I have (for many years) preferred Good Seasons Italian salad dressing mix to regular bottled dressings. I found this copycat recipe (and it’s been so long that I honestly don’t remember where!) which allows me to control how much salt goes into the dressing, and I think it tastes almost exactly like the real thing.
- 1 teaspoon dried carrot (finely chopped)
- 1 teaspoon dried red bell pepper (finely chopped)
- 3/4 teaspoon lemon pepper
- 1/8 teaspoon parsley flakes
- 1 teaspoon salt
- 1/4 teaspoon garlic powder
- 1/8 teaspoon onion powder
- 2 teaspoons sugar
- 1/8 teaspoon black pepper
- 2 teaspoons dry pectin
- pinch ground oregano
- Combine all ingredients into a single packet, makes one mix.
- To use, pour 1/4 cup vinegar into a cruet; add three tablespoons water, then 1 package of mix.
- Add 1/2 cup oil and shake until well blended.
- I still have several Good Seasons bottles that are marked with the lines for vinegar, water, and oil, you make it exactly the same way as the real thing.
- I’ve found that the easiest way to get the dried carrots and peppers “finely chopped” is to dump whole-sized pieces into the mix, and then use a coffee/spice grinder to grind everything into that perfectly fine powder that goes right up your nose (again…just like the real thing :)).
- I don’t use a full teaspoon of salt, I’d estimate that I use somewhere between 1/2 and 3/4 teaspoon. You can adjust to your liking.