This deliciously simple vinaigrette comes from The American Heart Association’s Low-Salt Cookbook. It takes just a few minutes to prepare and tastes every bit as good as its salt laden commercial counterparts.
Yields 1 1/4 cups.
SODIUM CONTENT: scant trace per serving
1/3 c. apple cider vinegar
1/4 c. fresh lemon juice (juice of 1-2 lemons)
3 T. water
2 T. vegetable oil
1 1/2 T. no-salt-added Dijon style mustard
2 1/2 t. sugar
2 cloves garlic, minced
1 t. dried basil
1 t. dried oregano
1/2 t. freshly ground black pepper
Measure all of the ingredients into a clean lidded jar. Screw lid on tightly and shake vigorously to combine. Remove lid and serve immediately. Store leftovers in the sealed jar and refrigerate.