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Italian Salad Dressing Mix
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dry parmesan cheese
, grated (or Romano)
(less if you prefer)
Mix ingredients and store in an air-tight container.
Will keep for several months.
To use in an oil-and-vinegar dressing: Mix 1 Tbsp mix with 1/4 cup vinegar, 2 Tbsp water, and 2/3 cup oil (or a combination of oils to equal this amount) in a covered container.
To use with mayonnaise or yogurt as a salad dressing: Mix 1 Tbsp mix with 1/4 cup mayonnaise and 1 Tbsp water in a covered container.
To use with mayonnaise, yogurt or sour cream as a dip: Mix 1 Tbsp mix with 1/4 cup of spread.
(You can also add some Dijon mustard and other herbs to your preference.) Serve with raw vegetables.
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