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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.