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    • Almost Good Season Italian Dressing Mix

      I love the flavor of Good Season's Italian Dressing, but alas, I'm not a fan of the price! Here is a simple copycat recipe that stores well and the flavors are so close, even the pickiest palate won't be able to tell!


      1 teaspoon carrot, grated and finely chopped
      1 teaspoon red bell pepper, finely minced
      3/4 teaspoon McCormick lemon pepper
      1/8 teaspoon dried 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 into a single packet, Makes 1 Mix

      If you want a complete dry mix, you can dehydrate the carrot and bell pepper by placing them on a baking sheet and putting them in the oven at 250F for about an hour. Make sure the pieces are completely dry (but not browned) before adding them to your mix. (Alternatively, if you happen to have a food dehydrator, you can use that instead!)





      To use
      Pour 1/4 cup of vinegar into a cruet or jar; Add 3 tablespoons of water, then 1 pkg of dressing mix. Shake well to combine. It's best if made at least an hour prior to using so the veggies have a chance to rehydrate.

      Seal and shake vigorously. Add 1/2 cup of Canola oil and shake until well blended.

      Comments 16 Comments
      1. Tashdan's Avatar
        Tashdan -
        Thank you so much for this recipe, I used my dehydrator to dry a bunch of peppers, carrots, onions and other vegetables from our small garden and now have 20 or so of these mixes made up. The flavor is Exact!! I don't know how you do it, but please dont stop. Thank you
      1. MichChef's Avatar
        MichChef -
        What does the pectin do in this?
      1. FreebieQueen's Avatar
        FreebieQueen -
        Quote Originally Posted by MichChef View Post
        What does the pectin do in this?
        Pectin acts as a thickener.
      1. geriannvaeth's Avatar
        geriannvaeth -
        I made the dressing and it is awesome!!!
      1. Delta's Avatar
        Delta -
        What type of vinegar do you use?
      1. Susan1's Avatar
        Susan1 -
        I will have to get busy dehydrating vegies so I can make this. Sounds delicious.
      1. msucura's Avatar
        msucura -
        I love this site! Great recipes Thank You
      1. BeckyStreet58's Avatar
        BeckyStreet58 -
        Quote Originally Posted by Delta View Post
        What type of vinegar do you use?
        Balsamic vinegar makes an AWESOME dressing. I made some Italian using balsamic and my family wont eat anything else on their salad but the homemade one. They eat it on bread, crackers everything!
      1. debbiecrocker's Avatar
        debbiecrocker -
        I wonder if there would be any way to use unflavored gelatin as the thickener instead of pectin? I have gelatin lounging around in my cupboard, but used all my pectin in my jellies. Any thoughts?
      1. debbiecrocker's Avatar
        debbiecrocker -
        UPDATE!!
        Hello fellow Thrift Warriors! This morning I experimented with the gelatin. Guess what? It worked! Here's what I did...

        Dissolve 1 1/2 tsp. unflavored Gelatin in 2 Tbs. Hot water. Stir until dissolved. Add to salad dressing with vinegar and water. Continue as directed. Refrigerate about an hour to blend.

        Notes: Next time I will try 1 tsp. of gelatin. This was a little too thick for my taste. Do add the gelatin while it's still warm and liquid. I left mine on the counter while measuring everything else and came back to a solid block of gelatin! (Microwaving for 15 seconds or so liquified it again.)
      1. Momo's Avatar
        Momo -
        My husband is raving about this dressing, and I love it too! I have lots of dehydrated vegetables that reconstitute easily in it, so it always tastes fresh and healthy. I'm using cider vinegar which we both prefer as it has so much more flavor, but one day soon I will also try balsamic. I am making up the dry mix in bulk now as it has become our daily salad dressing! Thank you so much for this wonderful addition to our table. I think I will definitely try the gelatin in lieu of the pectin as the pectin is rather pricey for this. Thank you for this; it is so much better than bottled dressing!
      1. Momo's Avatar
        Momo -
        Oh, I must add that it is excellent when made with Splenda instead of sugar, if it is to be used by a diabetic.
      1. caquilter2's Avatar
        caquilter2 -
        Oh my goodness!! Why haven't I found this site before?? I am thrilled with everything that I have found so far, and now to find a clone for an overpriced seasoning packet for Italian Dressing is awesome I use this in pot roast recipe and stuffed mushrooms. I love it Liss, keep up the great work !!
      1. Kathleen3's Avatar
        Kathleen3 -
        I was searching for a homemade good seasons recipe and came across this website and the recipe. Good Seasons is the only dressing my son likes and as others have noted it is quite expensive. Looking forward to trying the recipe and the website.
      1. Momo's Avatar
        Momo -
        Gelatin works well IF you use it all up at once, but if you let it sit in the refrigerator, it will form a ball of gelatin! I stopped using any thickener because pectin is fairly expensive. It adds no flavor, anyway. The next time I make some, I may add some Clear Jel, heat it briefly because the type I have must be heated to work, then refrigerate it.
      1. judie47's Avatar
        judie47 -
        You can go to ThriveLife, Honeyville, or Beprepared food storage sites to order
        cans of freeze dried veggies, fruits or most anything you may need. Anything for emergency
        purposes. I used my freeze dried carrots and red peppers for this recipe works great.


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