Homemade Italian Dressing Dry Mix is a breeze to keep on hand for healthy, gluten free, dairy free and low carb salad dressing any time!
If you have read many of my posts, you know by now that I love to have mixes on hand. Click on the “mixes” tag and you will see lots more. Homemade Italian Dressing Dry Mix is one of them. I can make a large or small batch of dressing up for our salads or can add it to a recipe.
I love to look in my spice cabinet after making up several mixes. My mason jars lined up with homemade, healthy and cheap mixes makes me happy. 🙂
Keep the dressing at room temperature so the oil will not thicken. Shake the mix well before measuring and as with any oil and vinegar dressing, shake the dressing well before using.
Yield of the dry mix is about 6 tablespoons, which will make 3 batches of dressing. Each batch is just about 1 cup.
2 Tablespoons of this mix equals 1 packet of a bought mix.
I originally got this recipe from allrecipes and made my own changes to it.
Check out my other homemade condiments!
Homemade Italian Dressing Dry Mix is part of these great collections:
white vinegar when making dressing
extra virgin olive oil when making dressing
water when making dressing
dry mix when making dressing
For the dry mix, gather your seasoning ingredients.
Mix all together, put in air tight jar and label. I put the directions right on the lid so I don’t have to pull out the recipe when I make it.
When you are ready to make the dressing, you need your dry mix, oil, vinegar and water.
Mix them together.
Pour it into your container of choice.
NOTE: the nutrition facts are for the mix only and they are for two Tablespoons so one packet worth (if you bought a packet in the store). It will make you about 1 cup of dressing so 3 net carbs for about 1 cup of dressing, not 1 serving. There are no carbs in water or oil so the only thing that would add carbs would be the vinegar you use and most do not have carbs. Balsamic would be the one you would have to watch the most for carbs.
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- 1 Tbsp garlic powder
- 2 Tbsp dried oregano
- 1 Tbsp onion powder
- 1 Tbsp dried parsley
- 1/2 Tbsp salt
- 1 tsp black pepper
- 1 tsp dried basil
- 1/4 tsp dried thyme
- For the dry mix, gather your seasoning ingredients.
- Mix all together, put in air tight jar and label. I put the directions right on the lid so I don’t have to pull out the recipe when I make it.
- When you are ready to make the dressing, you need 2 Tbsp of dry mix, 2/3 cup extra virgin olive oil, 1/4 cup white vinegar (or whatever vinegar you like) and 2 Tbsp of water.
- Mix them together.
- Pour it into your container of choice.
NOTE: the nutrition facts are for the mix only and they are for two Tablespoons so one packet worth. It will make you about 1 cup of dressing so 3 net carbs for about 1 cup of dressing, not 1 serving. There are no carbs in water or oil so the only thing that would add carbs would be the vinegar you use and most do not have carbs. Balsamic would be the one you would have to watch the most for carbs.
Amount Per Serving Calories 15Total Fat 0gSaturated Fat 0gTrans Fat 0gUnsaturated Fat 0gCholesterol 0mgSodium 585mgCarbohydrates 4gFiber 1gSugar 0gProtein 1g
This data was provided and calculated by Nutritionix using unknown brands unless named in the recipe. If nutrition is important to you, I highly encourage you to verify any data you see here with your favorite nutrition calculator. Also, you can put in exactly what you used so it is the most accurate. This is just to give you an idea, as any nutrition calculation is not exactly accurate unless every single product brand used is entered. Please note also that I am not a certified nutritionist or health professional of any kind. Please consult a doctor or trained professional for medical advice.
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