Cider Vinaigrette

Another zesty dressing from the American Heart Association’s Low-Salt Cookbook.

Yields 1 cup.

SODIUM CONTENT: 20 mg per recipe


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


Combine all ingredients in a clean lidded jar. Screw top on tightly, shake vigorously and serve. Refrigerate leftover dressing after use.

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