Italian Dressing Mix
This Italian salad dressing recipe shows you how to make a dry dressing mix that replaces store-bought! It makes a great gift for co-workers and friends.
This Italian salad dressing recipe shows you how to make a dry dressing mix that replaces store-bought! It makes a great gift for co-workers and friends.
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!Read More
I had problems with this recipe, but I was able to make it work for me. First, it is too salty. Use garlic powder instead of garlic salt and cut the salt way back (1 tsp. or less). Second, I had problems with both the dry and liquid ingredients separating. It's hard to combine the flakes with the granules. The liquid ingredients wouldn't stay mixed together, so I used an emulsifier that I read about a couple of months ago in Cooks Illustrated. I came up with this combination: 1 Tbsp. vinegar, 1/2 tsp. each dijon and mayo (the emulsifiers), 1 tsp. flakes from the mix, 1/2 tsp. granules from the mix, slowly drizzle in 3 Tbsp. olive oil while whisking. This worked brilliantly and the dressing stayed uniform!Read More
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!
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.
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.
I had problems with this recipe, but I was able to make it work for me. First, it is too salty. Use garlic powder instead of garlic salt and cut the salt way back (1 tsp. or less). Second, I had problems with both the dry and liquid ingredients separating. It's hard to combine the flakes with the granules. The liquid ingredients wouldn't stay mixed together, so I used an emulsifier that I read about a couple of months ago in Cooks Illustrated. I came up with this combination: 1 Tbsp. vinegar, 1/2 tsp. each dijon and mayo (the emulsifiers), 1 tsp. flakes from the mix, 1/2 tsp. granules from the mix, slowly drizzle in 3 Tbsp. olive oil while whisking. This worked brilliantly and the dressing stayed uniform!
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!
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.
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!
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.
Great recipe! Very similar to "Good Seasons" and works great in a pinch! I cut the recipe in half to give it a try and am glad I did. I used garlic powder instead of garlic salt and cut the salt down to 1 tsp. vs. 1 Tbsp. When mixing the dressing I used a good quality balsamic and olive oil vs. canola and added a pinch of crushed red pepper flakes and some grated Parmesan cheese. Overall, very good over mixed greens and I'm sure this would work great on pasta salad.
I needed Italian Dressing for another recipe and did not want to buy anything with unhealthy additives or preservatives. I am so glad that I found this recipe! After reading some of the reviews, I decided to substitute celery seed for the celery salt and cut the regular salt to 1 tsp. Next time I would eliminate the salt entirely, it was a little too salty. I added in about 1/2 tsp red pepper flakes and after tasting it, decided that it needed a little extra sugar as well. I used white vinegar this time, with olive oil (since canola oil is genetically modified and we try not to eat GMOs) but next time I would use balsamic vinegar or red wine vinegar. I also had to leave out the dried parsley since I didn't have any in my pantry. All in all, I think this is a great recipe and very flexible for future use. Thank you!
I omitted as much of the salt as possible - used garlic powder rather than salt. I had only celery salt, so I used that. One thing I added was a shake or two of dried mustard. It works as an emulsifier so that the oil and vinegars stay blended. I mixed those together well, then used olive oil, red wine vinegar, and a few shakes of balsamic. I tossed a portion of that into a head of romaine, about a 1/4 cup each of pepperoni and mozzarella cheese, and a chopped tomato. We absolutely loved it - tasted like it was from a restaurant. Thanks!
This dressing is on point! I DID use the amount of salt called for in the recipe because I did NOT use garlic salt or celery salt but instead garlic powder and celery seed. I can easily see omitting the 2 tbsp of salt if using the other ingredients as called for. My husband isn't a big salad lover but he really liked this dressing. I'm not much of an italian dressing fan at all and even I liked this. I will definitely be using this simple recipe again instead of something out of a bottle.
Good. I am tired of paying the price for the dressing mix at the store!! I used garlic powder, dried onion, celery seed 1 1/2 Tbl. salt and rest of ingredients as stated then pulsed it all in my coffee grinder (which I use only for seasonings).
Very good seasoning recipe that can be adapted according to what you have on hand. I used garlic poweder for the garlic salt, italian seasoning for the oregano, poultry seasoning for the thyme, splenda for the sugar, and omitted celery salt because I didn't have any. Also cut down the salt to 1 T. and the oil to 1/2 cup. I used a mortar and pestle to blend the spices together. Great dressing for pasta salad and as a dry seasoning for grilled chicken breasts.
