Yield: 1 Servings
|¼ cup||Parsley flakes|
|2 tablespoons||Each dried oregano, basil and marjoram, crumbled|
|1 tablespoon||Fennel seeds, crushed|
|1 tablespoon||Dry mustard|
|1½ teaspoon||Black pepper|
from: Reader's digest
NOTE:this low-sodium, low fat mix can eb stored for up to six weeks. If you make 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 tablespoons Herb Salad dressing mix, ¾ cup warm water, 2½ tablespoons tarragon vinegar or white wine vinegar, 1 tablespoons olive oil and 1 crushed clove garlic.
Taste and add ¼ to ½ teaspoon of the Herb Salad Dressing Mix if you wnt 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 Posted to Recipe Archive - 15 Dec 96 submitted by: LeiG@...
Date: Sat, 14 Dec 96 23:08:11 EST