I made a couple of minor changes to the recipe. I purchased dried red bell pepper flakes and ran them through the food processor, then measured this into the mix. I left out the carrots. And, I have xanthan gum on hand so I used ¼ tsp along with the ratios in the recipe posted here. So far with my initial batch, the taste is close enough to Good Seasons that I certainly won't miss it! I made a quadruple batch to start with (so, 1 tsp total of xanthan gum}. I had my last packet of Good Seasons on hand and measured 4 tsp of seasoning in the packet, so that is what I used in the vinegar/oil mixture from my bulk batch. I like the dressing more tart, so I make it in the cruet with wine vinegar up to the V mark, balsamic vinegar to the W mark, then finish with the seasoning mix and oil.

I use half the sugar, half the salt and double the dried carrots. It's the go to dressing in our house and the dry mix is spectacular sprinkled on veggies. This mix is wayyyy better than Good Seasons, even with my personal tweaks!!

Really good dressing, better than Good Seasons, by a mile. White wine vinegar, canola and immersion blender.

I use this ALL THE TIME.. I NEVER buy pkgs.. I sub the vinegar for red wine vinegar.. It works AWESOME!!!! Great for salads, marinades for chicken to boot!

I love this clone! I can make this for a fraction of the cost of what it cost from Good Seasons. I make 5 or 6 "packets" at time so it's ready when I need it.

BLAH! Sorry but it doesn't come close.