Almost Good Season Italian Dressing Mix

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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!

almost-good-season-italian-dressing-mix

A few notes, we’ve made this so many times over the years that we frequently substitute items within it. If you prefer a no sugar added dressing use plain unflavored gelatin in place of the pectin. Pectin can only thicken if it’s in the presence of sugar.

You’ll Need:
1 teaspoon carrot, grated and finely chopped
1 teaspoon red bell pepper, finely minced
1/2 teaspoon green bell pepper, finely minced, (optional) we add this strictly for color
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
1/8 teaspoon black pepper
2 teaspoons sugar
2 teaspoons dry pectin or 1 tsp plain unflavored gelatin
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 peppers 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 before adding them to your mix. Alternatively, if you happen to have a food dehydrator, you can use that instead, which will ensure that they don’t accidentally brown.

almost-good-season-italian-dressing-mix

If using the dry mix, It’s best if made at least an hour prior to using so the veggies have a chance to rehydrate.

To use
Pour 1/4 cup of vinegar into a cruet or jar; Add 3 tablespoons of water, then 1 pkg of dressing mix. Cover the cruet, Shake vigorously until well blended.

Add 1/2 cup of Canola oil; cover and shake again until well blended.

To prepare this will even less oil, pour 1/4 c. of vinegar into a cruet or jar, add 1/4 c. water and dressing mix, seal and shake vigorously. Add 1/4 c. of oil (use what you like, Canola, Safflower or olive oil are good choices). Seal and shake vigorously again until the ingredients are well blended.

almost-good-season-italian-dressing-mix

Much like it’s store-bought counterpart, this should be stored in the refrigerator for up to a month once it’s been mixed.

Zesty Version

1 teaspoon dried carrot, grated and finely chopped
1 teaspoon dried red bell pepper, finely minced
1/2 teaspoon dried green bell pepper, finely minced, (optional) we add this strictly for color
1 1/2 teaspoon McCormick lemon pepper
1/4 teaspoon dried parsley flakes
1 1/2 teaspoon salt
1/2 teaspoon garlic powder
1/4 teaspoon onion powder
1/4 teaspoon black pepper
1/8 teaspoon (aka a dash) ground oregano
2 teaspoons sugar
2 teaspoons dry pectin or 1 tsp plain unflavored gelatin

Combine all of the ingredients together in a small baggie and store until needed, (makes 1 package).

To Prepare:
Pour 1/4 cup of vinegar into a cruet or jar; Add 3 tablespoons of water, then 1 pkg of dressing mix. Cover the cruet, Shake vigorously until well blended.

almost-good-season-italian-dressing-mix

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Add 1/2 cup of Canola oil; cover and shake again until well blended.

To prepare this will even less oil, pour 1/4 c. of vinegar into a cruet or jar, add 1/4 c. water and dressing mix, seal and shake vigorously. Add 1/4 c. of oil (use what you like, Canola, Safflower or olive oil are good choices); seal and shake vigorously again until the ingredients are well blended.

THIS POST MAY CONTAIN AFFILIATE LINKS. FULL DISCLOSURE HERE
About Liss 3994 Articles
Melissa Burnell, known to her friends and fans as "Liss," grew up in Southern Maine, now residing in sunny South Carolina. As a busy Wife, Mother of two sons, an avid photographer, and self-employed entrepreneur, Liss understands the value of both time and money.

22 Comments

  1. 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 :party1:

    • 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!

  2. 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?

    • 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.

  3. 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.) 🙂

  4. 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!

  5. 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:hand-icon: i use this in pot roast recipe and stuffed mushrooms. i love it liss, keep up the great work!!

  6. 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.

  7. 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.

  8. Subway, years ago, they would use it as a marinade and cook the chicken in that marinade. That’s all the guy would tell us. But it does make tasty baked chicken.

    Also, after you prepare your dressing, add it to your BBQ sauce.

  9. What size baggie did you use? I want to purchase some, but don’t want to get it too small….or too big.

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