- Prep: 15 min
- Cook Time: –
- Total: 15 min
- Serving: 16
This dressing can be stored for up to six weeks.
- 1 tablespoon fennel seeds, curshed
- 1 tablespoon dry mustard
- 1 1/2 teaspoon black pepper
- 1/4 cup parsley flakes
- 2 tablespoons oregano
- 2 tablespoons basil
- 2 tablespoons marjoram, crumbled
- Place all ingredients into a 1 pint jar.
- Cover tightly and shake well to mix.
- Store in a cool, dark, dry place.