Let's Do Lunch Community

1 T. garlic salt
1 T. onion powder
1 t. Splenda
2 T. dried oregano
1 t. ground black pepper
1/4 t. dried thyme leaves
1 t. dried basil
1 T. dried parsley
1/4 t. celery salt
2 T. salt

In a small bowl, mix all ingredients together until well blended.  Store in a tightly sealed container.

To prepare Italian dressing, whisk together 1/4 cup white or cider vinegar, 2/3 cup canola oil (tastes better than olive oil, but can use), 2 tablespoons water, 1 tablespoon Worcestershire sauce, 1/4 teaspoon Tabasco sauce, 1/2 teaspoon white pepper, and 2 tablespoons of the dry mix.

VL - Thank you for posting this!  I'm bookmarking it as one of my two favorite spice blends.  The other is the recipe for Emeril's ESSENCE Creole Seasoning

http://boards.letsdolunch.com/boards/ht ... 922#p38922

Gwen... Thanks for the link -- I bookmarked it.  I have Emeril's Bayou Blast that I bought at the grocery store but when I finish it I am making my own because I know it will be a lot cheaper to make than buy.