Title: Basic salad dressing ii
 Categories: Diabetic, Dressings, Low-fat/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