2 T. parsley flakes
2 T. minced dry onion
1/4 tsp. dry basil
1/4 tsp. dry oregano
1/4 tsp. rosemary
1/4 tsp. savory
1/8 tsp. garlic powder
Combine all of the ingredients in a bowl and evenly distribute. Put in a foil packet or a small jar.
Label and store in a cool, dry place. Use within 6 months. TO USE: Combine 1 c. of buttermilk and the salad
dressing mix in a quart jar. Let stand for 5 minutes. Add 1 c. of mayonnaise. Screw the lid on the jar tightly
and shake vigorously until well blended. Season to taste with salt and pepper. Chill. Makes about 2 cups.
(This is a even better when made ahead so that the flavors can blend.)