Name: Low Calorie Salad Dressing Mix
Prep time: 10 min
Total time: 10 min
Ingredients: 1/3 cup powdered Parmesan cheese; 1 Tbsp garlic powder; 3 Tbsp instant minced onion; 3 Tbsp dried parsley flakes; 2 tsp instant horseradish; 3 Tbsp dried green pepper flakes; 1 tsp dried thyme leaves; 1/4 tsp salt; 1/8 tsp white pepper; 1 1/2 Tbsp mix; 3/4 cup tomato juice; 2 Tbsp fresh lemon juice

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When you want a quick homemade dressing without a bottle cluttering up the fridge, this Low Calorie Salad Dressing Mix gets the job done. It makes a savory, tomato-based dressing with Parmesan, garlic, herbs, and just enough horseradish to keep it from tasting flat.

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Mix the dry ingredients once, stash them in an airtight jar or zip bag, and you’re minutes away from a light dressing for green salads, vegetable plates, or even a simple lunch salad with tuna and beans. If you like pantry mixes that actually taste like food instead of beige disappointment, this one earns its shelf space.

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🥣 Ingredients
👩‍🍳 Instructions
💡 Helpful Tips
🥗 Serving Suggestions
🫙 Storage
💸 Budget101® Price Breakdown
🛒 Walmart Grocery List
❓ FAQ
📌 Pin Recipe
🖨️ Print-Friendly Recipe Card

Ingredients

For the dry mix, you’ll need:

1/3 cup powdered Parmesan cheese
1 tablespoon garlic powder
3 tablespoons instant minced onion
3 tablespoons dried parsley flakes
2 teaspoons instant horseradish
3 tablespoons dried green pepper flakes
1 teaspoon dried thyme leaves
1/4 teaspoon salt
1/8 teaspoon white pepper

To make one batch of dressing from the mix:

1 1/2 tablespoons dressing mix
3/4 cup tomato juice
2 tablespoons fresh lemon juice

If you enjoy keeping a few homemade dressing blends on hand, Greek Salad Dressing Mix and Italian Herb Salad Dressing Mix are handy companions for the pantry.

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Instructions

Measure the powdered Parmesan, garlic powder, minced onion, parsley flakes, instant horseradish, dried green pepper flakes, thyme, salt, and white pepper into a zip-top bag or airtight jar.
Seal the container and shake well until the seasonings are evenly combined.
Label the container and store it in a cool, dry place until you’re ready to make dressing.
To prepare one batch, add 1 1/2 tablespoons of the mix, 3/4 cup tomato juice, and 2 tablespoons fresh lemon juice to a dressing carafe or jar.
Shake well just before serving so the dried ingredients distribute evenly through the tomato juice.

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Helpful Tips

Use a jar instead of a floppy sandwich bag if you make pantry mixes often. It keeps the Parmesan from compacting into one stubborn corner and makes measuring easier.

Let the mixed dressing sit for 5 to 10 minutes before serving if you have the time. That short rest softens the onion and pepper flakes and gives the herbs a chance to wake up instead of floating around like confetti.

For the best flavor, keep the dry mix tightly sealed in a cool, dark cupboard. Dried herbs usually hold quality for about a year when stored airtight and away from heat and light, according to Penn State Extension’s herb storage guidance.

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Serving Suggestions

This dressing belongs anywhere you’d use a light, tangy vegetable-forward dressing. Spoon it over chopped romaine, iceberg, cucumber, and tomatoes, or use it on a hearty bean salad where the tomato base has something to cling to.

It also works well with simple meal salads that need flavor without a heavy creamy finish. Try it with Lemon Pepper Tuna Green Bean Salad or tossed with a crisp cucumber and tomato salad.

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Storage

Dry mix storage: Store the sealed dry mix in an airtight jar or zip-top bag in a cool, dry cupboard for up to 6 months for best quality. That’s a conservative estimate because the mix includes powdered Parmesan, which loses quality faster than plain dried herbs even when it stays shelf stable.

Prepared dressing storage: Once mixed with tomato juice and lemon juice, refrigerate it promptly and use it within 3 to 4 days. Keep it in a covered jar and shake before serving, since separation is normal.

Make-ahead note: The dry mix is the make-ahead portion here. Mix a batch now, then prepare only as much dressing as you need so you don’t end up babysitting leftovers in the back of the fridge.

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💸 Budget101® Price Breakdown: Low Calorie Salad Dressing Mix

🛒 Walmart Grocery List

Not sure exactly what this batch costs you per serving? Here’s how to break down the real cost of any recipe so you know before you shop.

Frequently Asked Questions about Low Calorie Salad Dressing Mix

How much dressing does one batch make?

One prepared batch makes about 1 cup of dressing. That comes from 3/4 cup tomato juice, 2 tablespoons lemon juice, and 1 1/2 tablespoons mix, so you’ll usually get about four 1/4-cup servings or eight 2-tablespoon side-salad servings.

Can I use fresh lemon juice instead of bottled lemon juice?

Fresh lemon juice is the better choice here if you have it. It tastes brighter and cleaner than bottled juice, which matters in a light dressing where there isn’t much fat to hide behind. If you need a shortcut, bottled lemon juice will still work in the same 2-tablespoon amount.

What can I use instead of tomato juice?

Vegetable juice is your easiest swap because it keeps the same thin, pourable texture. If all you have is canned tomato juice concentrate or thick tomato products, thin them with a little water until the dressing pours easily, otherwise the herb mix can turn pasty in a hurry.

Why does the dressing separate after it sits?

That’s normal, not a failure. This is a light tomato-based dressing without heavy emulsifiers, so the liquid settles and the dried bits drift to the bottom. Just shake or whisk it again right before serving and it comes right back together.

Can I make the dressing smoother?

You can. Let it stand 5 to 10 minutes after mixing so the onion, parsley, and pepper flakes soften, then shake again. If you want it even smoother, pulse the dry mix briefly in a spice grinder before storing it so the flakes are smaller and blend faster.

How do I scale the dry mix for gifts or batch prep?

Double, triple, or quadruple it in the same proportions and mix thoroughly before packing. For each future batch of dressing, keep the tag simple: 1 1/2 tablespoons mix, 3/4 cup tomato juice, and 2 tablespoons lemon juice. That’s the part people forget first, usually right after where they put the jar.

Is there a substitute for white pepper?

Black pepper works if that’s what you have, but use the same small amount and expect a few dark specks. White pepper gives a slightly cleaner look and a gentler pepper hit, which suits a pale red dressing better than a heavy black pepper bite.

What salads pair best with this mix?

It’s best on crisp, simple salads that won’t fight the tomato and Parmesan flavors. Think romaine, iceberg, cucumbers, tomatoes, green beans, cauliflower, or tuna salads. It’s not the dressing for delicate spring greens unless you enjoy watching them wilt under pressure.

Can I add oil to make it richer?

You can add 1 to 2 tablespoons of olive oil if you want a rounder flavor and a little more body. Start with 1 tablespoon, shake well, and taste before adding more. Too much oil dulls the bright tomato-lemon balance that makes this mix work.

How do I know when the dry mix is past its best quality?

Check the smell first. If the herbs seem dusty, the Parmesan smells stale, or the mix has hardened into clumps from moisture, it’s time to replace it. It may still be safe if kept dry, but the flavor will be weak, and weak dressing is just salad punishment.

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Did you make this recipe? Tell us how you used it and what you served it with in the comments. Your practical tweaks help the next reader skip the guesswork.