---------- Recipe via Meal-Master (tm) v8.02
  Categories: Dressings, Low-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
   Source:  Am. Heart Assoc. Low-Salt Cookbook 1990
   Shared but not tested by Elizabeth Rodier Dec 93