Recipe#10361

Title: Herb Salad Dressing

From: LeiG@aol.com 
 Newsgroups: rec.food.recipes 
 Subject: Herb Salad Dressing Mix 
 Date: 15 Dec 1996 10:53:58 -0700 
 Message-ID: CMM-RU.1.5.850030952.davidg@gladsheim.rutgers.edu 

NOTE: this low-sodium, low fat mix can be stored for up to six weeks. If you
 make salads often, double the recipe
 1/4 cup parsley flakes
 2 tablespoons each dried oregano, basil and marjoram, crumbled
 2 tablespoons sugar
 1 tablespoon fennel seeds, crushed
 1 tablespoons dry mustard
 1 1/2 teaspoons black pepper
 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
 tablespoons Herb Salad dressing mix, 3/4 cup warm water, 2 1/2 tablespoons
 tarragon vinegar or white wine vinegar, 1 tablespoons olive oil and 1 crushed
 clove 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 30
 minutes before using, then whisk again. Makes about 1 cup.
 One tablespoon of  MIX: calories 13, total fat 0,.saturated fat 0