Chiffonade Dressing Mix
Be the first to rate it
A simple dry seasoning mix you shake up ahead of time, then blend with vinegar, oil, pimento and chopped egg for a dressing. Spoon it over steamed asparagus or salad greens.
Ingredients
Dry mix (makes 1 package)
- 1 teaspoon dried parsley flakes
- 1 teaspoon salt
- 3/4 teaspoon sugar
- 1/4 teaspoon dry mustard
- Dash ground red pepper
- Dash black pepper
To make the dressing
- 1 package mix
- 1/4 cup vinegar
- 1 cup salad oil
- 4 teaspoons minced pimento
- 1 finely chopped hard-cooked egg
Equipment
- zip-top bags
- airtight jar
Directions
- Place the dry seasonings in a small zip-top bag, close it, and shake until mixed.
- In a cruet or jar with a snug lid, put the mix, vinegar, oil, pimento, and chopped egg.
- Shake well and leave to stand for at least 30 minutes.
- Shake again just before spooning over steamed asparagus, salad greens, or other cooked vegetables.
Notes
Dry mix: airtight container in a cool, dry place up to about 6 months. Prepared dressing: refrigerate promptly in a covered jar and use within 3 to 4 days.
Nutrition
Serving: 35g | Calories: 203kcal | Carbohydrates: 0.5g | Protein: 0.7g | Fat: 22g | Saturated Fat: 3.5g | Trans Fat: 0.1g | Cholesterol: 19mg | Sodium: 244mg | Potassium: 14mg | Fiber: 0.1g | Sugar: 0.4g | Vitamin A: 70IU | Vitamin C: 1.4mg | Calcium: 4.1mg | Iron: 0.2mg
Nutrition is an estimate per serving from USDA FoodData Central, as cooked, 10 servings from the whole mix with 1/4 cup vinegar, 1 cup salad oil, 4 teaspoons minced pimento, 1 finely chopped hard-cooked egg; dry mustard counted as ground mustard seed, vinegar counted as wine vinegar, salad oil counted as vegetable oil. Brands and portions vary, so use it only as an approximation.
