This recipe is from Cook's Country, and under a subscription to review. It is well worth the money to join the Cook's Illustrated site, and make all of their great recipes. I've been making this recipe, and I haven't bought store dressing in months.
Italian Dressing
Each batch of dressing makes about 1/2 cup, enough to dress 16 cups of greens and serve 6 to 8 people. Leftover dressing can be refrigerated for up to 3 days.
Dry Mix (1 Cup, or 10 Batches)
1/4 cup powdered lemonade mix
3 tablespoons dehydrated minced onion
3 tablespoons dehydrated minced garlic
3 tablespoons pectin (Sure-Jell)
1 tablespoon dried oregano
2 teaspoons dried basil
1 teaspoon red pepper flakes
1 tablespoon salt
Whisk all ingredients in bowl until well combined. Store in airtight container for up to 3 months.
To make salad dressing:
whisk in a bowl:
1 1/2 tablespoons Dry Mix
2 tablespoons red wine vinegar
1 tablespoon water
Cover with plastic wrap and microwave until garlic and onion are just softened, about 15 seconds. Cool to room temperature, then slowly whisk in 6 tablespoons (if doubling 12 Tbs equals 3/4 C) olive oil.
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