Community Pick
Olive Garden Salad Dressing
photo by Bay Laurel
- Ready In:
- 5mins
- Ingredients:
- 10
- Serves:
-
15
ingredients
- 1⁄2 cup mayonnaise
- 1⁄3 cup white vinegar
- 1 teaspoon vegetable oil
- 2 tablespoons corn syrup
- 2 tablespoons parmesan cheese
- 2 tablespoons romano cheese
- 1⁄4 teaspoon garlic salt
- 1⁄2 teaspoon italian seasoning
- 1⁄2 teaspoon parsley flakes
- 1 tablespoon lemon juice
directions
- Mix all ingredients in a blender until well mixed.
- If this is a little to tart for your own personal tastes please add a little extra sugar.
Questions & Replies
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how many carbs are in this dressing
Reviews
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It's a really great tasting and simple dressing, but it's not the Olive Garden Dressing I know (in Winnipeg). I've been looking for this copycat recipe for a while, and am led to believe Olive Garden doesn't use mayo in their dressing. I'm going to try Tonkats' version of this next. -
Very easy and delicious. It's the first time I've seen my kids finish their entire salad. I added the sugar because it was a bit too bitter without. We cooked the crab fettucini with this and bread sticks. We felt spoiled! -
It's really nothing like Olive Garden's dressing, but still excellent. I have made several times and everyone loves it. I only made a few changes, less vinegar and lemon juice, no corn syrup, and a sprinkle of sugar. Oh, and it's best to leave in the fridge for at least an hour to let the flavors meld. Thank you so much!! :) -
I used red wine vinegar...tasted exactly like the dressing at the olive garden. Super Yummy!
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I'm actually very impressed with this recipe. I used olive oil instead of vegetable oil and sugar instead of corn syrup for my own personal reasons. The vinegar taste is dominant so I decided to add another 1/2 tsp of sugar. Pretty yummy. I've decided that this thing is a keeper especially since I'm collecting salad dressing recipes with the intention of integrating more raw veggies in our diet. Thanks for posting a great recipe!
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Tweaks
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I'm actually very impressed with this recipe. I used olive oil instead of vegetable oil and sugar instead of corn syrup for my own personal reasons. The vinegar taste is dominant so I decided to add another 1/2 tsp of sugar. Pretty yummy. I've decided that this thing is a keeper especially since I'm collecting salad dressing recipes with the intention of integrating more raw veggies in our diet. Thanks for posting a great recipe!
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absolutely delish - loveloveloved it! i did add an extra tablespoon of corn syrup and i omitted the lemon juice (out of lemons), and i used all grated parm instead of the romano. i used garlic powder instead of garlic salt (what i had on hand), and i was probably a little generous with that. this dressing made me eat an entire huge plate of salad and then i was sad when all the salad was gone! i will be using this dressing all the time. thank you so very much for posting! -
I made this for dinner tonight to go on a salad along with our spaghetti. My picky husband loved it. All of us loved it and I'll be putting this one in my permanent recipe file. I made one change. instead of garlic salt, I used a clove of garlic. I put everything in the food processor then let it chill for a few hours before serving it.
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I was just about to post my salad dressing recipe which is virtually identical to this. The only difference is that I use 3 T. of corn syrup, and I use olive oil instead of vegetable oil. I blend the ingredients until they are completely emulsified. This is my favorite salad dressing, and something that always impresses dinner guests! A++++ For anyone who gave this less than 4-5 stars, they must not like Olive Graden's dressing either, because it is very much the same.
RECIPE SUBMITTED BY
RecipeNut
Smithfield, Rhode Island
