Italian Dressing Dry Mix

This dressing mix is great to make ahead and have on hand to make quick dressings and marinades.  It can also be used as a dry rub on beef, pork, chicken or fish.
Take it one prep at a time,
Chef Jackie

Dressing solidified from refrigeration.

Italian Dressing Dry Mix

1 Tbs garlic powder 1 Tbs onion powder 1 Tbs sucanat, or brown sugar (optional) 2 Tbs dried oregano 1 tsp fresh ground pepper ¼ tsp dried thyme 1 tsp dried basil 1 Tbs dried parsley ½ Tbs Celtic sea salt (may need more) INGREDIENTS FOR DRESSING ¼ cup cider vinegar 2/3 cup light olive oil 2 Tbs water 2 Tbs dry mix

1.   Combine ingredients and store in a glass container and label with directions to make the dressing. 2. DIRECTIONS FOR DRESSING: Place all ingredients in a jar with a tight lid and shake until well combined.

Yield: 1 cup

Preparation Time: 5 minutes

Dry Mix.  Yours may look more like dry spices.  I had to put mine in the blender because it got a little stuck together. PREP AHEAD: Place remaining mix in a glass jar with a tight fitting lid. Label with the directions to make the dressing.

Author: Chef Jackie White

Chef Tips: Shake before using. Oil may solidify under refrigeration. Leave dressing at room temperature until oil is fluid enough to shake and combine. Change your taste by changing your vinegar.  GREEK – ¼ cup fresh lemon juice and add 2 Tablespoons crumbled feta BALSAMIC- ¼ cup Balsamic vinegar and add 1 teaspoon Dijon mustard RASPBERRY- ¼ cup apple cider vinegar and add 2 tablespoons raspberry preserves