This DIY salad dressing dry mix makes a very refreshing salad dressing.
You might be worried about how strong the concentrated green onion and celery powders are in this, but they’re actually very mild. In fact, after you’ve made it a few times, you may want to crank the amounts of those used up a bit.
This recipe uses:
Yield: Makes 400 g (2 2/3 cups / 14 oz), enough for 8 batches of dressing
1/3 cup dry mix = 50 g (2 oz ish)
Yield: 8 x ⅓ (50 g / 2 oz)
- 300 g buttermilk powder (2 cups / 10 oz)
- 8 tablespoons green onion powder (40 g / 1.5 oz)
- 4 tablespoons sugar (optional) (50 g / 2 oz)
- 4 teaspoons salt OR salt sub (optional)
- 4 teaspoons garlic powder
- 4 teaspoons dried parsley
- 4 teaspoons celery or celery leaf powder
- 4 teaspoons dried basil
- 4 teaspoons dry mustard
- 2 teaspoons white pepper
- Mix all ingredients well.
- Store in a sealed container, jar or tightly-sealed bag in a cool, dark place.
- Mix 1/3 cup (50 g / 2 oz) of the dry mix with 1/3 cup (75 ml / 2.5 oz) of water.
- Let stand a few minutes, then mix again.
- Mix with a creamy salad dressing base of your choice.
- Refrigerate in a covered container for at least an hour before using.
Salad base of your choice can include mayo, salad cream, whipped salad dressing (aka Miracle Whip ® in North America), low-fat mayo, blended silken tofu, or a mixture of any of those with some sour cream or yoghurt, etc).
Store made-up mix covered in the refrigerator. Storage life of refrigerated made-up mix will vary based on the storage life of the base itself you used, but should be up to about 3 to 5 days.
Increase green onion and celery powder as desired to suit your taste.
UCCE Master Food Preservers of Amador/Calaveras County
More detailed information pending, but at least 158 calories per 1/3 cup (50 g / 2 oz) dry portion (we need to work out and add in the nutrition info on green onion powder and celery powder.)