Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

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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