| 1/4 cup parsley flakes 2 Tbsp. each dried oregano, basil and marjoram, crumbled 2 Tbsp sugar | 1 Tbsp fennel seeds, crushed 1 Tbsp dry mustard 1 1/2 tsp. black pepper |
NOTE: this low-sodium, low fat mix can be stored for up to six weeks.
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
