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Italian-style salad dressing mix recipe

Italian-style salad dressing mix recipe


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  • Recipes
  • Dish type
  • Salad
  • Salad dressing

This dry mix is perfect for making delicious salad dressings. Simply mix together the ten herbs and spices and store until needed.

912 people made this

IngredientsMakes: 9 tablespoons approximately

  • 1 tablespoon garlic salt
  • 1 tablespoon onion powder
  • 1 tablespoon caster sugar
  • 2 tablespoons dried oregano
  • 1 teaspoon ground black pepper
  • 1/4 teaspoon dried thyme
  • 1 teaspoon dried basil
  • 1 tablespoon dried parsley
  • 1/4 teaspoon celery salt
  • 2 tablespoons salt

MethodPrep:5min ›Ready in:5min

  1. In a small bowl, mix together the garlic salt, onion powder, sugar, oregano, pepper, thyme, basil, parsley, celery salt and salt. Store in a tightly sealed container.
  2. To prepare dressing, whisk together 4 tablespoons white vinegar, 150ml oil, 2 tablespoons water and 2 tablespoons of the dry mix.

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Reviews & ratingsAverage global rating:(1132)

Reviews in English (899)

Used this recipe in the creamy chicken recipe. I think it should say 2 tsp salt.. heck it was salty!-02 Nov 2016

Excellent recipe Used this to marinade courgettes for a "health grill" and then added fresh lemon juice and rind to marinade chicken breasts...worked very well !-27 Apr 2013

by Taco Cat

This is a delicious and light-tasting Italian dressing! Per other reviewers, I eliminated the 2 tablespoons of salt and it was just right without it. I doubled this recipe to fill a 16 oz bottle. I used balsamic vinegar which makes this extra special. It seemed like the amount of oregano was excessive but really it is perfect once mixed and poured on the salad. This dressing mixes and tastes best when the ingredients are allowed to "marry" overnight in the refrigerator. Finally a wonderful salad dressing that tastes as good as any in an Italian restaurant - we loved it! Update - Since I doubled the recipe, I used 1 tablespoon garlic salt and one tablespoon garlic powder which really gives this dressing a smooth taste with less saltiness. After making this quite a few times, adding a bit more sugar will temper down the acidic taste. I've also been adventurous and added dried, minced onion bits. Yummy!-21 Aug 2006

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Homemade Italian Dressing Seasoning Mix

Italian dressing seasoning mix is used in several of our recipes here at Crock-Pot Ladies and while we will usually just list it in the ingredient list as a “packet of Italian Dressing Seasoning Mix” we also like to offer a homemade version.

Making your own seasoning mixes is super easy and when you make your own you know exactly what ingredients are in your mixes.

Our version has a little less salt in it than most because we feel that with all the herbs and spices too much added salt is not needed. You can omit the salt altogether if you want to…we do it all the time and it comes out fine!

And while this mix is handy to have in your cupboard for all sorts of recipes (scroll down for a list of recipes that uses this mix) you can of course use it to make a yummy homemade Italian salad dressing that is SO GOOD on salad greens or drizzled over cut up tomatoes and cucumbers.

Heck you can also marinate chicken, beef or pork in it before throwing it on the grill or in the oven!


Italian-Style Beef Salad

From the Test Kitchen

Here, a hearty mix of tender beef, roasted squash and sweet peppers, and juicy fresh tomatoes are tossed with tender kale—first marinated in a flavorful, irresistibly creamy dressing of balsamic vinegar, goat cheese, and garlic. A garnish of thinly sliced almonds adds deliciously nutty flavor and pleasantly crunchy texture.

This recipe was created in partnership with the wellness experts at WW. To learn more about WW and SmartPoints® visit ww.com

Please note nutritional information, including ingredients and allergens, may differ from above based on your location. Location-specific nutritional information is available for viewing upon subscribing, or by logging in if you are already a subscriber.

