Another zesty dressing from the American Heart Association’s Low-Salt Cookbook.
Yields 1 cup.
SODIUM CONTENT: 20 mg per recipe
INGREDIENTS
1/3 c. cider vinegar
1/4 c. lemon juice (1-2 medium lemons)
3 T. water
2 T. vegetable oil
1 1/2 T. no-salt-added mustard
2 garlic cloves, minced
2 1/2 t. sugar
1/2 t. freshly ground black pepper
DIRECTIONS
Combine all ingredients in a clean lidded jar. Screw top on tightly, shake vigorously and serve. Refrigerate leftover dressing after use.
