| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables | Diabetic, Dressings, Low-fat/cal | 8 | Servings | |
INGREDIENTS
| 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; |
INSTRUCTIONS
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 File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/diabetic.zip
A Message from our Provider:
“Luck has nothing to do with it”