| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables |
Italian |
Salads, Italian |
1 |
Servings |
INGREDIENTS
|
|
Salad dressing mix |
| 3 |
|
Tablespoons granulated sugar |
| 3/4 |
|
Teaspoon salt |
| 1/8 |
|
Teaspoon ground pepper |
| 1/2 |
|
Teaspoon dry mustard |
| 1/2 |
|
Teaspoon paprika |
| 1/2 |
|
Teaspoon oregano, crushed |
| 1/8 |
|
Teaspoon dried minced garlic |
| 1 1/2 |
|
Teaspoons dried minced onion |
|
|
Salad dressing |
| 1 |
|
Recipe french-italian mix |
|
|
(see above) |
| 1/2 |
c |
Vegetable oil |
| 1/4 |
c |
Red wine vinegar |
| 1/2 |
c |
Ketchup |
INSTRUCTIONS
MAKE SEVERAL PACKAGES OF MIX AT ONE TIME TO BE AVAILABLE FRENCH-ITALIAN
SALAD DRESSING MIX: Cut a 6- inch square of heavy-duty foil. Place all
ingredients in center of foil. Fold foil to make an airtight package. Label
with date and contents. Store in a cool, dry place. Use within 6 months.
Makes 1 package or about 1/4 cup French-Italian Salad Dressing Mix.
FRENCH-ITALIAN SALAD DRESSING: In a blender, process French-Italian Salad
Dressing Mix, oil, vinegar, and ketchup 5 to 7 seconds on high speed.
Pour into a 2-cup container with a tight-fitting lid.
Let stand at room temperature 5 hours. Refrigerate 30 minutes before
serving. YIELD: About 1-1/4 cups. Source: More Make-A-Mix
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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