Italian Herb Salad Dressing Mix
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A dry blend of parsley, oregano, basil, marjoram and fennel that makes about 16 batches of light herb dressing. Stir a spoonful into warm water, vinegar and olive oil.
Ingredients
Dry mix
- 1/4 cup parsley flakes
- 2 tablespoons dried oregano crumbled
- 2 tablespoons dried basil crumbled
- 2 tablespoons dried marjoram crumbled
- 2 tablespoons sugar
- 1 tablespoon fennel seeds crushed
- 1 tablespoon dry mustard
- 1 1/2 teaspoons black pepper
- 1 teaspoon garlic powder
Dressing
- 1 tablespoon herb salad dressing mix
- 3/4 cup warm water
- 2 1/2 tablespoons tarragon vinegar or white wine vinegar
- 1 tablespoon olive oil
- 1/4 to 1/2 teaspoon additional herb salad dressing mix to taste
Equipment
- zip-top bags
- airtight jar
Directions
- Put all the dry mix ingredients in a zip-top bag or airtight jar.
- Close and shake until evenly blended. Keep closed until needed.
- For dressing, measure 1 tablespoon of the mix into a dressing carafe or jar.
- Pour in the warm water, vinegar, and olive oil.
- Shake or stir until blended.
- Taste, and if you want more flavor, add up to 1/2 teaspoon more mix.
Notes
Dry mix: airtight in a cool, dry cupboard, use within 6 months. Prepared dressing: refrigerate and use within 3 to 5 days; shake well before serving.
Nutrition
Serving: 4g | Calories: 14kcal | Carbohydrates: 2.9g | Protein: 0.5g | Fat: 0.3g | Saturated Fat: 0g | Trans Fat: 0g | Cholesterol: 0mg | Sodium: 2.7mg | Potassium: 40mg | Fiber: 0.7g | Sugar: 1.7g | Vitamin A: 36IU | Vitamin C: 0.7mg | Calcium: 28mg | Iron: 0.8mg
Nutrition is an estimate per serving from USDA FoodData Central, for 16 tablespoons; the dry mix only; what you add to make it is not counted; dry mustard counted as ground mustard seed. Brands and portions vary, so use it only as an approximation.
