Light Creamy Herb Dressing Mix
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A shelf-stable herb mix made with powdered creamer and lemonade powder. Stir 2 tablespoons into light mayonnaise and milk for a creamy dressing.
Ingredients
Dry mix
- 6 tablespoons Cremora or powdered coffee creamer
- 4 tablespoons lemonade powder
- 1 tablespoon onion salt
- 1 tablespoon onion powder
- 1 tablespoon seasoned salt
- 1 tablespoon dry minced parsley
- 1/2 teaspoon garlic salt
- 1/2 teaspoon dry dill weed
- 1 teaspoon beef bouillon powder
- 1 teaspoon cornstarch
Dressing (per batch)
- 1/2 cup light mayonnaise
- 2 tablespoons dressing mix
- 1/4 cup milk
- 1 teaspoon lemon juice
Equipment
- zip-top bags
- mixing bowl
Directions
- Measure the dry mix ingredients into a zip-top bag.
- Close the bag and shake until well blended.
- For dressing, stir the mayonnaise, 2 tablespoons of the mix, milk, and lemon juice together in a small bowl.
- Stir until smooth.
- Leave the dressing to stand for 30 minutes before serving.
Notes
Dry mix: airtight container in a cool, dry cupboard up to about 6 months. Prepared dressing: refrigerate covered, use within 3 to 4 days. Coffee creamer (contains fat) in a 6-month shelf mix.
Nutrition
Serving: 24g | Calories: 58kcal | Carbohydrates: 2.6g | Protein: 0.4g | Fat: 5.2g | Saturated Fat: 1g | Trans Fat: 0g | Cholesterol: 5.8mg | Sodium: 296mg | Potassium: 24mg | Fiber: 0g | Sugar: 1.6g | Vitamin A: 44IU | Vitamin C: 0.6mg | Calcium: 10mg | Iron: 0mg
Nutrition is an estimate per serving from USDA FoodData Central, as cooked, 8 servings from 1/10 of the mix with 1/2 cup light mayonnaise, 1/4 cup milk, 1 teaspoon lemon juice; Cremora or powdered coffee creamer (the first choice counted), dry minced parsley counted as fresh parsley, dry dill weed counted as dried dill weed, milk counted as whole milk. Brands and portions vary, so use it only as an approximation.
