Good Seasons Italian Dressing Mix Copycat Recipe
2013 – Gluten Free Living
Good Seasons Italian Dressing Mix Copycat Recipe is a healthier version of the Good Seasons Italian Dressing Mix you find as a package mix at the grocery store. I didn’t mix mine up with the oil, water and vinegar as directed on the package. Instead, I made up a healthy salad dressing using some of this basic mix and Greek yogurt. It turned out wonderfully creamy and delicious.
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This particular dry mix is composed of several different seasonings and herbs which will keep in your pantry for some time if you store the mix in a sealed container. The dry mix itself is healthy, low calorie, gluten free and vegan. You can certainly keep the recipe vegan by using oil, vinegar and water to reconstitute the dressing rather than using the Greek yogurt I show in the pictures.
I was looking for a healthier version of the Good Seasons Italian Dressing Mix instead of using the store-bought version which contains sugar. I came across this online version and adapted it slightly by substituting xylitol sweetener for the sugar in the recipe.
I also opted to use garlic powder rather than salt because there was already plenty of salt in the recipe. I loved the outcome and have used this mix several times since I made this a few weeks ago. If you prefer using Splenda, Truvia, or sugar, any of those can be used too. Sugar will certainly increase the flavor, so if you aren’t concerned about your sugar intake then use two teaspoons of sugar instead.
I’m always looking for new ways to incorporate some of my favorite flavors and tastes in tasty, yet healthy, versions so I can eliminate the MSG, sugars, “natural” flavors which usually hide MSG and preservatives, or high fructose corn syrup hidden in most packaged goods. As often as I can stay away from the packaged stuff and come up with my own clean versions, the better I feel in the long run.
If you’re looking for a healthier version of the Good Seasons Italian Dressing Mix then this copycat version may be just what the doctor ordered! It’s quick and easy and great to use as a seasoning, or you can make it up like Good Seasons recommends with oil, water and vinegar and have a delicious Italian salad dressing. I made my own version of dressing using this dry mix for flavors in my Healthy 24-Hour Layered Salad recipe.
Good Seasons Italian Dressing Mix Copycat Recipe can be used as prescribed on the Good Seasons package with oil, water, and vinegar – or you can try my concoction found here!
This close up allows you to see the texture a little better. My batch uses some of the dry mix with Chobani vanilla or plain Greek yogurt, and xylitol for sweetener. If you prefer, you can substitute sugar, Truvia or the sweetener of your choice.
This shows what the dry mix looks like. One batch of this recipe makes 0.5 cup of dry mix.
Here’s what I did.
In a mixing bowl, measure garlic powder. Add onion powder, oregano and black pepper.
Add thyme leaves, basil and parsley.
Add celery seed, sea salt and xylitol sweetener.
I found Xylitol at our Sprouts grocery store which is kind of like a wholefoods-type place in the Dallas Metroplex. While I substituted xylitol for the sugar in the recipe, if you’re not worried about your sugar intake, then I recommend using 2 teaspoons sugar instead because of the increased taste. You can also use Splenda, Truvia, or the sweetener of your choice. The original recipe calls for sugar.
This is what everything looks like before stirring.
Stir well to combine. You will use only 2 tablespoons of this mix if you make up the Good Seasons Italian Salad Dressing.
Here’s a close up so you can see the texture of all the ingredients.
Here’s the recipe.
GOOD SEASONS ITALIAN DRESSING MIX COPYCAT RECIPE
(Recipe adapted from allrecipes.com)
Good Seasons Italian Dressing Mix Copycat Recipe
Equipment
- 1 mixing bowl
- 1 small mixing bowl
- 1 whisk
- measuring spoons
- measuring cups
Ingredients
DRESSING MIX:
- 1 tbsp. garlic powder
- 1 tbsp. onion powder
- 2 individual pkts. Xylitol or use Splenda, Truvia, Stevia, sugar or honey to taste
- 2 tbsp. dried oregano
- 1 tsp. ground black pepper
- 1/4 tsp. dried thyme
- 1 tsp. dried basil
- 1 tbsp. dried parsley
- 1/4 tsp. celery seed or celery salt
- 1 tsp. sea salt
DRESSING:
- 1/3 cup white vinegar
- 2/3 cup canola oil or olive oil, avocado oil is also an excellent option
- 2 tbsp. water
- 2 tbsp. dry dressing mix (above)
Instructions
DRESSING MIX:
- In a small bowl, mix together the garlic salt, onion powder, sugar, oregano, pepper, thyme, basil, parsley, celery salt and regular salt.
