My new crack: Good Seasons Italian dressing powder

Good Seasons ItalianThis 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.

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  1. 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.

    Comment by Ian — September 16, 2008 @ 10:49 am

  2. 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.

    Comment by JM — September 16, 2008 @ 11:03 pm

  3. 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.

    Comment by Chris — October 13, 2008 @ 12:37 pm

  4. can someone please tell me where i can buy the powder?


    Comment by shelley — January 9, 2010 @ 7:16 am

  5. @Shelly, I was told you can purchase it at Sam’s Club. If not, it’s worth a try to find it online! Hope this helps!

    Comment by Amanda — July 23, 2010 @ 12:13 pm

  6. You can get it at the regular grocery store, Publix, Kroger, etc.

    I use it to cook with. My favorite is making Italian Chicken and Rice Bake. It is so good! I use the Italian Dry Mix and Cream of Chicken.

    Comment by Kimberly — October 5, 2010 @ 12:48 pm

  7. We can getit in the states at any grocer. It got really expensive during the recesesion. Secret-It is super cheap at Walmart.

    Comment by tracy — March 20, 2013 @ 6:40 pm

  8. This sounds really delicious and something new to try. Thank you for sharing this.


    Comment by simon tatlock — January 19, 2016 @ 12:08 am

  9. How does one read the best by date ’14 July 19′ on the bottom of Good Seasons box. Is it July 2014 or July 2019

    Comment by DOROTHY — October 28, 2018 @ 8:53 am

  10. The year is the last number. So it would be July 14,2019.

    Comment by Lia — May 1, 2019 @ 6:33 pm

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