** Percentage Daily Values are based on a
2000 calorie diet. *Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.
1. In jar with a tight-fitting lid, combine all ingredients.
2. Shake well and refrigerate. Makes 1/2 cup.
3. (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.
4. divided among 8 servings. If you use fresh lemon juice, extra can be frozen in an ice cube tray or small container.
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Dietary Notes:
This recipe is low-sodium with 0mg per serving, low-fat with 0g per serving, low-saturated fat with 0g per serving, low-cholesterol with 0mg per serving and low-calorie with 0 per serving
Food Allergy Information:
This recipe contains potential food allergens and will effect people with Lemon, Sulfites, Garlic, Natural Sweeteners, Fructose Malabsorption, Vinegar allergies.