Recipe for Sweet & Sour Salad Dressing


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

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