1 egg
1/4 tsp. sugarless sweetener
1/2 tsp. vegetable salt
1 c. safflower oil
1/4 c. cider vinegar
1/4 c. dry sherry
1 c. water
1 clove garlic, crushed

Beat egg lightly with sweetener and salt. Add oil alternately with vinegar, beating with a whisk. Dribble sherry and water in slowly, beating constantly. Add garlic. Keeps well in refrigerator and compliments and salad. Recommended portion for 1 small salad: 1 tablespoon (50 calories).

Suggestion: 1. Grapefruit slices over Boston lettuce, or 2. Cherry tomatoes, artichoke hearts and mushroom caps.