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Recipe: Vinaigrette Dressing (no salt, American Heart Association, 1970's)

Salads - Salad Dressings
VINAIGRETTE DRESSING

1/3 cup cooking oil
2 tablespoons lemon Juice
2 tablespoons tarragon vinegar
1 teaspoon chopped fresh parsley or 1/2 teaspoon dried parsley flakes
1/2 teaspoon ground black pepper
1/4 teaspoon dry mustard
1/8 teaspoon garlic powder
1 hard-cooked egg white, finely chopped (optional)
1 tablespoon low fat yogurt (optional)

Place all ingredients in a pint jar and shake vigorously. Chill.

Shake again before using. Serve with cooked or raw chilled vegetables or with fresh tomato slices.

Makes 1 cup, about 3.5 milligrams sodium per tablespoon
Source: Booklet: Cooking Without Your Salt Shaker by the American Heart Association, 1978
MsgID: 0110269
Shared by: Betsy at Recipelink.com
Board: Vintage Recipes at Recipelink.com
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