Zesty Italian dressing mix
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A dry Italian herb blend; 2 tablespoons replace a store-bought packet. Blend it with oil, lemon juice, vinegar and honey for a zesty dressing.
Ingredients
Dry mix
- 2 teaspoons garlic granules or powder
- 1 teaspoon rosemary
- 1 teaspoon celery seed
- 2 teaspoons black pepper
- 2 teaspoons dry mustard powder
- 1 teaspoon paprika
- 2 teaspoons basil
- 2 teaspoons salt
- 1 teaspoon thyme
- 1 teaspoon sage
- 1 teaspoon oregano
Dressing
- 2 tablespoons Dry Mix
- 1/2 cup Olive Oil or Vegetable Oil
- 1/4 cup Lemon Juice
- 1/4 cup Apple Cider Vinegar
- 1 tablespoon Honey
Equipment
- mixing bowl
- blender
- mason jars
Directions
- Stir the dry spices together in a small bowl (a small blender works if your dried herbs aren’t powdered).
- To make the dressing, blend 2 tablespoons dry mix with the oil, lemon juice, vinegar, and honey in a blender; for a vinaigrette style, whisk instead.
Notes
2 tablespoons of mix replaces a store-bought Italian seasoning or dressing packet. For a creamier dressing, add a little parmesan and some mayonnaise before blending. To marinate meat, leave it in the dressing at least 1/2 hour before cooking.
Storage: extra dry mix in an airtight container (such as a mason jar) in the pantry, where it lasts for years. Leftover dressing in the refrigerator or on the countertop (it solidifies in the fridge; bring to room temperature and shake); it lasts at least 2 weeks in a dry, cool place.
