NOTE:this low-sodium, low fat mix can be stored for up to six weeks. If youmake salads often, double the recipe.
Place all the ingredients in a 1 pint jar, cover tightly and shake well to mix. Store in a cool, dark, dry place.
Makes 1 cup.
To Make Herbal Vinaigrette Dressing: In a small bowl, whisk together 1 tablespoon Herb Salad dressing mix, 3/4 cup warm water, 2 1/2 tablespoons tarragon vinegar or white wine vinegar, 1 tablespoon olive oil and 1 crushedclove garlic. Taste and add 1/4 to 1/2 teaspoon of the Herb Salad Dressing Mix if you want a stronger flavor. Let stand at room temperature at least 30minutes before using, then whisk again.
Makes about 1 cup.