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Chiffonade Dressing Mix

Course Salad
Cuisine American
Keyword chiffonade dressing, dressing with pimento and egg, dry dressing mix, homemade salad dressing mix
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings 10 servings
A simple dry seasoning mix you shake up ahead of time, then blend with vinegar, oil, pimento and chopped egg for a dressing. Spoon it over steamed asparagus or salad greens.

Ingredients

Dry mix (makes 1 package)

  • 1 teaspoon dried parsley flakes
  • 1 teaspoon salt
  • 3/4 teaspoon sugar
  • 1/4 teaspoon dry mustard
  • Dash ground red pepper
  • Dash black pepper

To make the dressing

  • 1 package mix
  • 1/4 cup vinegar
  • 1 cup salad oil
  • 4 teaspoons minced pimento
  • 1 finely chopped hard-cooked egg

Directions

  • Place the dry seasonings in a small zip-top bag, close it, and shake until mixed.
  • In a cruet or jar with a snug lid, put the mix, vinegar, oil, pimento, and chopped egg.
  • Shake well and leave to stand for at least 30 minutes.
  • Shake again just before spooning over steamed asparagus, salad greens, or other cooked vegetables.

Notes

Dry mix: airtight container in a cool, dry place up to about 6 months. Prepared dressing: refrigerate promptly in a covered jar and use within 3 to 4 days.

Nutrition

Serving: 35g | Calories: 203kcal | Carbohydrates: 0.5g | Protein: 0.7g | Fat: 22g | Saturated Fat: 3.5g | Trans Fat: 0.1g | Cholesterol: 19mg | Sodium: 244mg | Potassium: 14mg | Fiber: 0.1g | Sugar: 0.4g | Vitamin A: 70IU | Vitamin C: 1.4mg | Calcium: 4.1mg | Iron: 0.2mg

Nutrition is an estimate per serving from USDA FoodData Central, as cooked, 10 servings from the whole mix with 1/4 cup vinegar, 1 cup salad oil, 4 teaspoons minced pimento, 1 finely chopped hard-cooked egg; dry mustard counted as ground mustard seed, vinegar counted as wine vinegar, salad oil counted as vegetable oil. Brands and portions vary, so use it only as an approximation.