1/4 tsp onion powder
1 tsp dried basil
4 T. parsley flakes
2 T green pepper flakes
1 1/2 tsp black pepper
1 T. MSG (optional)
Measure all ingredients into a Ziploc Bag. Shake well, transfer to vacuum seal bag, seal and store up to a year.
To Use:
Measure the following into a blender and whip for 40 seconds, or until well blended. Chill prior to serving
2 T. Mix
3/4 c. V8 juice or Tomato juice
4 T. lemon juice and
1/4 tsp. horseradish (optional)
Low-Cal French Dressing Mix
Ingredients
- ¼ teaspoon onion powder
- 1 teaspoon dried basil
- 4 tablespoons parsley flakes
- 2 tablespoons green pepper flakes
- 1 ½ teaspoons black pepper
- 1 tablespoon MSG optional
- To prepare dressing
- 2 tablespoons mix
- ¾ cup V8 juice or tomato juice
- 4 tablespoons lemon juice
- ¼ teaspoon horseradish optional
Equipment
Instructions
- Measure the onion powder, dried basil, parsley flakes, green pepper flakes, black pepper, and MSG, if using, into a zip-top bag.
- Seal the bag and shake well until evenly combined.
- Transfer the mix to a vacuum-seal bag or airtight container.
- To prepare the dressing, add 2 tablespoons mix, V8 juice or tomato juice, lemon juice, and horseradish, if using, to a blender.
- Blend for 40 seconds, or until well blended.
- Chill before serving.
Recipe Size Alteration
💡 If you altered the ingredients above by doubling or tripling the recipe, you may also need to change the pan/dish size and adjust the cook time.
Notes
Prepared dressing yield is estimated at about 1 cup, or 8 servings at 2 tablespoons each.
Store the dry mix in an airtight container in a cool, dry place for up to 1 year for best quality.
Store prepared dressing covered in the refrigerator and use within 3 to 4 days.
Prep time is an estimate based on measuring, mixing, and packaging the dry ingredients.
Tried this recipe?
Let us know how it was!Low-Cal French Dressing Mix
Ingredients
- ¼ teaspoon onion powder
- 1 teaspoon dried basil
- 4 tablespoons parsley flakes
- 2 tablespoons green pepper flakes
- 1 ½ teaspoons black pepper
- 1 tablespoon MSG optional
- To prepare dressing
- 2 tablespoons mix
- ¾ cup V8 juice or tomato juice
- 4 tablespoons lemon juice
- ¼ teaspoon horseradish optional
Equipment
Instructions
- Measure the onion powder, dried basil, parsley flakes, green pepper flakes, black pepper, and MSG, if using, into a zip-top bag.
- Seal the bag and shake well until evenly combined.
- Transfer the mix to a vacuum-seal bag or airtight container.
- To prepare the dressing, add 2 tablespoons mix, V8 juice or tomato juice, lemon juice, and horseradish, if using, to a blender.
- Blend for 40 seconds, or until well blended.
- Chill before serving.
Recipe Size Alteration
💡 If you altered the ingredients above by doubling or tripling the recipe, you may also need to change the pan/dish size and adjust the cook time.
Notes
Prepared dressing yield is estimated at about 1 cup, or 8 servings at 2 tablespoons each.
Store the dry mix in an airtight container in a cool, dry place for up to 1 year for best quality.
Store prepared dressing covered in the refrigerator and use within 3 to 4 days.
Prep time is an estimate based on measuring, mixing, and packaging the dry ingredients.
