Herb Dressing I

I believe this is the one I used for the pasta salad. I make two different ones, but one uses cider vinegar and the other red wine. Of course, sometimes I'll just use what's handy (yikes). Same goes for the sugar. It's in my food logging program as sugar, but I'm pretty sure the last time I used splenda.

2 tsp dried parsley flakes
2 tsp sugar substitute (or 3 tsp sugar)
1-1/2 tsp ground mustard
1-1/2 tsp onion powder (I use onion flakes, smashed up)
1-1/2 tsp paprika
1 tsp salt
1/2 tsp pepper
1 tsp garlic powder

1/4 cup cider vinegar
3/4 cup oil substitute

Combine all ingredients and mix well. Adjust tartness/sweetness if desired.

Oil Substitute - mix 1 cup of water with 1 Tbsp of cornstarch. Heat on the stove, stirring until thickened. Cool and use instead of oil in salad dressings. I tend to make 2 cups at once and put it in the fridge until needed.

Calories: (with sugar) 135cals (3g protein, 2g fat, 30g carbs, 2g fiber) ~8 cals per Tb

Calories: (with splenda) 90 cals (3g protein, 2g fat, 18g carbs, 2g fiber) ~ 6 cals per Tb