the ultimate italian-herb vinaigrette.

I have a confession: I made salad dressing from a store-bought packaged seasoning mix. And I liked it.

Understatement – I loved it. And you’ll love it, too. It’s a fact. This is the best salad dressing EVER. I got the recipe from Megsy, my pseudo mother-in-law, and it’s important for you to know that whenever she makes it, I am literally drinking the stuff.

This is not a joke. This is serious dressing. It’s so good, on a variety of things. Salad, yes – but I’m most partial to eating it with antipasti, specifically. I like to pour it on a piece of bread. I like to pour *a lot* of it on a piece of bread.

Good Seasons by Kraft, people. This is not a joke, either. I know you’re all surprised. Or maybe you’ve had this before, and you’re not surprised. You guys know I’m all about making dressings from scratch because it’s so easy to do and so much better than store-bought, but this is an exception. Well, kind of. It is partially homemade.

Try it, and prepare for addiction.

Italian-Herb Vinaigrette

• Good Seasons Italian dressing mix (not low-cal) and bottle
• Red wine vinegar
• Canola oil {we like Wesson Best Blend}
• 2 packets Truvia
• Dried dill weed
• Dried basil
• Balsamic vinegar

Use the Good Seasons bottle to prepare dressing.  Pour red wine vinegar to the V line.  Pour water to the W line.  Add oil to the O line – do not use olive oil because it becomes too thick.

Add the entire packet of Good Seasons mix and 2 packets of Truvia (or equivalent sugar).  Now put a layer of dried dill weed on top and another layer of dried basil.  Shake the contents and then add a good Balsamic vinegar or even better a good Balsamic glaze to taste.  Shake well and enjoy.  If refrigerating, take it out early to let it come to room temperature.

Enjoy it my favorite way, poured over antipasti. Roast your favorite seasonal veggies (eggplant, portobello mushrooms, red onion, and zucchini are shown above – I believe it was in September) and serve with your favorite cheeses, meats, olives, and such. Don’t forget a nice piece of bread to eat with the dressing. This is truly my favorite way to eat. We had paired this with the Tuscan-Style Peppered Chicken, but it could easily stand on its own. It’s the kind of thing you want to leave out on a Sunday afternoon – with several bottles of wine.

Pour yourself a glass, and enjoy.