Good basic mix, but try using only 1/2 teaspoon salt and instead of celery salt use celery seed. This should help those who thought it was way too salty.
I like it also with balsmic vinger.
Very good! It lacks the preservaties found in some mixes. However, to reduce the sodium content, I used 1/2 tablespoon garlic powder instead. This reduced the sodium content to 425mg sodium, rather than the 1236mg sodium that AllRecipes had estimated.
This is a great base recipe. I did make a few adjustments: I used garlic powder and celery seed instead of garlic/celery salt; cut the salt back to about 1.5 tablespoons; used 1.5 tablespoons oregano powder and 1 tablespoon of dried Italian herb mix instead of the thyme, basil, and parsley separately. When I made the dressing, I added the juice of 1/2 lemon and about 2 tablespoons of Dijon mustard along with the vinegar and oil, and omitted the water. I let it sit overnight before serving over salad and it was delicious. I am eager to try it with chicken. Will definitely be using this as my go-to salad dressing...no more store bought for me!
I had to start making all my own dressings because I have a sensitivity to soy and most commercial dressings their first ingredient is soybean oil. Anyway this is a great mix and when making the dressing I used 1/4c. of red wine vinegar and 2/3 c. of olive oil, instead of white vinegar and canola. Just personal preference; I used this dressing to make Greek Garbanzo Bean Salad (off this site). It was awesome; thanks Debbie for sharing your recipe!
Good for a marinade put I wasn't Particularly impresed with it on salad.
EXcellent dressing. I use white balsamic vinegar and extra vigin olive oil. Cut salt in half or omit completely. DO NOT add water.
This ROCKS! I actually made and used it as a dry seasoning on a beef roast, which turned out great. Yesterday I decided to use it as a dressing on a cucumber, tomato & onion salad and the entire family enjoyed it. Thanks for the great recipe Debby!
I am rating the ORIGINAL recipe only 2 stars.. This recipe as it is, contained way too much salt for everyone who has eaten what I made.. Cut the salt down to 1 tsp, or eliminate it completely. Try mixing 1 T. with 1/2 cup sour cream, 1/2 cup mayonnaise, 1 cup shredded cheese (I use Asiago and Mozzerella). Mix well, spread a generous amount on 1/2 in slices of the small loaves of French bread. Place 6 inches under broiler for 3-5 minutes till cheese melts and bread is lightly browned. Watch closely!! Delish!! Great appetizers..
I loved this dressing mix. I was tired of buying the pre-made mixes from the grocery store and this was perfect. I omitted the celery salt (because I didn't have any) and it was still great. I also used Olive Oil and Apple Cider Vinegar instead of the canola oil and white vinegar that was asked for. I also loved that I used only one serving and made a full pasta salad with it. Perfect!
Ack! I just made this for Christmas Eve dinner, and it was the saltiest dressing in history! Thankfully everyone cracked up. It was so salty that it was funny. Believe it or not, I actually cut the salt back by a tablespoon. Oh well. The flavor of the spices was great, but that's where the compliments end.
This is the best dressing mix. I was in a pinch and could not run to the store for a bottle of italian dressing. Luckily I had all ingredients on hand. We do not use salt at all, so the salt was eliminated and also used garlic and onion powder, not salt. It was so fresh and delicious. Nothing like bottled dressing. I used it for a pasta salad, added chopped sun-dried tomatoes, salad supreme and a huge clove of elephant garlic. Took it to a gathering and it was devoured. Thank you for this wonder recipe.
I haven't made this into a dressing yet but I use this when I am out of the store-bought dry Italian dressing packages and it works great. I have used this on roast, jerky and potatoes. We like it and can't tell the difference that I made it on my own. I don't use Italian dressing over salads often so I'm still debating if I will make this into a salad "dressing" or not. Thanks Debbie.
This recipe is GREAT! I took others advice and eliminated all but a pinch of salt, and I also added about a tablespoon of parmesan cheese when I mixed up the actual dressing. It turned out delicious! To quote Guy Fieri "You could put it on a flip flop and it would be fabulous!". Thanks so much, this one's a keeper!
This has to be good when hubby says good dressing!.. He's not that wild about salad!.. I didn't have the salt blends either but I figured it out; I cut the salt back a little... I'll be making this one again, thanks!
