My thumb is healing. Still bandaged, still can’t move it a lot or pick things up properly, but it’s healing. I’ve had to modify many activities, and think a whole lot more about my dexterity than I ever have. But I can do more today than I could last week, so that’s good.
I’m still keeping things simple though. No complex chopping, no elaborate meal preparation. Unless my wonderful husband is helping, which he has been.
We haven’t had a lot of salad lately, and I’ve begun to crave it. It seems silly to not be eating salad at the height of summer in Niagara. So today I mixed up some dressing mix that makes an Italian dressing that we all really like. The base mix is simple and can be adjusted to suit your taste. I imagine some fat free Greek yogurt, or some mayonnaise could be added for a creamy Italian style dressing to. Hmmm….
Anyway, here’s how I make it. I like a tangy dressing, so I use one part vinegar to two parts oil. Feel free to adjust.
Italian Dressing Mix
In a jar, combine the following…
- 1 Tbsp garlic powder
- 1 Tbsp onion powder
- 1 Tbsp white sugar (or omit & sweeten your dressing to taste with whatever sweetener you like)
- 2 Tbsp dried oregano
- 1 tsp freshly ground black pepper
- 2 tsp dried basil
- 1/4 tsp dried thyme
- 1 tsp dehydrated onion flakes
- 1/2 tsp celery salt
- 1/2 tsp dried mustard powder
- 1 Tbsp salt
Store in the cupboard for up to a year (it won’t last that long).
To make a batch of dressing, put 2 tablespoons of the mix to a mason jar and add 2 tablespoons of water, 1/4 cup of vinegar (I use red wine) and 1/2 cup of olive oil (or any oil, really). Shake well and adjust the seasoning to taste. A tablespoon or so of Parmesan cheese would really knock it out of the park. Store the dressing in the fridge for a few hours before serving and use within a few days.
The dry mix also makes a great seasoning for potato wedges and even pork chops and grilled chicken.