoon Acceptable vegetable oil;
4 tablespoon Water;
1/8 teaspoon Freshly ground black pepper;
1/8 teaspoon Garlic powder;
1/8 teaspoon Sugar;
One half teaspoon Fresh lemon juice;

In jar with a tightfitting lid, combine all ingredients. Shake
well and refrigerate. Makes One half 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 One half 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. LowSalt Cookbook 1990 Shared but not
tested by Elizabeth Rodier Dec 93

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/diabetic.zip