Title

Place an oven rack in the center of the oven, then preheat to 450°F. Wash and dry the fresh produce. Cut off and discard the ends of the squash. Halve lengthwise using a spoon, scoop out and discard the pulp and seeds, then medium dice. Cut off and discard the stems of the peppers remove the cores, then quarter lengthwise. Transfer the prepared vegetables to a sheet pan and drizzle with 1/2 teaspoon of olive oil. Season with salt, pepper, and all but a pinch of the Italian seasoning. Toss to coat arrange in an even layer. Roast 18 to 20 minutes, or until browned and tender when pierced with a fork. Remove from the oven.

Meanwhile, halve the tomatoes. Roughly chop the capers. Separate the kale leaves from the stems discard the stems, then thinly slice the leaves. Peel 1 clove of garlic using a zester, finely grate into a paste (or use the small side of a box grater). In a large bowl, whisk together the vinegar, cheese, and as much of the garlic paste as you&rsquod like until smooth season with salt and pepper. Add the sliced kale toss to coat. Using your hands, massage the kale until slightly softened. Set aside to marinate, stirring occasionally, at least 10 minutes.

Meanwhile, separate the beef pat dry with paper towels. Season with salt and pepper. In a medium pan (nonstick, if you have one), heat 1/2 teaspoon of olive oil on medium-high until hot. Add the seasoned beef in an even layer and cook, without stirring, 2 to 3 minutes, or until lightly browned. Continue to cook, stirring frequently, 1 to 2 minutes, or until browned and just cooked through. Turn off the heat.

To the bowl of marinated kale, add the cooked beef, roasted vegetables, halved tomatoes, and chopped capers. Toss to combine. Taste, then season with salt and pepper if desired. Serve the salad garnished with the almonds and remaining Italian seasoning. Enjoy!

Tips from Home Chefs

About Blue Apron

Blue Apron delivers original, step-by-step recipes and fresh ingredients to customers nationwide. Our menus change every week, so with each delivery you learn to cook inventive new dishes with seasonal ingredients. By letting us source these hard-to-find ingredients for you, you'll get food that is fresher and cheaper than you can get at your local supermarket, and there's no waste because we only send you what you need for each recipe.

We named our company &ldquoBlue Apron&rdquo because chefs around the world wear blue aprons when they're learning to cook, and it has become a symbol of lifelong learning in cooking. We believe you're never done learning in the kitchen, so we design our menus to ensure you're always learning new cooking techniques, trying new cuisines, and using unique ingredients.

Blue Apron is a weekly subscription service with no commitment - you can skip a week or cancel at any time with a week's notice. We can't wait to cook with you!

Place an oven rack in the center of the oven, then preheat to 450°F. Wash and dry the fresh produce. Cut off and discard the ends of the squash. Halve lengthwise using a spoon, scoop out and discard the pulp and seeds, then medium dice. Cut off and discard the stems of the peppers remove the cores, then quarter lengthwise. Transfer the prepared vegetables to a sheet pan and drizzle with 1/2 teaspoon of olive oil. Season with salt, pepper, and all but a pinch of the Italian seasoning. Toss to coat arrange in an even layer. Roast 18 to 20 minutes, or until browned and tender when pierced with a fork. Remove from the oven.

Meanwhile, halve the tomatoes. Roughly chop the capers. Separate the kale leaves from the stems discard the stems, then thinly slice the leaves. Peel 1 clove of garlic using a zester, finely grate into a paste (or use the small side of a box grater). In a large bowl, whisk together the vinegar, cheese, and as much of the garlic paste as you&rsquod like until smooth season with salt and pepper. Add the sliced kale toss to coat. Using your hands, massage the kale until slightly softened. Set aside to marinate, stirring occasionally, at least 10 minutes.

Meanwhile, separate the beef pat dry with paper towels. Season with salt and pepper. In a medium pan (nonstick, if you have one), heat 1/2 teaspoon of olive oil on medium-high until hot. Add the seasoned beef in an even layer and cook, without stirring, 2 to 3 minutes, or until lightly browned. Continue to cook, stirring frequently, 1 to 2 minutes, or until browned and just cooked through. Turn off the heat.