- Store in a tightly sealed container.
- Makes .5-oz.
DRESSING:
- Whisk ingredients to combine.
- Refrigerate until ready to use.
Notes
Recipe adapted from All Recipes.
© Can’t Stay Out of the Kitchen
Nutrition
- 1 tbsp. garlic powder
- 1 tbsp. onion powder
- 2 individual pkts. Xylitol, Splenda, Truvia or 2 tsp. sugar
- 2 tbsp. dried oregano
- 1 tsp. ground black pepper
- ¼ tsp. thyme
- 1 tsp. dried basil
- 1 tbsp. dried parsley
- ¼ tsp. celery seed or celery salt
- 1 tsp. sea salt
- In a small bowl, mix together the garlic salt, onion powder, sugar, oregano, pepper, thyme, basil, parsley, celery salt and regular salt. Store in a tightly sealed container. Makes .5-oz.[br]
- Whisk together 1/4 cup white vinegar, 2/3 cup canola or olive oil, 2 tablespoons water and 2 tablespoons of the dry mix.
This is a great dry mix recipe for an Italian Salad Dressing Mix. I really love making homemade salad dressings so I can eliminate all the junk found in most commercial products.
We loved the creamy way I made it.
You may also enjoy these delicious recipes!
Healthy Orange Balsamic Salad Dressing
Thousand Island Salad Dressing
Good Seasons Italian Dressing Mix Copycat Recipe
Equipment
- 1 mixing bowl
- 1 small mixing bowl
- 1 whisk
- measuring spoons
- measuring cups
Ingredients
DRESSING MIX:
- 1 tbsp. garlic powder
- 1 tbsp. onion powder
- 2 individual pkts. Xylitol or use Splenda, Truvia, Stevia, sugar or honey to taste
- 2 tbsp. dried oregano
- 1 tsp. ground black pepper
- 1/4 tsp. dried thyme
- 1 tsp. dried basil
- 1 tbsp. dried parsley
- 1/4 tsp. celery seed or celery salt
- 1 tsp. sea salt
DRESSING:
- 1/3 cup white vinegar
- 2/3 cup canola oil or olive oil, avocado oil is also an excellent option
- 2 tbsp. water
- 2 tbsp. dry dressing mix (above)
Instructions
DRESSING MIX:
- In a small bowl, mix together the garlic salt, onion powder, sugar, oregano, pepper, thyme, basil, parsley, celery salt and regular salt.
- Store in a tightly sealed container.
- Makes .5-oz.
DRESSING:
- Whisk ingredients to combine.
- Refrigerate until ready to use.
21 Comments
Mark Beardsley
July 29, 2020 at 10:24 am
Good Seasoning’s Zesty Italian Dressing Mix, has become my go-to dressing while on the Paleo diet. The store bought dressings are full of sugar, as are the restaurant served dressings. I’m also trying to avoid the BAD oils like Soybean, Canola and Vegetable Oils, which most commercially produced dressings are chalk full of. Yes, the Good Season’s Zesty Italian and Italian Dressing dry mixes have sugar in them, but it’s a small amount, compared to the restaurant offerings and store offerings. So I’m thrilled to find this recipe that uses stevia (Xylitol), instead of sugar, which is a MUCH BETTER alternative to sugar.
