Low-Cal French Dressing Mix
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A dry herb and pepper mix you keep on hand. Blend a couple of tablespoons with tomato juice and lemon juice for a tangy, light French-style dressing.
Ingredients
Dry mix
- 1/4 teaspoon onion powder
- 1 teaspoon dried basil
- 4 tablespoons parsley flakes
- 2 tablespoons green pepper flakes
- 1 1/2 teaspoons black pepper
- 1 tablespoon MSG (optional)
Dressing
- 2 tablespoons dry mix
- 3/4 cup V8 juice or tomato juice
- 4 tablespoons lemon juice
- 1/4 teaspoon horseradish (optional)
Equipment
- zip-top bags
- airtight jar
- blender
Directions
- Place the dry mix ingredients in a zip-top bag and shake until evenly blended.
- Pour the mix into a vacuum-seal bag or airtight container for storing.
- For the dressing, put the mix, juice, lemon juice, and horseradish (if using) in a blender.
- Blend for about 40 seconds, until well blended.
- Chill before serving.
Notes
Dry mix: airtight container in a cool, dry cupboard up to about 1 year. Prepared dressing: refrigerated and covered 3 to 4 days; shake or stir before serving.
Nutrition
Serving: 25g | Calories: 5kcal | Carbohydrates: 1.2g | Protein: 0.2g | Fat: 0.1g | Saturated Fat: 0g | Trans Fat: 0g | Cholesterol: 0mg | Sodium: 1mg | Potassium: 49mg | Fiber: 0.2g | Sugar: 0.6g | Vitamin A: 142IU | Vitamin C: 5.3mg | Calcium: 2.5mg | Iron: 0.1mg
Nutrition is an estimate per serving from USDA FoodData Central, as cooked, 8 servings from 1/56 of the mix with 3/4 cup V8 juice or tomato juice, 4 tablespoons lemon juice, 1/4 teaspoon horseradish (optional); V8 juice or tomato juice (the first choice counted). Brands and portions vary, so use it only as an approximation.