To the bowl of marinated kale, add the cooked beef, roasted vegetables, halved tomatoes, and chopped capers. Toss to combine. Taste, then season with salt and pepper if desired. Serve the salad garnished with the almonds and remaining Italian seasoning. Enjoy!


What type of rice can be used in a salad?

We tend to use long-grain rice, but basmati rice will work for this recipe too.

Alternatively, use brown or wild rice too but will need to adjust the measurements, and cooking times.

How to make a homemade Italian style rice salad dressing?

This is so simple and easy to make, all you need is to mix the following ingredients together!

We use a small clip top jar for quick and easy mixing, just seal the lid and shake!

  • 5 tbsp Olive oil
  • ½ a lemon's juice
  • 1 tbsp of Italian Seasoning/ Dried Herbs (ours contained a mix of Oregano, Thyme, Basil, Parsley, Sage, Red Pepper Flakes.)
  • 2 tsp garlic puree or 4 cloves minced

Now its time to get busy chopping all your salad bits!

What to put into an Italian Salad?

We used Sun-dried Tomatoes, Orange Pepper, Cucumber, Red Onion, Plum Tomatoes, Sweetcorn, Green and Black Olives, Pine Nuts, Fresh Basil & Parsley.

But you can use whatever you like best, or whatever is in your fridge!?

Looks great served up for a BBQ like this for everyone to choose a scoop of whatever they like to add?

Or mix the rice, salad and dressing all together and your ready to serve!

Such a great looking salad!


You’ll Need:
2 tablespoons Romano cheese
1 1/2 teaspoons sesame seed
1 teaspoon paprika
3/4 teaspoon Fine Himalayan Pink salt
1/2 teaspoon poppy seed
1/2 teaspoon celery seed
1/4 teaspoon garlic powder
1/4 teaspoon coarse ground black pepper
Dash of cayenne/red pepper

How to Make Salad Supreme Seasoning

First, choose the size batch of seasoning mix you prefer. If you just want to test it out, choose the single batch. If you have a bigger family and want to keep the salad supreme seasoning mix on hand, choose the bulk batch.

Combine all ingredients and seal in ziploc or vacuum seal bag (or jar) or spice jar, mixing well to combine. Use immediate or store the salad supreme seasoning in the refrigerator until ready to use.

Salad Supreme Seasoning Perfect Pasta Salad

Cook a one-pound box of pasta al dente. Drain and rinse the pasta to remove the excess starch. Add four tablespoons of homemade Salad Supreme seasoning mix and an eight ounce bottle of your favorite Italian dressing.

Mix well. Then gently fold in 2-4 cups of varying chopped salad vegetables. We generally use tomatoes, bell peppers, sliced black olives and shredded carrots.

This blend is also excellent on hot buttered popcorn. We’d love to hear your favorite uses for this tasty seasoning mix. Try it sprinkled over chicken or egg salad, mixed with cream cheese and smeared on cucumber slices or celery sticks.


What I Love About This Recipe

I absolutely love all the enticing colors and textures in this pasta salad. It basically hosts a party on your plate and it’s the star of the show!

The best part is that you can make it the day before so the flavors just mingle and develop until serving time.

  • Vibrant jovial colors
  • Crisp summer veggies
  • Fresh tangy flavor
  • Versatile recipe
  • Enticing fragrant aroma


There are so many tasty veggies to choose from! For this simple salad I went with vegetables I almost always have on hand:

Depending on what you have handy, and what type of dressing you are adding, you can add any other veggies your heart desires.

Other great options include pepperoncini peppers, sliced olives, banana peppers, chopped broccoli, etc…


Italian Style Pasta Salad

Here's a colorful and zesty way to improve your eating habits. This Italian Style Pasta Salad recipe goes light on the pasta and heavy on the veggies, plus a kick of protein with our Low Sodium Chunk Light Tuna.

Ingredients:

  • 1 (4.5 oz.) Can - Solid Yellowfin Tuna in Water
  • 1 cup cooked pasta (any shape)
  • 2 cups cooked frozen vegetable blend (broccoli, red pepper and carrots)
  • 1/4 cup Italian dressing, reduced sodium
  • 4 cups salad greens

Directions:

  • Drain tuna and mix with pasta and vegetable blend.
  • Put salad greens on a plate and top with pasta mixture.
  • Drizzle with Italian dressing.

