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Ingredientes
- 1/4 c. dry parsley
- 2 Tbsp. dry oregano crumbled
- 2 Tbsp. basil crumbled
- 2 Tbsp. marjoram crumbled
- 2 Tbsp. sugar
- 1 Tbsp. fennel seeds crushed
- 1 Tbsp. dry mustard
- 1 1/2 tsp black pepper
Direcciones
- 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 cold, dark, dry place.
- Makes 1 c..
- To Make Herbal Vinaigrette Dressing: In a small bowl, whisk together 1 Tbsp. Herb Salad dressing mix, 3/4 c. hot water, 2 1/2 Tbsp. tarragon vinegar or possibly white wine vinegar, 1 Tbsp. extra virgin olive oil and 1 crushedclove garlic. Taste and add in 1/4 to 1/2 tsp. 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 c..
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 76g | |
| Calories 169 | |
| Calories from Fat 21 | 12% |
| Total Fat 2.56g | 3% |
| Saturated Fat 0.29g | 1% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 188mg | 8% |
| Potassium 400mg | 11% |
| Total Carbs 37.99g | 10% |
| Dietary Fiber 8.1g | 27% |
| Sugars 25.84g | 17% |
| Protein 3.54g | 6% |
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