Dijon-Herb Dressing

1. 1

   In a small bowl whisk together the mustard, vinegar, oil, basil and parsley.

2. 2

   In a separate bowl mix the powdered milk and water; it will not be the consistency of milk, instead creamier and thicker like half-n-half.

3. 3

   Combine milk with the dressing and whisk until fully incorporated.

4. 4

   This will keep in the fridge for 2 or 3 days; if you are using dried herbs its tastes better if you let the dressing sit in the ice box an hour or so before serving.

* Per serving · 4 servings · Values may vary.

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