I just ate the best hoagie I've had since moving away from Pennsylvania, thanks to Debby's recipe. The dressing is terrific. Babalu
My hard to please husband loves this! (Me too!) Per some of the other reviews, I used the combo of red wine vinegar and olive oil the first time I mixed this up. Yesterday, I followed it as written with the white vinegar and canola oil. It was out of this world. Debby, thank you SO much for submitting this. This is a keeper!
Very good, but I think the salt is a bit much. When I make the dry seasoning, I actually remove the salt completely and just add 1/2 teaspoon or so of garlic powder. When I mix the dressing with oil and vinegar, then I add the salt to taste. I also cut the sugar in half.
This is a really neat recipe. We loved it. I might add less salt next time (by half) and add some chopped fresh garlic but other than that, tastes better then the real thing! I wont by the bottled stuff again and I can imagine this would make great gifts! Thanks!!
I made this recipe to go with a recipe needing Italian dressing mix. The seasoning was very easy and quick to make. I used fresh parsley in place of dried because I was all out of the dried and didn't have the option to refill my stock. So becase of using fresh, I just placed all the ingredients and stored in the frig, made really nice that after I had the batch in the frig a week later ;-) As for the spice mix...great. I havent yet made a dressing with it.
I followed the recipe to exactly and it was so salty. I wish I would have read that others left the salt out first.
I just made this mix and my husband loved it. I am not going to buy salad dressings anymore because you don't know what is in them. I didn't use garlic salt but just garlic powder because my husband has high blood pressure. I only used 1 tbs of salt. I used 1/3 cup of olive oil and 1/3 cup of canola oil, I used the white vinegar but also added about 1/4 cup of basalmic vinegar. It is really good and will have this be my go to italian salad dressing!
I also omitted the amount of salt and used sea salt to taste. I used garlic powder, white wine vinegar(3tbs),1/3C extra virgin olive oil and 1/3C peanut oil. Almost forgot, no celery salt. Let it sit overnight in the fridge and its even better.
Very tasty Italian. Very similar to my fav restaurant dssg that I used to pay $2.50 per bottle. Now I don't have to! I did take the advice of other reviewers...used garlic powder instead of garlic salt, cut the regular salt by have to 1 Tbsp and I also added a few drops of tabasco and a pinch of red pepper flakes. I also used Splenda instead of sugar. It was good when I first made it, but when I had it later that night after it had sat for awhile, WOW! Great flavors.
I made this a few days ago, because I wanted party wings. Party wings are buffalo wings, but with a packet of good seasons zesty italian thrown into the buffalo sauce. It's really different, they're hot wings, but also spicy wings. So, party wings! At my local market, good seasons is $2.29 a packet. UNREAL. So I made this mix. I did two things with it. First thing I did was make a salad dressing. I used balsamic vinegar, and canola oil. FANTASTIC! The next thing I did was take 3/4 C of my hot sauce, and add 2 T of my mix. Put that in a container w/a lid, shook it up, and put it in the fridge. Two days later, BEST freaking party wings EVAH. (Add a T butter before you toss your fried wings in this sauce). Best thing is I STILL have so much mix. I'm thinking I may take a Tbs to toss w/breadcrumbs and parm or w/cornflake crumbs to make moist baked chicken. I can use it for a totally different dressing w red wine vinegar, or w/ cider vinegar. This mix would also be great sprinkled as a seasoning on garlic bread. Thanks for the recipe.
Love this mix but use less salt! I used garlic powder (instead of garlic salt) and celery seed (instead of celery salt) since that's all I had. I also only used 1 Tbsp of salt instead of 2 and I think it turned out great. If I had garlic salt and celery salt I probably wouldn't add any salt on top of that.
I did not feel this was too salty but I do think it had too much thyme, basil, oregano or all. I also agree that it needs more sugar. I will alter this one or keep looking.
This is outstanding if you use red wine vinegar instead of white and add 2 teaspoons of honey when reconstituting.
Good once the salt was cut back to 1tsp. The recipe only calls for 8.5 tbsp of incredients so I can't see how you would get 16 servings out of this. Which is fine but it throws the nutritional value way off. I don't think anyone would used just a 1/2 tbsp of dressing on a salad.
This recipe is sooooooooooo salty...I am going to omit salt. Otherwise I think there is hope for this recipe. Thanks.......update:I tried without 2 T salt and omitted all but garlic salt. Ruined a delicious Italian Black Olive and Tuna dish. Afraid to try again
Super on an Italian hoagie!
