Herb Dressing

Herb Dressing

9 Reviews 1 Pic
  • Prep

    10 m
  • Ready In

    10 m
Patty Hern
Recipe by  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

Adjust Servings

Original recipe yields 1 cup

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 (9)

Rate This Recipe
Navy_Mommy
16

Navy_Mommy

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

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

Easy and very good.

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Nutrition

Amount Per Serving (12 total)

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

Based on a 2,000 calorie diet

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