Herb Salad Dressing

[Guest guest]

I got this recipe from Patsy's freebie list, but made some modifications at the

bottom. The base I described there can be used to make any kind of creamy salad

dressing. It's what I usually use to take to fellowship meals at church. BL

 

HERB SALAD DRESSING MIX

 

1/4 cup parsley flakes

2 tablespoons each dried oregano, basil and marjoram, crumbled

2 tablespoons sugar (or 1/8 - 1/4 tsp green stevia)

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.

 

NOTE: this low-sodium, low fat mix can be stored for up to six weeks. If you

make salads often, double the recipe

 

If you prefer a creamier dressing and don't mind a few extra calories, you can

make a base by mixing 1/4 c coconut milk, 1 tsp lemon juice (millet, nipa sap or

your favourite vinegar), a pinch of stevia (or sugar to taste) and 2 tblsp

tofunaise (or favourite mayo). Stir until smooth and then add up to 1/2 tsp of

the Herb Salad Dressing Mix. The dressing keeps well in the fridge for up to a

week once it is mixed.

 

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| For the memory of the uncompromisingly righteous is a blessing, |

| Proverbs 10:7a |

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