This dry mix is based on the classic Good Seasons Italian dressing packets you’ll find in supermarkets across America—but made at home with pantry ingredients and without additives. It’s one of those things you’ll always want to have on hand.

The dry mix keeps well for up to 1 year in a tightly sealed jar stored in a cool, dark cupboard. Once made up into dressing, it will last up to 2 weeks in the fridge.

Unlike the store-bought version, this recipe uses mustard and honey for emulsification in place of commercial thickeners. The result is a zesty, herby vinaigrette with a gentle tang and just the right amount of body—perfect for green salads, pasta salads, grilled vegetables, or corn salad.

INGREDIENTS (Dry Mix):

• ½ cup (60 g) kosher salt
  (or 2 tablespoons / 36 g table salt)
• ½ cup (20 g) dried oregano
• ¼ cup (6 g) dried parsley
• ¼ cup (20 g) garlic powder
• ¼ cup (25 g) onion powder
• ¼ cup (50 g) sugar
• 4 teaspoons dried basil
• 2 teaspoons ground black pepper
• 1 teaspoon dried thyme
• 1 teaspoon celery seed

INGREDIENTS (To Make the Dressing):

• 2 tablespoons dry mix
• ¼ cup (60 ml) vinegar (any kind—except balsamic)
• ½ cup (120 ml) olive oil (or any neutral oil)
• 1 teaspoon mustard (Dijon or yellow)
• 1 teaspoon honey

METHOD:

1. Combine ingredients: In a small bowl or jar, mix together the salt, oregano, parsley, garlic powder, onion powder, sugar, basil, pepper, thyme, and celery seed.
2. Store: Transfer to an airtight jar or container and label with the name and date. Store in a cool, dark cupboard for up to 1 year.
3. To use: Use 2 tablespoons of the mix to make one batch of dressing (see dressing instructions below).
4. Make dressing: Whisk all ingredients together in a small jar or bowl until emulsified. Taste and adjust if needed (more honey for sweetness, more vinegar for punch). Store in the fridge for up to 2 weeks or more—the oil may solidify when cold, so bring to room temperature and shake before using.