I’ve been experimenting with this mix over time, and frankly am pretty pleased with this version. It’s a way to make Italian dressing – but you can do a lot more with it (thus the Plus). Best of all, you can mix it with spices and ingredients you probably have lying around the house.
First you need these ingredients.
- 1 1/2 tablespoons garlic powder
- 1 tablespoon onion powder
- 1 tablespoon brown sugar
- 2 tablespoons dried oregano
- 1 teaspoon ground black pepper
- 1 teaspoon smoked paprika
- 1/4 teaspoon dried, ground thyme
- 1 teaspoon dried basil
- 1 tablespoon dried parsley
- 1/4 teaspoon celery salt
- 1 tsp salt
Take all the ingredients and mix them together in a jar or other container (preferably the one you’ll keep it in). If you have a mortar and pestle it’s even better as you can crush things together, but I just mix them together and crush them a bit with the back of a spoon. I probably need a mortar and pestle to be a cool cook.
To make dressing, just blend 1 Tablespoon of Olive Oil (or another oil), 1 teaspoon of White Wine or Rice Wine Vinegar, and 1/2 tablespoon of the mix. It’s best when you put it in a container, shake it, and let it sit in a refrigerator for awhile so the flavors blend. Shake again before you serve.
This is a bit high in fat (olive oil, after all), but delicious. It also goes far – it’s usually enough for a good 2 or so cups of vegetables. I particularly like it on baby spinach, tomatoes, and broccoli – and diced tomatoes on spinach.
If you want more, merely scale it up. You can try other vinegars, but I like these ones.
However there’s more you can do . . .
