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Sweet & Sour Dressing

salad dressings

6 tablespoons light corn syrup
3 tablespoons red-wine vinegar
1 1/2 tablespoons tomato paste
2 teaspoons canola oil
1 1/2 teaspoons worcestershire sauce
3/4 teaspoon salt
freshly ground black pepper; to taste

In a small bowl or jar, combine all ingredients. Whisk or shake until blended. (The dressing will keep, covered, in the refrigerator for up to 1 week.)

Makes about 3/4 cup.

40 calories per tablespoon; 0 grams protein; 0.8 gram fat (0.1 gram saturated fat)18 grams carbohydrate; 150 mg sodium; 0 mg cholesterol; 0 grams fiber.

Busted by Gail Shermeyer <>

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Contributor: Eating Well, July/August 1997

Yield: 12 servings

Preparation Time: 0:00

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