Good Seasons Salad Dressing-Recipe?
I recently bought a box of Good Seasons Italian Salad Dressing. It had been years, if not decades since I put it on salad. I used to love it, and wondered if, after all these years, I'd still like it.
I did! If you grew up in the '70's, you know what I'm talking about!
Of course, it's packed with sugar and salt (sugar is the first ingredient, OMG!), so I wonder if any CH'ers have made it at home.
I'm looking to REPLICATE it, not for anything else. I'm well-versed at dressings, so I don't need anyone's favorite Italian dressing recipe-I want to make Good Seasonings, but without all the sugar and salt, although, some is fine, of course.
Has anyone tried a recipe that could pass for the real deal?
Copycat (Good Seasons) Italian Salad Dressing
"Here's the answer to a cook's prayer. We used
seasonings similar to those listed on an
Italian Salad Dressing seasoning packet. But
we omitted the thickener (it is not practical
for non-commercial use) and the preservative;
both are un-necessary in our version. Our
tasters gave our Copycat Italian Salad Dressing
a high rating. Hope it suits your family. - C.B." - Associated
Press Food Editor
1 tbsp instant minced onion (dehydrated onion flakes)
1 tbsp instant miced garlic (granulated garlic)
2 1/4 tsp salt
1 tsp sugar
1/2 tsp dehydrated sweet (bell) pepper flakes, see note
1/4 tsp coarse ground black pepper
1/4 tsp dry mustard
1/4 tsp monosodium glutamate, if desired
1/8 tsp paprika
1/16 tsp celery seed
1/4 cup cider vinegar
2 tbsp water
2/3 cup salad oil
In an electric blender, whirl together
the onion, garlic, salt, sugar, pepper flakes,
black pepper, mustard, monosodium glutimate,
paprika and celery seed until in fine particles.
Into a screwtop jar (large enough to leave
plenty of room for shaking) pour the vinegar,
water and seasoning mixture; shake well;
add oil; shake well.
Store in the refrigerator; shake thoroughly before
Makes 1 cup
Note: The dehydrated sweet pepper flakes called
for come in jars and cans. These flakes,
from green bell peppers - perhaps intermingled
with a few flakes from red bell peppers - are
most widely available. (such as Penzeys.com)
However, dehydrated flakes from red bell
peppers alone are in some markets. Either the
green or red flakes may be used in the above recipe.
Source: Cecily Brownstone, A.P. Food Editor;
The Lewiston, ID - Journal newspaper, Nov 1, 1980
Haven't tried them myself but you might like them give it a try: