Italian Herb Salad Dressing Mix
1/4 cup parsley flakes
2 tablespoons each dried oregano, basil and marjoram, crumbled
2 tablespoons sugar
1 tablespoon fennel seeds, crushed
1 tablespoons dry mustard
1 1/2 teaspoons black pepper
1 tsp powdered garlic
Measure all into a ziploc baggie & seal until ready to use
To Make Herbal Vinaigrette Dressing:
1 Tbs. Herb Salad dressing mix
3/4 cup warm water
2 1/2 tablespoons tarragon vinegar or white wine vinegar
1 tablespoons olive oil
Taste and add 1/4 to 1/2 teaspoon of the Herb Salad Dressing Mix if you want a stronger flavor.
Combine in dressing carafe
Yield: 3/4 cup
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Italian Herb Salad Dressing Mix
Ingredients
- ¼ cup parsley flakes
- 2 tablespoons dried oregano crumbled
- 2 tablespoons dried basil crumbled
- 2 tablespoons dried marjoram crumbled
- 2 tablespoons sugar
- 1 tablespoon fennel seeds crushed
- 1 tablespoon dry mustard
- 1 ½ teaspoons black pepper
- 1 teaspoon garlic powder
- 1 tablespoon herb salad dressing mix
- ¾ cup warm water
- 2 ½ tablespoons tarragon vinegar or white wine vinegar
- 1 tablespoon olive oil
- ¼ to ½ teaspoon additional herb salad dressing mix optional
Equipment
Spoon or mortar and pestle
Dressing carafe or jar
Instructions
- Measure the parsley flakes, oregano, basil, marjoram, sugar, crushed fennel seeds, dry mustard, black pepper, and garlic powder into a zip-top bag or airtight jar.
- Seal the bag or jar tightly.
- Shake well until the herbs and seasonings are evenly blended.
- Store the mix sealed until ready to use.
- To make the vinaigrette, place 1 tablespoon of the herb salad dressing mix in a dressing carafe or jar.
- Add the warm water, tarragon vinegar or white wine vinegar, and olive oil.
- Shake or stir until combined.
- Taste and add 1/4 to 1/2 teaspoon more dressing mix if you want a stronger flavor.
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
Yield estimate: about 1 cup dry mix, or roughly 16 tablespoons.
Each 1 tablespoon portion of mix makes about 3/4 cup dressing.
Prep time is an estimate based on measuring, crushing, and mixing the dry ingredients.
Estimated ingredient pricing used for costing: parsley flakes 0.4 oz $1.08, oregano leaves 0.87 oz $1.08, basil leaves 0.8 oz $1.08, marjoram leaves 0.2 oz $6.99, granulated sugar 4 lb $3.27, fennel seed 1.5 oz $2.24, dry mustard 2 oz $7.00, black pepper 3 oz $3.58, garlic powder 3.4 oz $1.08.
Estimated prepared batch add-ins: olive oil 17 fl oz $6.12 and white wine vinegar 12 fl oz $2.48.
Dry mix storage: store airtight in a cool, dry cupboard and use within 6 months for best quality.
Prepared vinaigrette storage: refrigerate and use within 3 to 5 days.
Each 1 tablespoon portion of mix makes about 3/4 cup dressing.
Prep time is an estimate based on measuring, crushing, and mixing the dry ingredients.
Estimated ingredient pricing used for costing: parsley flakes 0.4 oz $1.08, oregano leaves 0.87 oz $1.08, basil leaves 0.8 oz $1.08, marjoram leaves 0.2 oz $6.99, granulated sugar 4 lb $3.27, fennel seed 1.5 oz $2.24, dry mustard 2 oz $7.00, black pepper 3 oz $3.58, garlic powder 3.4 oz $1.08.
Estimated prepared batch add-ins: olive oil 17 fl oz $6.12 and white wine vinegar 12 fl oz $2.48.
Dry mix storage: store airtight in a cool, dry cupboard and use within 6 months for best quality.
Prepared vinaigrette storage: refrigerate and use within 3 to 5 days.
Tried this recipe?
Let us know how it was!Italian Herb Salad Dressing Mix
Ingredients
- ¼ cup parsley flakes
- 2 tablespoons dried oregano crumbled
- 2 tablespoons dried basil crumbled
- 2 tablespoons dried marjoram crumbled
- 2 tablespoons sugar
- 1 tablespoon fennel seeds crushed
- 1 tablespoon dry mustard
- 1 ½ teaspoons black pepper
- 1 teaspoon garlic powder
- 1 tablespoon herb salad dressing mix
- ¾ cup warm water
- 2 ½ tablespoons tarragon vinegar or white wine vinegar
- 1 tablespoon olive oil
- ¼ to ½ teaspoon additional herb salad dressing mix optional
Equipment
Spoon or mortar and pestle
Dressing carafe or jar
Instructions
- Measure the parsley flakes, oregano, basil, marjoram, sugar, crushed fennel seeds, dry mustard, black pepper, and garlic powder into a zip-top bag or airtight jar.
- Seal the bag or jar tightly.
- Shake well until the herbs and seasonings are evenly blended.
- Store the mix sealed until ready to use.
- To make the vinaigrette, place 1 tablespoon of the herb salad dressing mix in a dressing carafe or jar.
- Add the warm water, tarragon vinegar or white wine vinegar, and olive oil.
- Shake or stir until combined.
- Taste and add 1/4 to 1/2 teaspoon more dressing mix if you want a stronger flavor.
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
Yield estimate: about 1 cup dry mix, or roughly 16 tablespoons.
Each 1 tablespoon portion of mix makes about 3/4 cup dressing.
Prep time is an estimate based on measuring, crushing, and mixing the dry ingredients.
Estimated ingredient pricing used for costing: parsley flakes 0.4 oz $1.08, oregano leaves 0.87 oz $1.08, basil leaves 0.8 oz $1.08, marjoram leaves 0.2 oz $6.99, granulated sugar 4 lb $3.27, fennel seed 1.5 oz $2.24, dry mustard 2 oz $7.00, black pepper 3 oz $3.58, garlic powder 3.4 oz $1.08.
Estimated prepared batch add-ins: olive oil 17 fl oz $6.12 and white wine vinegar 12 fl oz $2.48.
Dry mix storage: store airtight in a cool, dry cupboard and use within 6 months for best quality.
Prepared vinaigrette storage: refrigerate and use within 3 to 5 days.
Each 1 tablespoon portion of mix makes about 3/4 cup dressing.
Prep time is an estimate based on measuring, crushing, and mixing the dry ingredients.
Estimated ingredient pricing used for costing: parsley flakes 0.4 oz $1.08, oregano leaves 0.87 oz $1.08, basil leaves 0.8 oz $1.08, marjoram leaves 0.2 oz $6.99, granulated sugar 4 lb $3.27, fennel seed 1.5 oz $2.24, dry mustard 2 oz $7.00, black pepper 3 oz $3.58, garlic powder 3.4 oz $1.08.
Estimated prepared batch add-ins: olive oil 17 fl oz $6.12 and white wine vinegar 12 fl oz $2.48.
Dry mix storage: store airtight in a cool, dry cupboard and use within 6 months for best quality.
Prepared vinaigrette storage: refrigerate and use within 3 to 5 days.
