Vinegar And Oil Dressing
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| 100 | Servings | |||
INGREDIENTS
| 1/2 | c | WATER |
| t | GARLIC DEHY GRA | |
| 1 1/4 | qt | SALAD OIL, 1 GAL |
| 1 1/2 | t | PEPPER BLACK 1 LB CN |
| 1 1/4 | t | OREGANO GROUND |
| 2 1/2 | c | VINEGAR CIDER |
| 1 | oz | SALT TABLE 5LB |
INSTRUCTIONS
COMBINE OREGANO, GARLIC, PEPPER, SALT AND WATER; BLEND WELL. ADD OIL AND VINEGAR; MIX WELL. COVER; REFRIGERATE UNTIL READY TO SERVE SHAKE OR BEAT WELL BEFORE USING. Recipe Number: M06900 SERVING SIZE: 1 TABLESPO From the <Army Master Recipe Index File> (actually used today!). Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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Nutrition (calculated from recipe ingredients)
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Calories: 15
Calories From Fat: 2
Total Fat: <1g
Cholesterol: 0mg
Sodium: 110.8mg
Potassium: 28.5mg
Carbohydrates: 2.3g
Fiber: <1g
Sugar: <1g
Protein: <1g