Italian Dressing Mix

From Cook's Country | December/January 2008

Why this recipe works:

There’s something to be said for the convenience of shelf-stable dried Italian dressing mixes: Just add oil, vinegar, and water; shake; and serve. But most Italian dressing mixes are sugary-sweet and taste of stale dried herbs. We wanted to create an Italian dressing mix recipe that had… read more

There’s something to be said for the convenience of shelf-stable dried Italian dressing mixes: Just add oil, vinegar, and water; shake; and serve. But most Italian dressing mixes are sugary-sweet and taste of stale dried herbs. We wanted to create an Italian dressing mix recipe that had fresher herb flavor, a bright balance of sweet and tart, and enough thickness to cling to our salad. Just a little dried oregano, basil, and crushed red pepper, along with onion and garlic, gave us the full flavor we were looking for. Powdered lemonade mix, to our surprise, added just the right amount of sweetness and acidity to our Italian Dressing Mix.

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Makes 1 cup of mix, or 10 batches of dressing

Each batch of dressing makes about 1/2 cup, enough to dress 16 cups of greens and serve 6 to 8 people. Leftover dressing can be refrigerated for up to 3 days.

Ingredients

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