Recipe Nutrition Information

When using 1 (4.5 oz.) Can - Solid Yellowfin Tuna in Water

Servings Per Container: 2
When using 1 (4.5 oz.) Can - Solid Yellowfin Tuna in Water Serving Size: 1 salad
Amount Per ServingDV%*
Calories340
Total Fat11g14% 11g
Saturated Fat1.5g8% 1.5g
Trans Fat0g 0g
Cholesterol25mg8% 25mg
Sodium920mg40% 920mg
Total Carbohydrate38g14% 38g
Dietary Fiber3g11%
Total Sugars8g 8g
Includes Added Sugars816%
Protein22g
Vitamin D2mg10%
Calcium80mg6%
Iron3mg15%
Potassium550mg10%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Related Products and Recipes

Solid Yellowfin Tuna in Water

Solid Yellowfin Tuna in Water

Hand-selected fillets of our finest light meat tuna packed in water result in a product of exceptional crisp flavor and quality.


Reviews

I didn't have fresh parsley so I used 2 TBL dried parsley flakes and the dressing turned into a think green sludge. Whoops !

How do you figure out what quantity is in a serving? I get that I can divide 4 into the nutritional info.. but need to figure out how much a serving actually is.

This dressing turned out great. I did vear away from the original recipe a little bit. I used all fresh herbs since I had them in my garden. I only used one clove of garlic and like another reviewer suggested, I added quarter teaspoon sugar and quarter teaspoon salt. I also use red wine vinegar since that is what I had on hand. Turned out amazing!

I also added a little sugar to mellow out the taste of the vinegar and lemon. Overall, this dressing was good and easy to prepare.

Enjoy this recipe though I alter to add a 1/2 tsp of sugar to round out the lemon and I ease back on the herbs.

Not so great -- very disappointed for my first foray into making my own dressings. Will not make again. I echo all of what reviewer Kevin McGuinness wrote. Will look for a different recipe.

I love this recipe and make it all the time. I substitute cilantro for the parsley. it gives it a great flavor!

Not a traditional Italian dressing. The herbs overpowered the other flavors. It may be palatable with less herbs but rather than play with this recipe I am going to find another.

Easy & great marinade! We made this to marinate lamb chops before grilling. It was delicious, and now I make it for all of our greek salads, sub sandwiches, etc. I use all freeze-dried herbs, fresh lemon juice, and sometimes use red wine vinegar instead of white. Always yummy.

This was SOOOO easy to make and delicious!! I will never buy it again, will always make my own.

This is excellent, easy, flavorful and quick! I do add 1/2 tsp. of salt and use and excellent olive oil and and a very good white balsamic vinegar. I also fresh squeeze my lemon and use fresh parsely. A recipe is only as good as the ingredients you use. So for those who could not give this a four star rating then perhaps the ingredients you used were not four star. I was skeptical about using dried herbs but they were perfect the dressing.

Made this again, without disappointment, for about the 8th time. This is such a refreshing, delicious and EASY and healthy dressing. Just remember to add Salt & Pepper to taste. Otherwise, perfect recipe!

This is a great basic recipe for many types of salads. It is bright, slightly tart, and full of flavor. I have made it with herbes de provence, which is delicious as well. For those who want something like bottled dressing you will need to use ingredients like xanthan gum, autolyzed yeast extract, calcium disodium edta, and other not so fun things )

i made this dressing for a salad i brought to easter and thought it was delicious. i just made it again and think i used too much garlic and red pepper flakes. next time i will reduce both. definitely better than any bottled dressing you buy!

Bogram: how on earth you found this ɻland' is beyond me. Are your taste buds dead? did you forget the garlic? This is a great quick salad dressing which everyone has ingredients in their cupboards. simple and delicious. Careful not to use BIG garlic cloves or you'll taste it all night.

