The reviewer gave this recipe 3 stars. This recipe averages a 4.52 star rating.
Reviewed: Feb. 17, 2009
Please eliminate the salt from this recipe. I failed to read the reviews before I made it, which is unlike me, but I had to throw this out because it was soooo salty. I could tell the flavor was really good though and I will make it again without the salt.
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Photo by Allrecipes

Cooking Level: Intermediate

Home Town: Toledo, Ohio, USA
Living In: Cincinnati, Ohio, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.52 star rating.
Reviewed: Feb. 14, 2009
I use this recipe over and over again! Don't use old spices. I add a dash of xanthan gum to thicken slightly. Use garlic and onion powders instead of salt. A family favorite!
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The reviewer gave this recipe 4 stars. This recipe averages a 4.52 star rating.
Reviewed: Feb. 14, 2009
Very good, but cut down that salt big time. Also, I prefer a higher proportion of vinegar to oil. Otherwise I really like this mix. The longer the dressing sits the better it is. I'll be using this dressing often with my tweaks, and yes would be a great seasoning for other than dressing.
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Cooking Level: Intermediate

Living In: Milwaukee, Wisconsin, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.52 star rating.
Reviewed: Feb. 13, 2009
Do yourself, and anyone you love a favor and MAKE THIS. It is by far the best I've ever had. I will never buy store bought junk again. This is the real deal. The only modification i could see in the future is to make is spicier for marinades with red pepper flakes or something. But until I can bring myself to deviate from this spectacular original, I will enjoy it as is.
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Cooking Level: Intermediate

Home Town: Tampa, Florida, USA
Living In: Brooklyn, New York, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.52 star rating.
Reviewed: Jan. 31, 2009
I took the advice of others and eliminated the salt..
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Cooking Level: Intermediate

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The reviewer gave this recipe 4 stars. This recipe averages a 4.52 star rating.
Reviewed: Jan. 28, 2009
Very good recipe using things I already had in the house. I used garlic powder instead of garlic salt and cut way back on the regular salt too. I used celery seed because that's what I had on hand. Next time, I may put less oregano because that flavor tended to overpower the rest. I've used it to make dressing (in a Good Seasons cruet - about 2 TBSP plus oil and vinegar as indicated on the bottle) and for other cooking. Worked great every time! Thanks!
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Cooking Level: Intermediate

Home Town: Gaithersburg, Maryland, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.52 star rating.
Reviewed: Jan. 27, 2009
very good. i live over seas and I'm not able to find italian dressing so i was excited to find this!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.52 star rating.
Reviewed: Jan. 25, 2009
its good without the salt too. I use pressed garlic and a little chopped onion. Ommitting the celery salt and plain salt as well still leaves a fantastic dressing mix. Let it blend over night!
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Lee

Cooking Level: Beginning

Home Town: Milan, Michigan, USA
Living In: Riverside, California, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.52 star rating.
Reviewed: Jan. 24, 2009
This was really good. I took other reviewers advice and cut the salt down to 1 Tablespoon. For us, it needed just a little more zest, so next time we'll add a dash of red pepper. Thanks so much for the submission...this will be a mainstay in our pantry!
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Cooking Level: Intermediate

Living In: Norwell, Massachusetts, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.52 star rating.
Reviewed: Jan. 20, 2009
I agree that this recipe has too much salt. I will replace the garlic salt with garlic powder and half the amount. I will replace the celery salt with 1/2 the amount of celery seed - which is very flavorful and will eliminate the regular salt altogether. I live in the Middle East and cannot find Hidden Valley Italian seasoning mix here so I'm hoping this will be a good substitute.
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Cooking Level: Expert

Home Town: New Orleans, Louisiana, USA
Living In: Doha, Ad Dawhah, Qatar

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The reviewer gave this recipe 4 stars. This recipe averages a 4.52 star rating.
Reviewed: Jan. 18, 2009
Good recipe. We enjoyed it. Need to play with it a little to get it to come out right - the lack of stay power to the emulsification was a little frustrating.
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Cooking Level: Expert

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The reviewer gave this recipe 5 stars. This recipe averages a 4.52 star rating.
Reviewed: Jan. 18, 2009
This is a great e-z recipe that can be used for many things other than as a salad dressing. I used Splenda in place of the white sugar, added 1 tbsp garlic powder to the garlic salt, used 1 tsp. lemon-pepper (not salt) in place of black pepper and eliminated the 2 tbsp. salt. The taste was great - will never buy bottled italian salad dressing anymore.
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Cooking Level: Expert

Home Town: Chicago, Illinois, USA
Living In: Ontario, California, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.52 star rating.
Reviewed: Jan. 17, 2009
I thought it was great! I substituted the garlic salt for garlic powder. Turned out very good.
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The reviewer gave this recipe 2 stars. This recipe averages a 4.52 star rating.
Reviewed: Jan. 7, 2009
I am rating the ORIGINAL recipe only 2 stars.. This recipe as it is, contained way too much salt for everyone who has eaten what I made.. Cut the salt down to 1 tsp, or eliminate it completely. Try mixing 1 T. with 1/2 cup sour cream, 1/2 cup mayonnaise, 1 cup shredded cheese (I use Asiago and Mozzerella). Mix well, spread a generous amount on 1/2 in slices of the small loaves of French bread. Place 6 inches under broiler for 3-5 minutes till cheese melts and bread is lightly browned. Watch closely!! Delish!! Great appetizers..
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Cooking Level: Expert

Living In: Toledo, Ohio, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.52 star rating.
Reviewed: Jan. 6, 2009
I really enjoyed this. I thought the recipe asked for way too much oil though. I changed it a bit by using 1/3 cup extra virgin olive oil, 1/4 cup red wine vinegar (and because I like my dressing a little zingy-er, 1/4 cup of white vinegar. I also added a teaspoon of crushed red pepper to my mix just to give it a bit of a kick.
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Photo by Faythe

Cooking Level: Expert

Living In: Frisco, Texas, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.52 star rating.
Reviewed: Jan. 1, 2009
I made this to use in the Angel Chicken Pasta from this site. Worked out beautifully. Great recipe! UPDATED: I do not add that much salt. I should have clarified that I used garlic powder and celery salt and cut the salt down to a half tsp. You really don't need all that much.
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Photo by tat2whttrsh aka Lambchop's Mom

Cooking Level: Expert

Living In: Seattle, Washington, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.52 star rating.
Reviewed: Dec. 25, 2008
I run a camp food service ans go through alot of dressing. This was an easy recipe to make a large batch . Also this is great marinade for beef or chicken. It is a little zippy and is great on the grilled meat.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.52 star rating.
Reviewed: Dec. 21, 2008
I love to make my own seasoning mixes because they don't have the MSG that is packed in all the mixes you buy at the store.
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Dee

Cooking Level: Intermediate

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The reviewer gave this recipe 1 stars. This recipe averages a 4.52 star rating.
Reviewed: Dec. 14, 2008
Didn't like this at all. :-(
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.52 star rating.
Reviewed: Dec. 14, 2008
Good in a salad, or to marinate meat with before cooking. Did not have celery salt on hand but it still turned out great. Used garlic powder, and only added 1 Tbsp of salt, and it was perfect. I prefer making the salad with balsamic vinegar and olive oil, leaving out the water. This makes a great seasoning as well.
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Photo by Kiren K

Cooking Level: Intermediate

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