This recipe was clipped from a magazine, date unknown but probably the 1980s or 1990s. Recipe is typed below along with a scanned copy.

Ruby Red Salad Dressing

2 tablespoons flour
1 1/2 teaspoons sugar
1 teaspoon paprika
1 teaspoon powdered mustard
Pinch ground red pepper
2/3 cup water
1 egg yolk
2 tablespoons salad oil
2 tablespoons cider vinegar

In top portion of double boiler, combine flour, sugar, paprika, mustard and red pepper. Add water and egg yolk; whisk until smooth. Cook and stir over simmering water until thickened, about 5 minutes. Remove from heat. Whisk in oil and then vinegar until smooth. Cover and chill. Serve over salad greens, if desired. Makes 1 cup.

About 0.65 mg. sodium per tablespoon.