| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
|
|
1 |
Servings |
INGREDIENTS
| 1/4 |
c |
Parsley flakes |
| 2 |
tb |
Each dried oregano, basil and marjoram, crumbled |
| 2 |
tb |
Sugar |
| 1 |
tb |
Fennel seeds, crushed |
| 1 |
tb |
Dry mustard |
| 1 1/2 |
ts |
Black pepper |
INSTRUCTIONS
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, 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 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@aol.com
Date: Sat, 14 Dec 96 23:08:11 EST
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