Delicious but TOO MUCH SALT!! Instead of garlic salt I used garlic powder. Instead of celery salt I used celery seed, and I eliminated the 2 TBSP of salt. Also used olive oil which tasted hearty.
This recipe is so salty it is inedible as written. The recipe is absolutely delicious when the salt is cut in half and garlic powder is used instead of garlic salt. Fellow reviewers, please rate recipes as written, before making major modifications.
This recipe has too much salt for my taste.
This was very easy and quick to put together. I'm glad I found it cause I needed Italian Dressing for another recipe. I did sub EVOO for the Canola Oil since I didn't have that. I also cut the salt in half. I like salt but even so, 1 T was a bit too much. Next time I'll leave it out altogether.
This is the ONLY italian dressing mix I use. I don't buy it at the store. I just make this mix, put it in a jar, and use it in anything that calls for it!
I have used the mix-only in a recipe, & recently twice made up some dressing. The mix only for the recipe worked well. First run of the dressing I made as suggested here & it was too much oil. The second time I followed the Good Seasons packet (1/2 c oil, 1/3 c vinegar & 3 Tbsp water & the packet is ~2 Tbsp). It was much better just cutting the oil that little bit. No it doesn't taste like Good Seasons, but does it have to? I used olive oil on the 2nd run, & I'd like to try balsamic vinegar. It's definitely handy having these homemade mixes around. I know exactly what's in it & I can use only what I need. My one complaint is the salt. I'm a saltaholic so that seems sad to say. I made some using the salt blends but with only 1 teaspoon of salt & that was fine, but it's a drastic cut. I also tried tasting the mix side by side w/Good Seasons & it tasted like there was less garlic & more salt. (It seems wrong when the homemade is saltier than the packaged.) So simply replacing the garlic salt w/garlic powder (w/the 1 tsp salt) might be perfect. GrandmaRossi, no. First, the calories are for the mix - the recipe is a mix, not a dressing. And even if we include the oil, a tbsp of the dressing would not be "at least" 123. If the oil is about 2/3 of the total, then *2/3* of that tablespoon of dressing is oil & hence ~80 calories. (That's not considering the sugar but per tbsp of dressing would not be much.)
This was not good at all, I may have done somthing wrong seeing all the rave reviews but I followed the recipe, and this just did not work for me. I will keep looking for a good Italian Dressing, this wasn't even close
If you don't like it when the dressing separates I have a solution for the problem. Use a stick blender and emulsify the mixture. It looks like creamy Italian but the only difference is the air beaten into the dressing.
Wow!!! This is the best homemade Italian Salad Dressing recipe I have ever come across. It really tasted like real Italian dressing. It was a big hit with my family. I will definitely have this in my cupboard at all times.
This was wonderful! I used garlic powder instead of garlic salt, and added only 1 Tbl. regular salt instead of 2 Tbl. I thought those adjustments were perfect. This is much better if it sits overnight before using. Thanks for the recipe!
Clearly the salt amount listed in the recipe is a typo. If you think before making it (lol) and drastically reduce the salt, this is actually quite good. You can always add more salt but you can never take it out, so start with a pinch and increase it to taste. If you do, I think you will be pleased.
Subbed garlic powder for garlic salt and cut the regular salt down to 1 Tbsp. Made it right in the cruet with 2 Tbsp of the mix to the regular amts of vinegar and canola.
Pretty good. Really simple. I agree about the salt. I made the first batch exact. Very salty. So I made a second batch with garlic powder and no salt. I put them both together. and....GREAT!!
This is a really good recipe! Very quick and easy. I used olive oil and it came out great. I tossed it over cold pasta, added tomatoes, black olives and parmaesan cheese and it was really good. Thank you for a great recipe that can be made at the spur of a moment!
My family loved it which is why I gave it a great rating. Maybe the oregano I used was a bit strong. Anyhow, will make nice homemade gifts for Christmas. Thanks!!
This recipe is great. I substituted half a clove of garlic for the powder and used olive oil. I also used rice vinegar. My family loved it and prefers it over the store bought! The added bonus is that you have everything you need right in your spice rake.
Way too much salt. I followed the directions to the letter. The result was not even salvageable.
