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Salad Dressing Extraordinaire
   Printer Version Vegan – 0 Carb Choices

While traveling from coast to coast in our pickup truck, my wife created this easy to make salad dressing. We used it on freshly cut vegetables, salads and even sandwiches. It proved to be our "on the road" crutch for kicking up otherwise familiar foods. We made enough for 10 days before leaving home and stored the small bottle in our ice chest. It's also low in sodium, cholesterol and carbohydrates. Give it a try, I think you'll really like it.

Serves 2 to 3
Nutritional Information
Sodium Per Recipe: .3 mg Sodium Per Serving (3): .1 mg

Per Serving:
Calories: 41.9
Protein: .042 g
Carbohydrate: .615 g
Dietary Fiber: 0 g
Total Sugars: 0 g
Total Fat: 4.55 g
Saturated Fat: .616 g
Monounsaturated Fat: 3.342 g
Polyunsaturated Fat: .395 g
Cholesterol: 0 mg
Calcium: 1.017 mg
Iron: .087 mg
Potassium: 10.9 mg
Sodium: .1 mg
Vitamin K: 2.205 mcg
Folate: 0 mcg

  • 2 tablespoons white balsamic vinegar (.15 mg)
  • 1 tablespoon extra virgin olive oil (trace)
  • 2 teaspoons sugar or packet Splenda* (trace)
  • 1/4 teaspoon dry mustard powder (trace)

  • Place in small container and shake well before each use. Refrigerate for future use.

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