Herb salad dressing mix -DRY MIXES RECIPE-
Herb salad dressing mix:
1/4 cup parsley flakes
2 Tablespoons each dried oregano,basil and marjolam, crumbled
2 Tablespoons sugar
1 tablespoon fennel seeds, crushed
1 tablespoon dry mustard
1 1/2 teaspoon black pepper
Place all the ingredients in a 1 pint jar, cover tightly and shake well to mix. Store in a cool, dry place, dark place to.
Makes 1 cup.
This low-sodium, low fat mix can be stored for up to six weeks (maybe longer).
To make Herbal vinaigrette dressing: In a small bowl, whisk together 1 T. of mix, 3/4 cup warm water, 2 1/2 T. tarragon vinegar or white vinegar, 1 T. olive oil and 1 crushed clove garlic. Taste and add 1/4 to 1/2 t. of the herb salad mix if you want a stronger flavor. Let stand at room temperature at least 30 minutes before using, then whisk again.
Makes about 1 cup.
One T. of mix = calories 13, total fat 0, saturated fat 0.