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    You are in: Home / Recipes / TSR Version Good Seasons ItalianSalad Dressing Mixby Todd Wilbur Recipe
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    TSR Version Good Seasons ItalianSalad Dressing Mixby Todd Wilbur

    TSR Version Good Seasons ItalianSalad Dressing Mixby Todd Wilbur. Photo by kellychris

    1/4 Photos of TSR Version Good Seasons ItalianSalad Dressing Mixby Todd Wilbur

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    Total Time:

    Prep Time:

    Cook Time:

    1 hr 10 mins

    10 mins

    1 hr

    Mille®'s Note:

    Save money on groceries. When added to vinegar, water, and oil, you get one of the best-tasting homemade instant salad dressings. The dry pectin can be found near the canning supplies in your supermarket. Source:

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    Units: US | Metric

    To make dressing


    1. 1
      Place the carrot and bell pepper on a baking pan in an oven set on 250°F for 45 to 60 minutes, or until all of the small pieces are completely dry, but not browned.
    2. 2
      Combine the dried carrot and bell pepper with the other ingredients in a small bowl.
    3. 3
      The mix can be stored in a sealed container indefinitely until needed.
    4. 4
      When ready to use, pour ¼ cup of vinegar into a cruet or jar.
    5. 5
      Add 3 tablespoons of water, then add the dressing mix.
    6. 6
      Seal and shake vigorously.
    7. 7
      Add ½ cup of oil and shake until well blended.

    Ratings & Reviews:

    • on March 04, 2003


      Made this up and my family thought it was the real thing!! Good recipe!

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    • on May 31, 2010


      My Cousin loves Good Seasons and she can't get it in Canada so I made some for her when I visited my parents this month. I had made 7 individual packages. I just lined up those little ziploc snack bags and went from there. No point in just doing one package. Had enough of the carrots and peppers to do 7. Drying the carrots worked out perfectly. The peppers on the other hand caused me a problem. I put them in the oven at the same time as the carrots but they just wouldn't dry. I even left them in after I took the carrots out but no way. So smart me thought I should put the oven up just a wee bit.....yeah well they dried alright...into a nice black color....But I was determined, so the next day I bought another red pepper and tried again. This time I only washed the outside of the pepper and removed all the seeds and stuff and chopped it small. But I put the oven at 200 and gave it 2 1/2 hours and it was perfect. Yippee..... The flavor of this dressing was absolutely delicious!! My Cousin couldn't stop raving about how she loved it and it was so good. Thanks so much for sharing your recipe Mille. Forgot to add that I only have the before picture, I totally forgot to take a picture when we made it for supper....

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    • on April 24, 2008


      So good and easy to make! Waaaay lower in sodium than store-bought. I fill several jars with the mix and keep them on hand for last-minute mixing. To make it completely home made, I zest a lemon, dehydrate it, and add extra pepper.

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (23)


    Nutritional Facts for TSR Version Good Seasons ItalianSalad Dressing Mixby Todd Wilbur

    Serving Size: 1 (23 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 126.6
    Calories from Fat 122
    Total Fat 13.6 g
    Saturated Fat 1.7 g
    Cholesterol 0.0 mg
    Sodium 291.3 mg
    Total Carbohydrate 1.2 g
    Dietary Fiber 0.0 g
    Sugars 1.0 g
    Protein 0.0 g

    The following items or measurements are not included:

    lemon pepper

    dry pectin

    Ideas from


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