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Herb Dressing

Herb Dressing

  • Prep

    10 m
  • Ready In

    10 m
Patty Hern

Patty Hern

This dressing also tastes wonderful on cold pasta. It actually is best to use dried basil in this recipe, because fresh basil will turn a funny color.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 12 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 110 kcal
  • 5%
  • Fat:
  • 12.2 g
  • 19%
  • Carbs:
  • 0.6g
  • < 1%
  • Protein:
  • 0.1 g
  • < 1%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 197 mg
  • 8%

Based on a 2,000 calorie diet

Directions

  1. Measure the salt, sugar, pepper, mustard, paprika, vinegar, oil, basil and Worcestershire sauce into a medium jar. Shake well and chill.
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Reviews

Navy_Mommy
16

Navy_Mommy

9/11/2003

This was okay, but I ended up doing so much additional adding I think it ends up being a new recipe. I didn't have white wine vinegar so used red wine vinegar. I followed the directions exactly and it was way too sour, so I added another tablespoon of sugar. I think didn't think it had enough taste so I added a couple of cloves of garlic and some red pepper flakes for kick. It ended up okay like I said, but was still just missing something. Plus the basil taste was a little strong for me.

susanne
10

susanne

12/12/2002

Very tasty! I'll make it again but with a touch less vinegar as it had a little too much for my taste.

JIMH46
8

JIMH46

2/19/2003

Easy and very good.

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