Basic Salad Dressing Ii from Healthy Diabetic Recipes

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If you are unsure whether this Basic Salad Dressing Ii recipe is suitable for your personal diabetic diet, please consult your doctor or a qualified nutritionalist.

“Cooking is at once one of the simplest and most gratifying of the arts, but to cook well one must love and respect food.”

~ Craig Claiborne

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Basic Salad Dressing Ii Recipe

Recipe Ingredients:

2 tbsp Red wine vinegar
2 tbsp Acceptable vegetable oil
4 tbsp Water
1/8 tsp Freshly ground black pepper
1/8 tsp Garlic powder
1/8 tsp Sugar
1/2 tsp Fresh lemon juice

Recipe 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

Servings: 8

“Life expectancy would grow by leaps and bounds if green vegetables smelled as good as bacon.”
~ Doug Larson

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Important Note: This Basic Salad Dressing Ii recipe was located in the public domain.It is suitable' for diabetics and low carb diets solely because someone, somewhere, decided to publish them as such. I am not qualified in medicine or nutrition, so please use your own common sense when deciding which are appropriate for your particular diet.

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This Basic Salad Dressing Ii Recipe may also be ideal for anyone following the Atkins diet, or seeking to reduce their carbohydrate intake for other reasons.