Herb Salad Dressing Mix
By: Anonymous
Published: Sunday, December 27, 2009 - 12:16am

Ingredients




1/4 cup dried parsley
2 tablespoons dried oregano crumbled
2 tablespoons basil crumbled
2 tablespoons marjoram crumbled
2 tablespoons sugar
1 tablespoon fennel seeds crushed
1 tablespoon dry mustard
1 1/2 teaspoons black pepper

Preparation

1 NOTE:this low-sodium, low fat mix can be stored for up to six weeks. If youmake salads often, double the recipe. 2 Place all the ingredients in a 1 pint jar, cover tightly and shake well to mix. Store in a cool, dark, dry place. 3 Makes 1 cup. 4 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. 5 Makes about 1 cup.