Spicy Red Dressing Mix
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A dry herb and spice mix shaken with vinegar, oil and ketchup into a tangy red dressing. It needs 48 hours in the refrigerator before serving.
Ingredients
Dry mix
- 1 teaspoon salt
- 3/4 teaspoon sugar
- 1/4 teaspoon dry mustard
- 1/2 teaspoon dried oregano
- 1 teaspoon parsley flakes
- 1/2 teaspoon dried basil flakes
- 1/2 teaspoon dried dill weed
- 1/4 teaspoon celery salt
- 1 dash ground red pepper
- 1 dash pepper
Dressing
- 1 package Spicy Red Dressing Mix
- 1/4 cup vinegar
- 1 cup salad oil
- 1/3 cup ketchup
Equipment
- zip-top bags
- airtight jar
- glass bottle
Directions
- Place the dry mix ingredients in a small zip-top bag or airtight jar.
- Close and shake until evenly blended.
- Put the whole package of mix, the vinegar, the oil, and the ketchup in a small cruet or tightly lidded jar.
- Shake well until completely blended.
- Chill for at least 48 hours before serving.
- Shake again each time before you use it.
Notes
Dry mix: airtight container in a cool, dry cupboard up to 6 months. Prepared dressing: refrigerate and use within 5 to 7 days.
Nutrition
Serving: 30g | Calories: 158kcal | Carbohydrates: 2.3g | Protein: 0.1g | Fat: 17g | Saturated Fat: 2.6g | Trans Fat: 0.1g | Cholesterol: 0mg | Sodium: 293mg | Potassium: 27mg | Fiber: 0.1g | Sugar: 1.8g | Vitamin A: 51IU | Vitamin C: 0.4mg | Calcium: 4.1mg | Iron: 0.1mg
Nutrition is an estimate per serving from USDA FoodData Central, as cooked, 13 servings from the whole mix with 1/4 cup vinegar, 1 cup salad oil, 1/3 cup ketchup; dry mustard counted as ground mustard seed, ground red pepper counted as cayenne, vinegar counted as wine vinegar, salad oil counted as vegetable oil. Brands and portions vary, so use it only as an approximation.
