Recipe(tried): Good Seasons Italian Salad Dressing (copycat recipe), Italian Salad Dressing and Variations, Low Fat Creamy Italian Salad Dressing - Some recipes for Ellen

Good Seasons Italian Salad Dressing (Copycat recipe)
Here's a clone for the instant dressing mix you buy in the little .7-ounce packets. When added to vinegar, water, and oil, you get one of the best-tasting instant salad dressings around. But what if you can't find the stuff, or it is no longer sold in your area, as I've heard from so many? Or maybe you want to save some money and make a bunch of your own? Just use the recipe below to make as much dry mix as you want, and save it for when you need instant salad satisfaction.

1 teaspoon carrot, grated and finely chopped
1 teaspoon red bell pepper, finely minced
3/4 teaspoon McCormick lemon pepper
1/8 teaspoon dried parsley flakes
1 teaspoon salt
1/4 teaspoon garlic powder
1/8 teaspoon onion powder
2 teaspoons sugar
1/8 teaspoon black pepper
2 teaspoons dry pectin
pinch ground oregano

Place the carrot and bell pepper on a baking pan in an oven set on 250 degrees for 45 to 60 minutes, or until all of the small pieces are completely dry, but not browned.
2. Combine the dried carrot and bell pepper with the other ingredients in a small bowl. Mix can be stored in a sealed container indefinitely until needed.

When ready to use, pour 1/4 cup of vinegar into a cruet or jar. Add 3 tablespoons of water, then the dressing mix. Seal and shake vigorously. Add 1/2 cup of oil and shake until well blended.

Italian Salad Dressings
Makes 1 Cup
Source: by Deborah Mele

3/4 Cup Olive Oil
1/4 Cup Balsamic Vinegar
1/4 Teaspoon Salt
1/4 Teaspoon Freshly Ground Pepper

Mix all the ingredients together, and beat lightly with a fork or a whip for a minute. Drizzle on your salad of choice and serve.

Variations:

Basic Italian Dressing - Replace the balsamic vinegar with red or white wine vinegar.

Herb - Add 1 teaspoon dried oregano, or 2 tablespoon fresh chopped basil or parsley to the basic recipe.

Mustard & Garlic - Add 1 tablespoon dijon mustard, and 1 finely minced garlic clove to the basic recipe.

Cheese - Add 2 tablespoons grated parmesan cheese to the basic recipe.

Raspberry - Use raspeberry vinegar in place of the other vinegars. This is great on salad greens that are topped with toasted walnuts and fresh raspeberries or strawberries.

Combine all ingredients in a jar. Close tightly, and shake vigorously.

Low Fat Creamy Italian Salad Dressing
Note from Cheri:
Here's a lower fat version of the classic salad dressing. After mixing, you can cover and keep this dressing refrigerated for three to four days.

1 C low fat sour cream
2 T red or white wine vinegar
2 T dry white wine
2 cloves garlic
3 tsp. Italian seasoning
1 T Dijon mustard
1 T honey
1 T grated Parmesan cheese
1 T olive oil
1/2 tsp. black pepper

Makes about 1 1/4 Cup
In a blender or food processor, process all ingredients except sour cream until completely mixed. Add sour cream and process just until mixed.