Perfect base recipe for italian dressing. I added crushed red pepper and fresh minced garlic. Also used olive oil. Will definately be making this again
A good mix to have handy in my pantry. I also use it for baked chicken, mixing it with parmesan cheese and panko crumbs instead of using Shake and Bake.
This recipe is fabulous! I used about half the amount of salt it calls for, and found that to be plenty. Even my picky husband, who never eats any dressing other than Ranch on his salad, loves this Italian dressing. I can't wait for Christmas as I plan to make this in pretty glass bottles to give to everyone on my list!
Edit: I have used this time and time again. It is AWESOME! My husband loves it. I make it with balsamic vinegar and olive oil and it goes on absolutely everything. Thank you, thank you! First Impression: What a great mix! I used balsamic vinegar and olive oil and used this for a grilled chicken marinade -- it came out GREAT. Can't wait to use this on a salad.
This is great! I use garlic powder instead of garlic salt, celery seed instead of celery salt, and cut the salt down to 1 tbs. I needed some dry Italian Dressing Mix for a recipe I was making so I weighed it for that. It makes a little over an ounce.
I've made this a few times & am delighted with the result. I'll no longer buy Good Seasons Mix. I used my Good Seasons bottle- red wine vinegar, almost up to water line- little water to water line- THREE Tablespoons mix- oil to oil line. Just 2 Tbsp of mix (as called for) was to bland for me.
Excellent Italian dressing however I did make a few changes. Instead of garlic salt I used 1 1/2 tsp garlic powder and 1 tsp minced garlic (dry) and kosher salt instead of table salt. When mixing the dressing I used 2 T. balsalmic vinegar, 2 T. red wine vinegar, 1/3 cup olive oil and 1/3 cup water. To that I added 3 T. mix because we like a more zesty Italian dressing. It's wonderful and I will not be buying Good Seasons Mix again!
We loved this recipe! I used olive oil instead of canola and red wine vinegar instead of white. Also did not have garlic salt and just used garlic powder. Also cut the salt to 1 tablespoon based on other reviews.
I used this dry mix to make chicken nuggets... but removed the 2 tablespoon salt and added one teaspoon paprika, threw in 1 cup of wheat flour and coated 3 chunked up chicken breasts... then fried it up in about 3 tablespoons olive oil... OMG It was soooooooooo good!
Waaaaay too much salt! Should of read some reviews before making this.
Not bad. I used garlic powder instead of garlic salt and celery seed instead of celery salt. The white vinegar smells very zesty but it tastes fine. I might use a different vinegar next time and maybe olive oil instead of canola.
CUT THE SALT! Seriously, do not add salt, and sub garlic powder & celery seed.
I used olive oil instead of veggie oil and omitted the salt after reading the reviews (but next time plan to add the salt as it would allow for an entire extra batch of dressing). It is SOOOO yummy on my cucumber, tomato, onion salad. YUM YUM YUM :) I don't think it tastes "just like" the bottled, but that's a good thing! ;)...a great recipe if you don't want all those added chemicals! :)
Never used olive oil and vinegar as a dressing before so I didn't enjoy it. I was hoping for something that taste similar to Wishbone's italian dressing
Excellent taste and so convenient to be able to just mix it up whenever the need arises... I'm all out of the first batch, so it's time to stock up with another batch!
I halved this recipe, omitting salt and using Splenda for sugar and added it to 3/4 c. sugar-free tomato juice, 1/4 c. red wine vinegar and 2 t. Splenda (or to taste). This makes a great sugar-free, fat free salad french herb salad dressing.
I made this for a dinner party for my family and EVERYONE loved it! I gave the rest of the dry ingredient mix and directions to my mom because she plans on making it today! There was no dressing left and none of my store bought dressings were touched. Plus, this is really easy and I had all the spices on hand!
Very good. Even better when using red wine vinegar and extra virgin olive oil for the liquids. (I use garlic and onion powder, cuts down on salt intake). Yum! Will use this recipe again!
I use this recipe over and over again! Don't use old spices. I add a dash of xanthan gum to thicken slightly. Use garlic and onion powders instead of salt. A family favorite!
Fantastic! Since I used garlic salt and celery salt, I only added an additional 1 Tbsp salt figuring that I could always add more. I'm glad I didn't add 2 Tbsp, because the 1 was just the right amount. Also, I didn't have canola oil, so I used olive oil, which I had on hand. It was absolutely delicious and so easy! No more store bought Italian dressing for me!! Thank you for submitting this!
