Ingredients10 m servings 257 cals
- Whisk vegetable oil, vinegar, sugar, salt, parsley, garlic, basil, celery seed, marjoram, and black pepper together in a bowl.
Per Serving: 257 calories; 27.6 g fat; 3.3 g carbohydrates; 0.3 g protein; 0 mg cholesterol; 292 mg sodium. Full nutrition
ReviewsRead all reviews 9
I also used extra virgin olive oil instead of vegetable oil and I chose to use balsamic vinegar instead of plain vinegar. Because I am watching my sugar intake, I substituted one packet Truvia f...
This is a good, solid salad dressing! I did use olive oil rather than the vegetable oil, and my vinegar was white balsamic--a nice complement to the flavors of herbs. I used my garlic press ra...
Loved this-I made with apple cider vinegar and didn't have the marjoram so I just omitted it. Squirt of honey in place of white sugar. Turned out delicious!
So the Good Seasons Garlic & Herb dressing is my favorite! But is really hard to find around my area. I'm so glad I found this recipe as it tastes EXACTLY like it! I'm not a fan of celery seed s...
Subbed Red wine or Balsamic vinegar for white and doubled. Extra virgin olive oil. Spices: doubled, including salt. Sugar: unnecessary or halved. Garlic: pressed or powder. Ha...
Very tasty. I substituted oregano for the marjoram so it could be used for Greek salad. I also added a squeeze of lemon. Will make again. Nice combination of herbs, which could be be doubled for...
Outstanding flavour... I have been asked to make again for Thanksgiving dinner. (I substituted white balsamic for the white vinegar and honey in place of sugar)
I made this recipe as written twice. I may try cutting the the sugar in half and try a good balsamic next time. But raves from my dinner guests both times.