Sweet and Sour Salad Dressing
Vegetable oil is used to make this sweet and sour salad dressing.
- Yield
- 5 servings
- Serving size
- 1/5 of recipe
- Rating
- 3.43 of 5 (91 ratings)
Food groups
Ingredients
- 2 tablespoons vegetable oil (or cooking oil of choice)
- 3 tablespoons red wine vinegar
- 2 teaspoons low-sodium soy sauce
- 6 teaspoons brown sugar (2 tablespoons)
- 2 tablespoons lemon juice
- 1/2 teaspoon garlic powder
Directions
- Wash hands with soap and water.
- Mix all ingredients and stir or shake well.
- Chill in the fridge for at least 1 hour before serving.
- Store in the fridge in a bottle or container.
Nutrition per serving
| Nutrient | Amount |
|---|---|
| Total Calories | 69.27 |
| Total Fat | 5.61 g |
| Saturated Fat | 0.77 g |
| Monounsaturated Fat | 2 g |
| Polyunsaturated Fat | 2 g |
| Linoleic Acid | 2 g |
| α-Linolenic Acid | 0.3 g |
| Omega 3 - EPA | 0 g |
| Omega 3 - DHA | 0 g |
| Cholesterol | 0 mg |
| Carbohydrates | 4.31 g |
| Dietary Fiber | 0.09 g |
| Total Sugars | 3.64 g |
| Added Sugars included | 3 g |
| Protein | 0.28 g |
| Calcium | 5 mg |
| Potassium | 29 mg |
| Sodium | 79.93 mg |
| Copper | 0 mg |
| Iron | 0 mg |
| Magnesium | 3 mg |
| Phosphorus | 6 mg |
| Selenium | 0 mg |
| Zinc | 0 mg |
| Vitamin A | 0 mcg |
| Vitamin B6 | 0 mg |
| Vitamin B12 | 0 mcg |
| Vitamin C | 1 mg |
| Vitamin D | 0 mcg |
| Vitamin E | 1 mg |
| Vitamin K | 6 mcg |
| Folate | 2 mcg |
| Thiamin | 0 mg |
| Riboflavin | 0 mg |
| Niacin | 0 mg |
| Choline | 1 mg |
Notes
Try this dressing on cut vegetables or salad. After serving, keep any leftover dressing in the fridge.
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Source
Recipe by: Pennsylvania Nutrition Education Network
Published by: the U.S. Department of Agriculture (Center for Nutrition Policy and Promotion / SNAP-Ed) on MyPlate Kitchen at https://www.myplate.gov/recipes/sweet-sour-salad-dressing. Federal works are public domain in the United States.