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Italian Dressing Mix
SUBMITTED BY:
Debby
PHOTO BY:
cookin'mama
"Great for gifts for co-workers and friends."
RECIPE RATING:
Read Reviews
(188)
Review/Rate This Recipe
PREP TIME
5 Min
READY IN
5 Min
Original recipe yield 0.5 cup dry mix
SERVINGS
(
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Servings
US
METRIC
INGREDIENTS (
Nutrition
)
1 tablespoon garlic salt
1 tablespoon onion powder
1 tablespoon white sugar
2 tablespoons dried oregano
1 teaspoon ground black pepper
1/4 teaspoon dried thyme
1 teaspoon dried basil
1 tablespoon dried parsley
1/4 teaspoon celery salt
2 tablespoons salt
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DIRECTIONS
In a small bowl, mix together the garlic salt, onion powder, sugar, oregano, pepper, thyme, basil, parsley, celery salt and regular salt. Store in a tightly sealed container.
To prepare dressing, whisk together 1/4 white vinegar, 2/3 cup canola oil, 2 tablespoons water and 2 tablespoons of the dry mix.
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REVIEWS
Reviewed on May 20, 2007 by
Sugar-Cookie
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Sugar-Cookie
May 20, 2007
This is a delicious and light-tasting Italian dressing! Per other reviewers, I eliminated the 2 tablespoons of salt and it was just right without it. I doubled this recipe to fill a 16 oz bottle. I used balsamic vinegar which makes this extra special. It seemed like the amount of oregano was excessive but really it is perfect once mixed and poured on the salad. This dressing mixes and tastes best when the ingredients are allowed to "marry" overnight in the refrigerator. Finally a wonderful salad dressing that tastes as good as any in an Italian restaurant - we loved it! Update - Since I doubled the recipe, I used 1 tablespoon garlic salt and one tablespoon garlic powder which really gives this dressing a smooth taste with less saltiness. After making this quite a few times, adding a bit more sugar will temper down the acidic taste. I've also been adventurous and added dried, minced onion bits. Yummy!
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111 users found this review helpful
This is a delicious and light-tasting Italian dressing! Per other reviewers, I eliminated the...
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Reviewed on Sep. 17, 2003 by
Navy_Mommy
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Navy_Mommy
Sep. 17, 2003
I make my own Italian dressings most of the time, but I use a ton of italian dressing mix when I cook and it gets very expensive. This recipe is great. I have used it for everything from marinading steaks to on popcorn. I think it is actually more flavorful that the packaged kind. I have not however tried to make it into dressing though. The the reviewers that complained about the lack of zestyness I would suggest adding a couple of shakes of red pepper flakes to your dressing. This should increase the zing. Hot sauce also works, but you tend to be able to taste it more the the pepper. I also decreased the salt by half. I just worried that 2 T was too much. I was right, the saltiness was perfect for us. I won't be buying any more packaged italian dressing mix from now on. Thank you Debby!
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48 users found this review helpful
I make my own Italian dressings most of the time, but I use a ton of italian dressing mix when...
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Reviewed on Apr. 9, 2007 by MEleanor
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MEleanor
Apr. 9, 2007
To replicate the Zesty Good Seasons mix, add 1 tablespoon dried red and green bell pepper mix (found with the dried spices) plus 1 teaspoon dried red pepper flakes. Also, I suggest omitting the 2 tablespoons salt. You may want to add 1 tablespoon lemon pepper (not lemon pepper salt!) to increase the "zest." Experiment with balsamic vinegar, fruit juices (orange juice is great with red wine vinegar) and flavored oils. Side notes: Blend the vinegar and 2 tablespoons mix and let sit for at least 5 minutes before proceeding with the recipe. This helps dissolve the individual spices and herbs. The water is unnecessary. You only need that with the Good Seasons mix, for goodness knows what chemical reaction to occur. This dressing will not stay emulsified (mixed) when stored in the refrigerator. Just shake it up well before use.
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36 users found this review helpful
To replicate the Zesty Good Seasons mix, add 1 tablespoon dried red and green bell pepper mix...
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Reviewed on Oct. 27, 2003 by
NITROJEN
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NITROJEN
Oct. 27, 2003
I'll make it again, but cut waaaay back on the salt next time. I mixed it in an old "Good Seasons" bottle--you know the kind with the little lines on the side for oil, water and vinegar? I noticed the lines measured up perfectly with the measurements given as long as I add the dressing mix first and then the vinegar, the water and oil (in that order). That makes it easier for those of you who have those bottles: no measuring! Anyway, it was too salty for us even though I used celery seed instead of celery salt. Maybe cut the salt in half, too? Just personal taste, otherwise great.
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27 users found this review helpful
I'll make it again, but cut waaaay back on the salt next time. I mixed it in an old "Good...
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Reviewed on Apr. 26, 2004 by ROSLYNNY
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ROSLYNNY
Apr. 26, 2004
I loved this recipe. When spooning out the seasoning mix, I felt that I couldn't get an even amount of the granulated seasoning and flaky seasoning. The next time I make this, I will separate items like sugar, salt, onion powder, pepper, celery salt from items like basil, oregano, parsley, thyme and spoon 1T of each (granulated and flaky). The great thing about this recipe is it is a versatile Italian season mix. I spooned out this mix into a cold pasta salad, and I spooned some into a homemade pasta sauce. You don't have to use this just for salad dressing. Try it. Experiment with it.
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25 users found this review helpful
I loved this recipe. When spooning out the seasoning mix, I felt that I couldn't get an even...
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Reviewed on Apr. 14, 2005 by Katherine
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Katherine
Apr. 14, 2005
This is a very good dressing mix. I agree with many other reviewers, though.... I use less salt and either all garlic powder or a mix of galic salt and garlic powder. Like Stephanie, I also prepare this in a Good Season's cruet. I use the lines on the bottle (vinegar, water, oil) and 2 heaping tablespoons of this mix.
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18 users found this review helpful
This is a very good dressing mix. I agree with many other reviewers, though.... I use less...
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Reviewed on May 23, 2004 by
POOHLAH
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POOHLAH
May 23, 2004
This was awesome! I used extra virgin olive oil in place of canola oil and used only 1 tablespoon of kosher salt. Excellent. This will be my 'staple' Italian dressing from now on!
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16 users found this review helpful
This was awesome! I used extra virgin olive oil in place of canola oil and used only 1...
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Reviewed on Jun. 23, 2005 by CURLYG
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CURLYG
Jun. 23, 2005
Terrific flavor, I subsitute red vinegar, minimize salt & add parmesan cheese. We use as our Special House Dressing at our sub shop & everyone loves it. One problem, when making 1 gallon jars, the vinegar & oil separate so much (even after blending), we can't pour evenly into smaller shakers. Any suggestions are greatly appreciated! Thanks!
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14 users found this review helpful
Terrific flavor, I subsitute red vinegar, minimize salt & add parmesan cheese. We use as our...
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Reviewed on Nov. 6, 2005 by
Breeze
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Breeze
Nov. 6, 2005
Wow! A great tasting mix where I can control the sodium! This is going to make great gifts this Christmas! Like others, I subbed garlic powder for garlic salt and celery seed for celery salt. I did use the regular salt. I am so happy to find this recipe! Thank you.
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13 users found this review helpful
Wow! A great tasting mix where I can control the sodium! This is going to make great gifts...
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Reviewed on Jul. 1, 2004 by JLOVETT
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JLOVETT
Jul. 1, 2004
I like it also with balsmic vinger.
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12 users found this review helpful
I like it also with balsmic vinger.
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