To make 1 cup of dressing: 1–2 tbsp. seasoning in 2 tbsp. water, let stand 5 minutes. Whisk in 1/3 cup red wine vinegar and 1/2 cup olive oil. Place any left over dressing in refrigerator.
Hand blended from thyme, Mediterranean oregano, basil, rosemary, sage, orange zest, lemon zest and fennel.
Salt free! 1.5 ounces in a reclosable bag.