I am rating it following the recipe (not after adding this and that to make it "fantastic"). Totally bland and, yes,acidic. I added salt and a quarter teaspoon of Dijon and some Provençal herbs and it was fine. But that is quite a bit different than the recipe.

Oh my goodness! this dressing was awesome, I've actually made it again everyday this week. I served this over a simple medley of fresh chopped tomatoes, red leaf lettuce and goat cheese. The salad dressing instantly melted with the goat cheese and created a creamy garlicky flavor that was delicious. In my opinion, the two cloves of raw garlic were the key ingredient.

Used this dressing for a sandwich will make this again

I fixed this salad dressing to go with a Roasted Beet salad with toasted pecans and goat cheese. amazing! Served this at a dinner party and guests loved it. I would cut the garlic down to one clove though, it had a hearty garlic flavor.

My dinner guests were slurping the dressing off their plates! This was wonderful, even with dried herbs. I was serving quite a few so I doubled the olive oil & vinegar and it came out wonderful. For cooks who thought this was not very flavorful, try adding salt and pepper. This a nice light dressing and is a keeper for my family.


3 Easy Salad Dressings

What do you do if you&rsquore craving a salad, but you have zero salad dressing in the house? Well, you could run out to the store and purchase a bottle of ready-made dressing. (That is, if we traveled back to 2019 when running to the store on a whim was still a relatively safe thing to do.) Or you could stay in the comfort of your home and make your own!

Today I&rsquom sharing three yummy homemade salad dressing recipes. All three recipes call for 8 ingredients or less, so they&rsquore easy to stir together as well!

1 - Italian Dressing

First up, we have an Italian-style salad dressing. Here&rsquos what you&rsquoll need to make it: Italian seasoning, salt, pepper, olive oil, garlic, white wine vinegar, maple syrup, and grated Parmesan cheese.

Measure all of the ingredients into a jar, and whisk to combine.

My sister said that this tastes like garlic bread! You could serve it over torn romaine lettuce with freshly shredded Parmesan cheese and either croutons or toasted nuts. Or use it to dress a bean salad or grain salad if you don&rsquot have any greens!

2 - Creamy French Dressing

This French-style dressing is a bit milder in flavor, so it&rsquos great if you have picky eaters or kids to please. This is my four-year-old&rsquos favorite of the three dressings.

You&rsquoll need: ketchup, onion powder, garlic powder, mayonnaise, salt, maple syrup, olive oil, and white wine vinegar.

Dump everything into a jar, and whisk it up!

I like the bit of creaminess that the mayonnaise lends to this dressing. (By the way, if you&rsquore out of mayo, you can make your own, too.) You could serve this over spring greens with shredded cheddar cheese, chopped red bell peppers, and candied pecans.

2 - Sesame Ginger Dressing

I saved the best for last! This Asian-inspired salad dressing is so flavorful even though it only contains 6 ingredients.

Here&rsquos what you&rsquoll need: maple syrup, garlic, ginger, toasted sesame oil, rice vinegar, and soy sauce.

Note: It&rsquos important to buy toasted sesame oil for the best flavor.

You know the drill by now: Place all of the ingredients in a jar and whisk it up!

This is my personal favorite of the three, probably because I&rsquom a sucker for Asian flavors. I&rsquove eaten it with romaine lettuce and no other toppings and loved it. It&rsquos that good. But to take it to the next level, you mix together a cabbage/carrot slaw with spring greens, and serve with chopped peanuts. Delicious!

  • In a pinch, you could always substitute dried garlic or ginger for fresh. The flavor won&rsquot be quite as bright, but it will still work.
  • To add a kick of heat, you can add a pinch of red pepper flakes or cayenne pepper.
  • If you don&rsquot have any Italian seasoning on hand for the Italian dressing, you can substitute 1/2 teaspoon each of parsley, basil, and oregano.


So there you have it: three easy homemade salad dressing recipes! Let me know in the comments what your favorite salad toppings are. You guys always give me the best inspiration!



Comments:

  1. Daniele

    You are absolutely right. There is something in this and I like your idea. I propose to bring it up for general discussion.

  2. Bakinos

    Between us speaking, I would go another by.



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