This zesty dressing makes even the simplest salads SING! Adapted for a low sodium audience from a recipe found in the community cookbook June Fete Fare. (Between you & me, I have no idea what the Tea Room title is all about, but I’d hazard a guess they serve good food.)
Yields about 2 cups.
SODIUM CONTENT: scant trace per serving
2 T. sugar
1/2 c. white vinegar
3/4 – 1 c. vegetable oil (to taste)
1 T. dry mustard
2 garlic cloves, minced
1 t. paprika
1/2 t. freshly ground black pepper
Combine all ingredients in a clean lidded jar. Screw top on tightly, shake vigorously and serve. Refrigerate leftover dressing after use.