Italian Dressing Mix

Italian Dressing Mix is an easy homemade zesty salad dressing mix with pantry seasonings like garlic salt, oregano, thyme, basil, and parsley.

The next time you are making Cucumber Tomato Salad or Greek Pasta Salad , why not take it up a notch with a homemade dressing? Homemade Dressings and Sauces make all your recipes even better!

Italian Dressing Mix prepared poured over Italian garden salad

One of the easiest ways to switch up a favorite salad recipe is to raid your pantry and make a new vinaigrette with spices you have on hand. Not only is it easy to make your own dressing from scratch, you can keep the spice mix as a base for other recipes too. There’s something awesome about being able to tell your dinner guests that you made everything from scratch, even the salad dressing!

Italian Dressing Mix is incredibly helpful for your recipes and easy to make. All you need are a handful of spices that you probably already have in your pantry. You can make your own dressing as you need it, which means that you won’t have a ton left over taking up space or going to waste. This homemade Italian Dressing Mix is really zesty and is healthier for you than ranch dressing. It’s great to have when you have a recipe that calls for seasoning packets or mixed dressing, too.

Italian Dressing Mix ingredients in separate bowls

A great reason to make homemade Italian Dressing Mix is you know exactly what goes in it. No need to worry about preservatives or other random chemicals. You can customize this mix to taste however you would like by adding, subtracting, or replacing ingredients. If you really like garlic salt but absolutely hate celery salt, or visa versa, you can adjust the levels to taste.

Italian Dressing Mix ingredients in large mixing bowl unmixed and prepared as dressing collage

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How to Make

  • 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 in the pantry.
  • To prepare dressing, whisk together ¼ cup white vinegar, 2/3 cup canola oil or olive oil, 2 tablespoons water, and 2 tablespoons of the dry mix.
Italian Dressing Mix ingredients mixed in mason jar with spoon

Variations

  • Red Pepper Flakes: Do you like a little spice in your salad? Add some red pepper flakes to give it a little crunch and a little bit of a tang. Don’t worry if you aren’t a fan of spice that melts your face off, the red pepper flakes aren’t hot enough to make you regret your decision.
  • Celery Seed: Celery seed is surprisingly good for you and also packs a ton of flavor for being so tiny. The flavor is similar to celery itself, but much stronger with just a hint of bitterness that goes really well with the rest of the spices in the seasoning.
  • Marinade: If you don’t want to use this Italian Dressing Mix as a salad dressing you can actually use it as a marinade. It works best with lighter meat, like chicken, and the salt in the dressing mix will actually tenderize the meat while infusing it with flavor. Take the chicken and put it in a seal-able bag with the Italian Dressing Mix. Shake it well so that the chicken is coated and put it in the fridge for at least 4 hours. Once it’s had a chance to sit, take the meat out and cook it up. Don’t be tempted to skip a step and take the meat out of the marinade before the 4 hours are up or you won’t get the best results.
Italian Dressing Mix in large mixing bowl with oil and vinegar unmixed

More Homemade Dressings and Sauces

How to Store

  • Store: Keep Italian Dressing Mix in an airtight container in a cool, dry place. Once you have made it into vinaigrette, store it in the fridge for up to 2 weeks before it’s time to make a new batch. Don’t store the dry Italian Dressing Mix in the fridge, it can make the spices soggy.
Italian Dressing Mix prepared poured over Italian garden salad

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Italian Dressing Mix

Italian Dressing Mix is an easy homemade zesty salad dressing mix with pantry seasonings like garlic salt, oregano, thyme, basil, and parsley.
Yield 16 Servings
Prep Time 5 minutes
Cook Time 0 minutes
Total Time 5 minutes
Course Dressing
Cuisine Italian
Author Sabrina Snyder

Ingredients
 

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

Instructions

  • 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.

Salad Dressing:

  • To prepare dressing, whisk together ¼ cup white vinegar, 2/3 cup canola oil or olive oil, 2 tablespoons water and 2 tablespoons of the dry mix.
  • Serve with lettuce, thinly sliced red onion, tomatoes, croutons, cucumbers and pepperoncini peppers.

Nutrition

Calories: 9kcal | Carbohydrates: 2g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 1339mg | Potassium: 20mg | Fiber: 1g | Sugar: 1g | Vitamin A: 11IU | Vitamin C: 1mg | Calcium: 16mg | Iron: 1mg
Keyword: Italian Dressing Mix
Italian Dressing Mix prepared poured over Italian garden salad collage

About the Author: Sabrina Snyder

Sabrina is a professionally trained Private Chef of over 10 years with ServSafe Manager certification in food safety. She creates all the recipes here on Dinner, then Dessert, fueled in no small part by her love for bacon.

Sabrina Snyder is a professionally trained personal and private chef of over 10 years who is the creator and developer of all the recipes on Dinner, then Dessert.

She is also the author of the upcoming cookbook: Dinner, then Dessert – Satisfying Meals Using Only 3, 5 or 7 Ingredients which is being published by Harper Collins.

She started Dinner, then Dessert as a business in her office as a lunch service for her coworkers who admired her lunches before going to culinary school and becoming a full time personal chef and private chef.

As a personal chef Sabrina would cook for families one day a week and cook their entire week of dinners. All grocery shopping, cooking and cleaning was done along with instructions on reheating. As a private chef she cooked for private parties and cooked in family homes in the evenings for families on a nightly basis after working as a personal chef during the day.

Sabrina has been certified as a ServSafe Manager since 2007 and was a longstanding member of the USPCA Personal Chef Association including being on the board of the Washington DC Chapter of Chefs in the US Personal Chef Association when they won Chapter of the year.

As a member of the community of food website creators Sabrina Snyder has spoken at many conferences regarding her experiences as a food writer including the Indulge Food Conference, Everything Food Conference, Haven Food Conference and IACP Annual Food Professionals Conference.

Sabrina lives with her family in sunny California.

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