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Bulletin #4029, Saving Money With Homemade Convenience Mixes - Convenience Mix 14

 Recipes

Basic Oil and Vinegar Dressing Mix

Part of Saving Money With Homemade Convenience Mixes

Originally prepared by Nellie Hedstrom, Extension nutrition specialist
Revised and updated by Statewide Nutrition and Physical Activity Educator Kate Yerxa

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

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:

  1. All-Purpose Convenience Mix
  2. Whole Wheat Convenience Mix
  3. Corn Bread Convenience Mix
  4. Rolled Oats Convenience Mix
  5. Hot Cocoa Convenience Mix
  6. Convenience Spaghetti Sauce Seasoning Mix
  7. Convenience Taco Seasoning Mix
  8. Convenience Chili Seasoning Mix
  9. Convenience Meat Loaf or Meatball Seasoning Mix
  10. Convenience Seasoning Mixes For Rice
  11. Convenience Seasoned Coating Mix for Meat, Fish, and Poultry
  12. Convenience Seasoned Cornmeal Coating Mix for Meat, Fish, and Poultry
  13. Convenience Salt-Free Seasoning Mix
  14. Basic Oil and Vinegar Dressing Mix
  15. High-Fiber Convenience Snack Mix

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 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.

© 2003, 2011

Call 800.287.0274 (in Maine), or 207.581.3188, for information on publications and program offerings from University of Maine Cooperative Extension, or visit extension.umaine.edu.

The University of Maine does not discriminate on the grounds of race, color, religion, sex, sexual orientation, including transgender status and gender expression, national origin, citizenship status, age, disability, genetic information or veteran status in employment, education, and all other programs and activities. The following person has been designated to handle inquiries regarding non-discrimination policies: Director, Office of Equal Opportunity, 101 North Stevens Hall, Orono, ME 04469, 207.581.1226, eoinfo@umit.maine.edu.

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Image Description: Basic Oil and Vinegar Dressing Mix Food Nutrition Facts Label

Image Description: Curry Dressing Food Nutrition Facts Label

Image Description: Florentine Dressing Food Nutrition Facts Label

Image Description: Parmesan Dressing Food Nutrition Facts Label

Image Description: Vinaigrette Dressing Food Nutrition Facts Label

Image Description: Chiffonaide Dressing Food Nutrition Facts Label

Image Description: Mint Dressing Food Nutrition Facts Label

Image Description: Indian Rose Dressing Food Nutrition Facts Label

Image Description: Spicy Red Dressing Food Nutrition Facts Label

Image Description: Blue Cheese Dressing Food Nutrition Facts Label

Image Description: Celery Dressing Food Nutrition Facts Label

Image Description: Honey-Celery Dressing Food Nutrition Facts Label

Image Description: Honey-Lemon-Orange Dressing Food Nutrition Facts Label

Image Description: Honey-Orange Dressing Food Nutrition Facts Label

Back to Bulletin #4029, Saving Money With Homemade Convenience Mixes


Contact Information

Cooperative Extension Publications
University of Maine, 5741 Libby Hall, Room 114
Orono, ME 04469-5741
Phone: 207.581.3792 | Fax: 207.581.1387
The University of Maine
Orono, Maine 04469
207.581.1110
A Member of the University of Maine System