This Italian dressing mix is a combination of eight pungent herbs. Keep in an airtight jar and mix a few tablespoons with olive oil and vinegar when ready to serve.
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! - 21 Aug 2006 (Review from Allrecipes US | Canada)
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. - 09 Apr 2007 (Review from Allrecipes US | Canada)
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! - 06 Mar 2003 (Review from Allrecipes US | Canada)