😊Mark’s Balsamic Vinaigrette: 1 tablespoon (packet of the Good Seasoning Zesty Italian or Italian Dressing Mix) of the mix above, 1/4 cup of a high quality Balsamic Vinegar, 1/2 cup of a FRESH (less the 6 months old) Cold Press, Extra Virgin Olive Oil or Avocado Oil (Avocado oil doesn’t mix as completely has the Olive oil, try both, BOTH are GOOD FOR YOU, but DO NOT USE CANOLA Oil as it is bad stuff), 3 tablespoons of water. In a shaker, 1st put your vinegar in the container, then the water, and then your seasoning mix. Shake well to make sure you have your seasonings evenly mixed in the liquid, then pour in your oil. Shake vigorously to ensure complete mix. Sit aside, if possible, for 24 hours before use, in a dark cool (80° or less). This dressing does NOT need to be refrigerated, and you need 24 hours for the flavors of the herbs significantly infuse into the oil. To get the full health benefits of the Olive Oil the oil should be consumed before it is 6 months old. So depending on how old the oil (the age is determined by the ‘Pressed Date’ to your current date), you should use your dressing up before the 6 months from the Pressed Date. “Expiration Dates” don’t have anything to do with much of the health benefits your Olive Oil is retaining. Anyway, if you have time make this dressing up at least a day ahead of time for a GREAT Balsamic Vinaigrette, that not only taste GREAT, but is actually GOOD for your heart and many other ways! NOTE: This is NOT sweet tasting Dressing (many restaurant’s Balsamic Vinaigrette offerings are SWEET!)at all, but more on the savory side, but is delicious on Cobb Salads, salads with fruit in them, etc. and is Paleo/diabetic Safe! Whether you are health conscience or not TRY THIS!
Mark Beardsley
July 29, 2020 at 11:23 am
In the post above I mentioned using a ‘Shaker’, I’m talking about a Salad Dressing Shaker (mixing container), not a Salt or Pepper shaker! I’m sorry I didn’t clarify that above!
Teresa
July 29, 2020 at 3:42 pm
Hi, Mark, thanks for sharing!
Teresa
July 29, 2020 at 3:42 pm
Hi, Mark. Great ideas. Thanks for your version.
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Fran McCarthy
August 10, 2015 at 2:14 pm
As a dialysis patient, I have to limit salt and phosphates. Making this allows me to eliminate the phosphates that are hidden in most mixes. I really appreciate this recipe.
Teresa
August 12, 2015 at 12:12 pm
Hey, Fran. I hope you enjoy the recipe.
JoAnn Barrett
September 13, 2014 at 5:00 pm
What is the best way to store the oil and vinegar recipe ? Should it be refrigerated?
Teresa
September 13, 2014 at 5:19 pm
Jo Ann, you can actually leave oil and vinegar recipes out unless they have stuff like real onion bits or something like that in them. Then they have to be refrigerated. I do both. I usually end up storing it in the refrigerator, but then I have to microwave it to get the oil to a liquid state again and not congealed.
Robin
August 13, 2014 at 3:18 pm
Using no salt or sugar try the following substitutions:
Use Mrs. Dash Garlic and Herb
Balsamic Vinegar
EVOO (Extra Virgin Olive Oil)
Makes a FANTASTIC salad dressing or Marinade for Veggies or Meats (most) oven or BBQ.
I make some FANTASTIC Portabella mushrooms with Provolone cheese on the BBQ.
YUMMY.
R.
Teresa
August 13, 2014 at 5:38 pm
This sounds wonderful, Robin. I’ll have to give it a try.
Veronica
January 24, 2014 at 5:42 pm
This is great! My son has a soy allergy and can’t have the original seasoning anymore. I have a couple family favorite recipes that use the dry mix. How much of this would equal one of the envelopes of the original, do you know? Thanks!
Teresa
January 24, 2014 at 7:36 pm
I’m pretty sure the recipe is equivalent to one packet of the dry Good Seasons Italian dressing mix. Hope this helps!
Hedy Kunstmann
January 18, 2014 at 2:32 pm
Thanks so much for posting this recipe for copycat Good Seasons salad dressing mix. Just made up a batch and it’s really wonderful; just like the original, but no sugar, and much less $. So glad I found your site.
Teresa
January 18, 2014 at 4:36 pm
I’m so glad it turned out well for you! Thanks for stopping by.
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October 8, 2013 at 11:41 am
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October 6, 2013 at 2:11 am
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September 23, 2013 at 12:27 pm
[…] Instead, I start with Chobani’s vanilla Greek yogurt. Then I stir in a few tablespoons of Good Seasons Italian Dressing Mix Copycat Recipe, and Xylitol sweetener. So this recipe is also sugar free! While you can spread the dressing on the […]
Becky
September 22, 2013 at 10:03 pm
It’s probably so much healthier to make these things ourselves than to buy them at the store where they contain even more preservatives.
Teresa
September 23, 2013 at 9:47 am
Yep! It’s really not so difficult either. You can freeze the stuff in ziplock bags or keep in small containers on your pantry shelves and pull out when you want it.