Prep 10 mins
Cook 0 mins
From www.TopSecretRecipes.com. This is a copy cat recipe of the Olive Garden's Italian Salad Dressing.
- 1⁄2 cup white wine vinegar
- 1⁄3 cup water
- 1⁄3 cup vegetable oil
- 1⁄4 cup corn syrup
- 2 1⁄2 tablespoons grated romano cheese
- 2 tablespoons dry pectin
- 2 tablespoons Egg Beaters egg substitute or 2 tablespoons beaten eggs
- 1 1⁄4 teaspoons salt
- 1 teaspoon lemon juice
- 1⁄2 teaspoon minced garlic
- 1⁄4 teaspoon dried parsley flakes
- 1 pinch dried oregano
- 1 pinch crushed red pepper flakes
- Combine all of the ingredients with a mixer on medium speed or in a blender on low speed for 30 seconds.
- Chill at least 1 hour.
- Serve over mixed greens.
Okay, so I went into making this recipe with a very pessimistic view. I've heard non-stop negative reviews for attempts to make the Olive Garden dressing. First, I purchased the original bottle at Olive Garden. Wayyy too expensive, there's hardly any dressing, and you're paying for a heavy glass bottle! I was running low, so I wanted to try a few recipes. Thank god I tried this one first... I followed it to par, using light corn syrup and everything else as listed. I let it chill for 3 hours while I ran errands, came back, and sampled each dressing on a plate. Yes, it was very tart, and I'd have to agree, it wasn't quite Olive Garden's dressing. It needed more garlic powder in addition to the fresh garlic. I added probably about 1 1/2 tsp of garlic powder and voila! PERFECT, if not BETTER... The bottled one tastes more bland, and that's probably because of preservatives. This recipe is brighter in taste than the bottled Olive Garden one. Definitely my favorite now...And seriously, side by side, they look almost identical. This recipe turned out a little more yellow than the bottled Olive Garden one, and a little more rustic and chunky than the bottled one, but over all wayyyy better than Olive Garden's own!!! Totally a keeper. Just add more garlic powder at the end. :) Yay! THANK YOU SO MUCH for posting it!!!!!! <3
We LOVED this. My only recommendation is to let it chill longer than an hour. A day, if possible. We ate it after 2-3 hours of chilling, and it was semi-bland with an after taste of the olive garden dressing. However, the next day, the flavors had married together and the dressing was PERFECT. Absolutely great!!
We loved this dressing. Left ouf the pectin and not sure how it would have changed flavor more but this was delicious. Thank you