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Good Season's Italian Dressing Clone

Source of Recipe

Internet Recipe


Recipe Introduction

Level 1 ~ Pro/Fat I don't have the source of this recipe. If anyone knows it, please feel free to email me so I can include it. I've made a lot of Italian Dressing recipes and this one is by far our favorite. I make this by the quart!

List of Ingredients

The ingredients in (..) are for making a large batch to keep on hand. The ingredients not in (..) are for a single batch.

If you happen to have a Good Season's cruet, with the marks on the side for water, oil and vinegar - this corresponds to those as well.

1/4 cup vinegar (I use 2T balsamic and 2T apple cider or red wine vinegar)
3 T water
1/2 cup oil (I use extra light olive oil)
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* We use the "Less Oil" recipe as we prefer its taste:

2 tablespoons balsamic vinegar
2 tablespoons red wine vinegar
6 tablespoons water
5 tablespoons (extra light olive) oil
2 tablespoons mix
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(6 T) 1 tablespoon Mrs. Dash
(6 T) 1 tablespoon Lawry's Garlic Salt
(1 1/2 t) 1/4 teaspoon dried parsley flakes
(1 1/2 t) 1/4 teaspoon garlic powder
(3/4 t) 1/8 teaspoon onion powder
(3/4 t) 1/8 teaspoon oregano
(1 1/2 t) 1/4 teaspoon basil
(1 1/2 t) 1/4 teaspoon paprika
(1 1/2 t) 1/4 teaspoon celery seeds
(9 t) 1 1/2 teaspoons sugar
(3/4 t) 1/8 teaspoon pepper



Recipe

Combine well the ingredients below the line (dry) in a ziploc bag. You can multiply the quantities to produce any amount you wish and store the dry portion in the cupboard until needed.

To mix up a batch, mix the water, oil, and vinegar in a Good Season's cruet or a blender. If using a blender, you can also add a few fresh cloves of garlic to taste. Add 2 T of dry herb and salt mixture to each batch.

I make this one quart at a time. When I make this much, I put all the ingredients in a bowl and use my immersion blender and blend well. It does separate out in time, but mixes well again with just some shaking.