Dutch Valley Food Distributors

Commitment To Excellence Since 1978

Bulk Foods Inc. Italian Dressing Mix,  No MSG 5lb

Bulk Foods Inc. Italian Dressing Mix, No MSG 5lb

277094

Italian Dressing is made with the flavorful spices of oregano, garlic, crushed red pepper and parsley. This dressing is a favorite on fresh salad greens, vegetables and even as a marinade for your favorite fresh meat. This mix can be made the traditional way or can be modified to create a creamy Italian dressing. Each case consists of five pounds.

54046

United States

Ing: Maltodextrin, dextrose, garlic, food starch-modified, carrots, flake salt (with yellow prussiate of soda), bell peppers, onions, citric acid, natural lemon flavor, black pepper, oregano, crushed red pepper, parsley.



**Packaged in a facility that also processes products containing: peanuts, tree nuts, soybeans, milk, egg, fish, crustaceans shellfish and wheat ingredients.
Product information/materials may change.
Refer to the package or call for updates.

Last Changed: 6/5/2009

NUTRITION FACTS
Serving Size  2 tbsp. (prepared) (24g)
Servings per Container  Varied
Amount per Serving
Calories  70 Calories from Fat  60
% Daily Value*
Total Fat  6g 10 %
Saturated Fat  1g 5 %
Trans Fat  0g  
Cholesterol  0mg 0 %
Sodium  130mg 5 %
Total Carbohydrate  5g 2 %
Fiber  0g 0 %
Sugars  1g  
Protein  0g  
Vitamin A  0% Vitamin C  6%
Calcium  0% Iron  0%

Last Changed: 6/5/2009

Italian Dressing Mix - No MSG

3/4 cup Water 1/2 cup Vinegar(red wine, apple cider or Wht) 3/4 cup Italian Dressing Mix 3/4 cup Vegetable Oil-soybean,canola or olive
-Blend water, vinegar and dressing mix together well with a wire whisk. Add the oil & blend well again until the oil is completely absorbed. Refrigerate 1 hour.

Creamy Italian Dressing
1/2 cup water 1/2 cup Vinegar (your favorite) 3/4 cup Italian Dressing Mix 1 cup Mayonnaise Blend water, vinegar and dressing mix together well with a wire whisk. Add the mayonnaise and blend well again until it is completely absorbed. Refrigerate 1 hour.
Product information/materials may change.
Refer to the package or call for updates.

Last Changed: 5/18/2009