1/2 c red wine vinegar
1 T Splenda granular
1 T sweet paprika
1 t salt
1/4 t freshly ground pepper
1 garlic clove, minced
1 c vegetable oil
Combine vinegar, Splenda, paprika, salt, pepper, and garlic in a small bowl. Gradually whisk in oil. Let stand at room temperature. Re-whisk before using. Makes 1 1/2 cups.
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