My new crack: Good Seasons Italian dressing powder
This is going to be a frilly post. But I’m 100% serious.
A couple of days ago, the bf and I were starving and all we had were a few backs of bagged salad from TJs. All the salad dressing we had in the fridge expired about 3 months ago. Thankfully, my bf never throws anything away, so I pulled out a box of Good Seasons Italian dressing mix (the package looks completely different from what it looks like now, because it expired in 2002). I figured expired salad dressing mix can’t be bad - nothing could possibly grow in it, and in fact, due to its half-life, it’s probably less radioactive now than when the bf bought it.
You basically add vinegar and oil to it and mix. We have never had a salad dressing this good.
I like those mixed salads with bitter greens like radicchio and watercress, and that’s usually good enough to keep the bf away. With this stuff on it, though, he was all over it like white on rice.
Today I looked forward to eating a big salad with this stuff slathered all over it. I eat plenty of salads, but never look forward to it like this.
What’s the secret? I don’t know. I suspect the astronomical sodium levels help - man, I love salty food. There’s also sugar (never seems to hurt). Dehydrated carrots, garlic, red bell peppers. Xanthan gum and maltodextrin (mmmmmm!). Here we go: natural flavors (might I remind you that vinegar is a weak acid).
Seriously, the $6.99/bottle shit at Whole Foods can’t hold a candle to this stuff.
Posted on July 25th, 2008 by JM
I’m always a bit shocked in reading what people around the world think an Italian salad dressing is, especially if you have to add vinegar and oil to it: in Italy, salad dressing IS vinegar and oil; salt, pepper and everything else are optional.
The sugar has a reason though: it counteracts the acidity of the tomatoes.
Yeah, this is not “true” Italian dressing, but who cares? It tastes good. Let’s just hope Italy doesn’t sue like the Greeks did over feta, and the French over champagne.
Good point about the sugar vs the tomato acidity. Didn’t think about that.
I grew up on this and have always loved it. Now, I play with the mix–I use a little balsamic vinegar as well as the red wine vinegar. I also add a touch of Tabasco and honey mustard. Tangy, sweet and awesome.