Total Time
Prep 0 mins
Cook 0 mins

Ingredients Nutrition


  1. Mix ingredients and store in an air-tight container.
  2. Will keep for several months.
  3. To use in an oil-and-vinegar dressing: Mix 1 Tbsp mix with 1/4 cup vinegar, 2 Tbsp water, and 2/3 cup oil (or a combination of oils to equal this amount) in a covered container.
  4. Shake vigorously.
  5. To use with mayonnaise or yogurt as a salad dressing: Mix 1 Tbsp mix with 1/4 cup mayonnaise and 1 Tbsp water in a covered container.
  6. Shake vigorously.
  7. To use with mayonnaise, yogurt or sour cream as a dip: Mix 1 Tbsp mix with 1/4 cup of spread.
  8. (You can also add some Dijon mustard and other herbs to your preference.) Serve with raw vegetables.
Most Helpful

Very versitile. I add mustard to everything and it works here too. I now seem to have a jar of "dressing" in my fridge at all times.

Tebo September 23, 2001

Added to the dry mix, 1T. Splenda, 1T Oregeno, 1T dry mustard, 1t salt. After making an oil and vinigar added 1T of Tart cherry preserves, no sugar added. Actually my friend made this dressing for a Spring Greens salad with dried cherries, nuts and a variety of other things thrown in. It was delicious!!

Amazing Grace November 02, 2008

A good dressing and went well over spinach, but is not Italian dressing. It tasted more along the lines of French dressing, mainly I think because of the paprika. I liked the celery seed on the salad, but didn't think it really matched Italian dressing either. We couldn't taste the sesame seeds. I used less oil for our tastes. There is no time listed on the recipe (it took me about 8 minutes start to finish).

Maito January 08, 2013