I love it! I used the recipe exactly and keep the herbs in a baggie on hand in my cupboard for when I need some Italian dressing for a recipe since I never use it on an actual salad (I like my balsamic). I put a sticker on the baggie saying how much oil, vinegar and herbs to use to whip up a batch whenever needed.
I love homemade mixes that can easily replace those sodium laden commercial products. I used garlic powder and celery seed instead of the salt blends, was out of basil and parsley so I just used a tablespoon of store-bought pizza spice, reduced salt to one tablespoon and added a quarter teaspoon chili flakes. When making the dressing I added a teaspoon of mustard, and used half cider vinegar, half balsamic vinegar. Turned out well, and will be using it in another recipe on AR.
Is it a typo on the salt? This was WAY too salty when used as a marinate for chicken (mixed with evoo and chicken broth). My husband wouldn't even eat it after one taste. And I cooked a whole chicken in it.
Perfect. I can't say how it tastes when making salad dressing but I used it in place of a packet for Slow Cooker Italian Beef for Sandwiches (AR) and it was great, I used the full amount the recipe made. I did use garlic powder instead of garlic salt and cut the salt down to 1 tsp. But that is for family health reasons. Thanks for the recipe!
I had to find a recipe for italian dressing to put in another recipe, when I didn't have any and that's where I ran across this recipe when I had all the ingredients to make it. I decided to have a salad using this dressing and it was wonderful. I will never buy store bought italian dressing anymore. This is all I use!
I love this recipe. I actually use it to make Italian beef. I coat the roast in the spice blend, drizzle with a little olive oil and add 1 cup beef stock to the crock pot and let it cook slowly until it falls apart.
I replaced the salt with season salt, and used different vinegars and oils. I am diabetic so I replaced the sugar with a sugar substitute and it was great! I have a new favorite.
This was delicious, BUT WAYYYYY too much salt! I only used 1 tablespoon as opposed to the 2 it calls for and it was not edible. I'm going to try again with no table salt and do 1/2 tablespoon of garlic salt and 1/2 garlic powder instead. I figure you can always add salt but you can't take it out! Great flavor otherwise though. Someone really needs to edit this recipe!
This recipe is absolutely great! Something,however, is missing - not quite like good seasonings. HELP ??? Wonderful!!!
Great mix of spices. Per the suggestions, I left out the salt. The salt from the garlic salt is plenty. I also added 1 tsp of sugar for better balance. Overall, great recipe. Thanks!
this is AWESOME!!! I was looking to make some homemade Italian salad dressing to go over my beautiful cheese tortellini pasta salad and this was perfect! I read the other reviews that suggested to cut down on the salt, so I did. I used olive oil, and I only used 1 TBS of sea salt and split the 2 TBS garlic salt wtih granulated garlic. I also added some crushed red pepper flakes, which added some zest and about 1/4 tsp of ground mustard to help the oil and vinegar mix emulsify. Came out nicely
This stuff is the best ever! i have never really liked Italian dressing, but i went on a diet and decided to try this stuff to see if i could make it cheaper to be on my diet. Man, this stuff tastes better than any other dressing i've ever had! ANd i use the dry mix on croutons i make at home for less than half the price of the store-bought kind.
Decent dressing. I used 1.5 tsps garlic powder instead of onion powder and only 1 tsp of salt. Not bad at all. I used it to marinade my chicken before breading. Easy to make and you get enough dry mix to make about 3.5 batches.
I cook at a large camp and this dressing is great! We have the spices on hand and mixed up so it can be made in a jiffy, nice and fresh. We often use red wine vinegar for a little twist.
This is a super recipe. It may seem like a lot of ingredients, but it takes minutes to prepare. I doubled up to make ~16oz and ran out of canola oil, so ~1/3 is olive oil. I substituted balsamic vinegar and eased up on the salt, only using about 1 tsp. I also added 1/4 tsp of Cayenne pepper for a little kick. It definitely gets better if it sits for a day or so, allowing the dry ingredients to soak and the flavors to blend.
Excellent recipe. I use garlic powder instead of garlic salt and sometimes increase the amount of basil. It's a good mix to alter according to taste. I also use olive oil and red wine vinegar when I make the dressing. This is a great mix to keep on hand. Thanks, Debby.
I don't think I'll buy Italian dressing ever again! Pretty darn good; and it's very quick & easy to make and cheap! Delicious!