Convenience Mix #14: Basic Oil and Vinegar Dressing Mix

Part of the Saving Money With Homemade Convenience Mixes Series

Originally prepared by Nellie Hedstrom, Extension Nutrition Specialist, University of Maine Cooperative Extension
Revised and updated by Kate Yerxa, Statewide Nutrition Educator, University of Maine Cooperative Extension

Saving Money With Homemade Convenience Mixes provides recipes for master convenience mixes that you can make and keep on hand. These mixes are healthier and less expensive than the packaged convenience mixes you buy in the store, and allow you to control the amount of fat, sodium, sugar, and additives in your foods without sacrificing the convenience of a mix. There are 15 master convenience mixes, each with recipes you can make from the mix.
A complete index of convenience mix recipes can be found on the Bulletin #4029, Saving Money With Homemade Convenience Mixes page.

For information about UMaine Extension programs and resources, visit extension.umaine.edu.
Find more of our publications and books at extension.umaine.edu/publications/.

Basic Oil and Vinegar Dressing Mix

Makes 4 cups

4 teaspoons salt
3 tablespoons sugar
1 teaspoon dry mustard
1 cup vinegar
3 cups salad oil
1/4 teaspoon ground red pepper
1/2 teaspoon pepper

Combine all ingredients in a glass jar or bottle. Cover, shake well and store in the refrigerator. Shake again before using.

Dressing Variations

For each dressing below, add the specified ingredients to 1 cup Basic Oil and Vinegar Dressing.

Curry Dressing:

1 teaspoon curry powder, 1/4 teaspoon dry mustard (optional) and 1 or 2 finely chopped, hard-cooked eggs.

Florentine Dressing:

3 tablespoons finely minced raw spinach.

Parmesan Dressing:

3 to 4 tablespoons grated Parmesan cheese.

Vinaigrette Dressing:

2 teaspoons finely chopped chives and 1 to 2 finely chopped, hard-cooked eggs.

Chiffonaide Dressing:

4 teaspoons minced pimento, 1 teaspoon dried parsley flakes, and 1 finely chopped, hard-cooked egg.

Mint Dressing:

2 tablespoons dried mint leaves and 4 teaspoons sugar.

Indian Rose Dressing:

1 small cooked beet, finely chopped, 1/2 teaspoon Worcestershire sauce, and 2 tablespoons chopped sweet pickle.

Spicy Red Dressing:

1/3 cup ketchup, 1/2 teaspoon dried oregano, 1 teaspoon parsley flakes, 1/2 teaspoon dried basil flakes, 1/2 teaspoon dried dill weed, and 1/4 teaspoon celery salt (cover and refrigerate for 1 week to give herbs time to flavor dressing).

Blue Cheese Dressing:

1/4 cup crumbled blue cheese.

Celery Dressing:

1 teaspoon celery seeds.

Honey-Celery Dressing:

1/2 cup honey and 1 tablespoon celery seeds.

Honey-Lemon-Orange Dressing:

2 tablespoons honey, 4 teaspoons lemon juice, I teaspoon orange juice, and 1/2 to 1 teaspoon grated lemon peel.

Honey-Orange Dressing:

2 tablespoons honey,
4 teaspoons orange juice,
1 teaspoon lemon juice,
and 1/2 teaspoon grated orange peel

Information in this publication is provided purely for educational purposes. No responsibility is assumed for any problems associated with the use of products or services mentioned. No endorsement of products or companies is intended, nor is criticism of unnamed products or companies implied.

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