Herb Salad Dressing Mix

Photo: flickr user dichohecho

Ingredients

1/4 cup dried parsley

2 tablespoons dried oregano crumbled

2 tablespoons basil crumbled

2 tablespoons marjoram crumbled

2 tablespoons sugar

1 tablespoon fennel seeds crushed

1 tablespoon dry mustard

1 1/2 teaspoons black pepper

Preparation

NOTE:this low-sodium, low fat mix can be stored for up to six weeks. If youmake 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 tablespoon Herb Salad dressing mix, 3/4 cup warm water, 2 1/2 tablespoons tarragon vinegar or white wine vinegar, 1 tablespoon olive oil and 1 crushedclove 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 30minutes before using, then whisk again.

Makes about 1 cup.