I discovered this in a recipe book created by a nearby church auxiliary years ago. I prepare it and use it as a dressing for Greek salad or pasta salad with tomatoes and cucumbers. The flavors taste 100 times better when I blend a day in advance!
| Prep Time: | 10 mins |
| Total Time: | 10 mins |
| Servings: | 4 |
| Yield: | 4 servings |
Ingredients
- ½ cup vegetable oil
- 2 tablespoons vinegar
- 2 teaspoons white sugar
- ½ teaspoon salt
- ¼ teaspoon dried parsley
- 4 cloves garlic, minced
- ¼ teaspoon dried basil
- ¼ teaspoon celery seed
- ¼ teaspoon dried marjoram
- ¼ teaspoon ground black pepper
Instructions
- Whisk vegetable oil, vinegar, sugar, salt, parsley, garlic, basil, celery seed, marjoram, and black pepper together in a bowl.
Reviews
Add a touch of lemon juice
Great flavour, just a little too oily for our tastes, we prefer a 3-1 ratio. I made half of this recipe and used extra virgin olive oil and white wine vinegar. Thanks for sharing.
Outstanding flavour… I have been asked to make again for Thanksgiving dinner. (I substituted white balsamic for the white vinegar and honey in place of sugar)
So the Good Seasons Garlic & Herb dressing is my favorite! But is really hard to find around my area. I’m so glad I found this recipe as it tastes EXACTLY like it! I’m not a fan of celery seed so I added half of what was needed and only a teaspoon of sugar. Subbed olive oil and used oregano instead of marjoram. Tasty!! Also added lemon juice as others did as well and that definitely added to the yummyness!
I made this recipe as written twice. I may try cutting the the sugar in half and try a good balsamic next time. But raves from my dinner guests both times.
Subbed Red wine or Balsamic vinegar for white and doubled. Extra virgin olive oil. Spices: doubled, including salt. Sugar: unnecessary or halved. Garlic: pressed or powder. Half a lemon, squeezed. Drizzled over a bed of romaine with tomato, cauliflower, onion, and garbanzo beans or chick peas – SUPERB! – Thank you –
Very tasty. I substituted oregano for the marjoram so it could be used for Greek salad. I also added a squeeze of lemon. Will make again. Nice combination of herbs, which could be be doubled for a stronger flavor.
This is by far my favorite salad dressing! Salty and light with a tangy taste all the way. I reduce the usage of oil by 25% to get a thicker concentrate. I will definitely make this again next week!
Loved this-I made with apple cider vinegar and didn’t have the marjoram so I just omitted it. Squirt of honey in place of white sugar. Turned out delicious!
I also used extra virgin olive oil instead of vegetable oil and I chose to use balsamic vinegar instead of plain vinegar. Because I am watching my sugar intake, I substituted one packet Truvia for the white sugar. I thought this was good but the spices (parsley, basil, celery seed, marjoram, pepper) needed to be doubled.
This is a good, solid salad dressing! I did use olive oil rather than the vegetable oil, and my vinegar was white balsamic–a nice complement to the flavors of herbs. I used my garlic press rather than mincing. I like that the herbs used are what I always have on hand! Thanks for the good measurements!