Recipes

So-Good Dry Dressing

This recipe makes for a garden salad that's second to none. The combination of wet and dry ingredients makes a batch of dressing that you'll use over and over again.
Print Recipe
Cuisine Continental
Servings 1 servings
Calories 1525.05 kcal

Ingredients
  

  • 1/4 cup(s) vinegar (any kind)
  • 2 floz water
  • 8 tablespoon(s) oil
  • 2 tablespoon(s) salt
  • 2 tablespoon(s) garlic powder
  • 2 tablespoon(s) Italian seasoning
  • 1 tablespoon(s) dry mustard
  • 1 tablespoon(s) paprika
  • 1 powdered fruit pectin
  • 6 packets sugar substitute
  • 1 cup(s) red onions, sliced
  • 2 stalks celery, sliced
  • 2 cup(s) broccoli florets
  • 1 tomato, cut into wedges
  • 1 small zucchini, sliced
  • 1 small yellow squash, sliced
  • 2 small pickling cucumbers, sliced
  • 1 lettuce head, torn into small pieces

Instructions
 

  • Salad Dressing Dry Mix: Mix salt, garlic powder, seasoning, mustard, paprika, pectin and sugar substitute in jar with tight-fitting lid.
  • Store in a cool, dry place.
  • Salad Dressing: Whisk dry mix, vinegar, water and oil in a bowl.
  • Refrigerate up to 3 days.
  • Vegetable Salad: Combine onion, celery, broccoli, tomato, squash, zucchini and cucumbers in large bowl.
  • Toss with 1/2 cup dressing.
  • Marinate in refrigerator for 30 minutes.
  • Spread lettuce over platter; spoon vegetables over lettuce.

Nutrition

Calories: 1525.05kcalCarbohydrates: 111.5gProtein: 28.44gFat: 120.32gSaturated Fat: 17.25gSodium: 14285.7mgFiber: 37.89gSugar: 44.88g
Keyword Vegetables
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