Reviewed: Jul. 7, 2008

This was great in my pasta salad, though the oregano was a leeetle overwhelming. If I could give a four and a half star rating, I would. Just touch less oregano, and this is perfect!!

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Melody O

Cooking Level: Intermediate

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Reviewed: Jul. 2, 2008

Great with a mix of red wine, white and balsamic vinegar! And use olive oil instead of canola... much healthier for you!

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Allie B

Cooking Level: Intermediate

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Reviewed: Jul. 1, 2008

This recipe has too much salt for my taste.

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mermaid

Cooking Level: Professional

Home Town: Coupeville, Washington, USA

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Reviewed: Jun. 29, 2008

Very good! I scaled back the recipe to 8 servings. I didn't have garlic salt so I used garlic powder and added the 2 teaspoon of the salt listed in the recipe. I used this in the Spaghetti Salad I recipe. It's so nice not to have to buy those expensive italian seasoning grinders anymore!

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GodivaGirl

Cooking Level: Expert

Home Town: Youngstown, Ohio, USA

Living In: Virginia Beach, Virginia, USA

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Reviewed: Jun. 29, 2008

I love this recipe, but it's way too salty. I would cut the salt back to your own personal taste. The herbs in the dressing are great, though.

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ROSEYONNEX

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Reviewed: Jun. 28, 2008

I love this dressing. It does taste like Good Seasons but there's something about it that makes it better. I like to double this recipe and keep the extra in an air-tight container so I always have some on hand. Also, like other reviewers, I cut way down on the salt, considering that when you double up the recipe it calls for a 1/4 cup of it! Thanks again.

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Hannah

Cooking Level: Beginning

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Reviewed: Jun. 24, 2008

Fantastic! Since I used garlic salt and celery salt, I only added an additional 1 Tbsp salt figuring that I could always add more. I'm glad I didn't add 2 Tbsp, because the 1 was just the right amount. Also, I didn't have canola oil, so I used olive oil, which I had on hand. It was absolutely delicious and so easy! No more store bought Italian dressing for me!! Thank you for submitting this!

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Debbie Loyer

Cooking Level: Beginning

Home Town: West Chester, Pennsylvania, USA

Living In: Morgantown, Pennsylvania, USA

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Reviewed: Jun. 18, 2008

EXcellent dressing. I use white balsamic vinegar and extra vigin olive oil. Cut salt in half or omit completely. DO NOT add water.

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L.T.

Cooking Level: Expert

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Reviewed: Jun. 13, 2008

I want to add an update to this review... I recently added this mix to a 50/50 blend of mayo/sour cream to make a veggie dip. It was great. I would say it would also be great for chips, or if you thin it with a little milk, it would make a great ranch dressing. Again - I left out the salt. This is the best, simplest, most useful & versatile recipe I have found for italian salad dressing on this site. It is wonderful as is, and I have made it several times with modifications per our taste of the day. I've used olive oil, canola, red wine vinegar, cider vinegar, balsamic and combinations of these. I have also substituted salt-free seasoning (just the cheap kind from Big Lots) for the salt. These changes all work well. Substituting Marjoram or Savory for the Thyme, celery seed for celery salt, 1/2 garlic powder for the garlic salt also works well. Sometimes I add a squirt or two of spicy brown mustard when mixing in the oil & vinegar. Thanks for submitting it.

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wishiwascookin

Cooking Level: Intermediate

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Reviewed: Jun. 9, 2008

This mix is great! So easy to have on hand and you can make as little or as much as you need. It's a keeper!

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keyos

Cooking Level: Expert

Home Town: Grand Junction, Iowa, USA

Living In: Bella Vista, Arkansas, USA

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Reviewed: Jun. 8, 2008

I was out of store bought Italian dressing mix that I usually use for crockpot Italian chicken, so I tried this. My kids ate it alright, but I much prefer the store brand taste. This may not be a fair review because I didn't use it for dressing, but I don't think I would make this again.

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nobakeboog

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Reviewed: Jun. 6, 2008

this is very good. I mixed up a batch of mix and then a double batch of dressing. I used garlic vinegar and some red wine vinegar (ran out of garlic vinegar) and used olive oil. It worked great as a marinade for the Restaurant-Style Chicken Tenderloins that we grilled.

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Soifua

Cooking Level: Expert

Home Town: Kahuku, Hawaii, USA

Living In: Santa Clarita, California, USA

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Reviewed: Jun. 3, 2008

I really like the combination of flavors and think it's a great recipe. One thing I especially like about this recipe is that I can control the amount of oil. We are sometimes dieting and watch our fat intake. I have even lightly sprinkled this mixture on a salad in it's dry form. It's also good sprinkled on sandwiches.

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nammacooks

Cooking Level: Expert

Home Town: Wichita, Kansas, USA

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Reviewed: May 28, 2008

This is a very good base for Italian dressing! However, we prefer more flavored vinegar and less oil. Would definitely make it again!

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tofu19

Cooking Level: Intermediate

Home Town: Ann Arbor, Michigan, USA

Living In: Sunnyvale, California, USA

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Reviewed: May 22, 2008

It was a little difficult to keep the dry ingredients well mixed, but the taste was so good I had to give it the five stars. :)

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Amanda Conley

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Reviewed: May 10, 2008

YUMMO....no more store bought italian dressing.

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ILUV2COOK25

Cooking Level: Expert

Living In: Las Cruces, New Mexico, USA

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Reviewed: May 1, 2008

I love it! I used the recipe exactly and keep the herbs in a baggie on hand in my cupboard for when I need some Italian dressing for a recipe since I never use it on an actual salad (I like my balsamic). I put a sticker on the baggie saying how much oil, vinegar and herbs to use to whip up a batch whenever needed.

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SYDLY

Cooking Level: Expert

Living In: Burlington, Ontario, Canada

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Reviewed: Apr. 28, 2008

Edit: I have used this time and time again. It is AWESOME! My husband loves it. I make it with balsamic vinegar and olive oil and it goes on absolutely everything. Thank you, thank you! First Impression: What a great mix! I used balsamic vinegar and olive oil and used this for a grilled chicken marinade -- it came out GREAT. Can't wait to use this on a salad.

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ChristinaTheMouse

Cooking Level: Intermediate

Home Town: Columbia, South Carolina, USA

Living In: New York, New York, USA

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Reviewed: Mar. 29, 2008

Yumm-o!

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Marissa

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Reviewed: Mar. 26, 2008

This is the perfect blend of herbs! I did cut out the salt, and I used garlic powder instead of garlic salt. It turned out great that way. Also, I questioned the amount of oregano, but it is definitely the right amount. I used red wine vinegar and canola oil to mix it up. Great recipe!!! I can't wait to try the dry mix on chicken and in other recipes.

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S. Billings

Cooking Level: Intermediate

Home Town: Fayetteville, Arkansas, USA

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