View Full Version : Olive Gardens Salad Dressing Needed



Shelley E Bodnar
March 31st, 2008, 02:08 PM
Can Someone Please Help Me? I Would Love Olive Gardens Recipe For Their Salad Dressing? Thank You In Advance.

God Bless,
Shelley E Bodnar

Kitchen Witch
March 31st, 2008, 04:53 PM
Shelley - have you seen these?

Olive Garden House Dressing

8 ounces Paul Newman's Vinegar and Oil Dressing
1 clove garlic, peeled and minced
1/2 teaspoon Dried basil
1/2 teaspoon Dried oregano
3 packages Sweet and Low -- or
1 tablespoon Sugar

Put ingredients into the bottle of dressing and shake well. Refrigerate 24
hours before using.


1/2 cup distilled white vinegar
1 teaspoon lemon juice
2 tablespoons beaten egg
1/3 cup water
1/3 cup vegetable oil
1/4 cup corn syrup
3 tablespoons grated Romano cheese
2 tablespoons dry, unflavored pectin
1 1/4 teaspoons salt
1/2 teaspoon minced garlic
1/4 teaspoon dried parsley
1 pinch dried oregano
1 pinch red pepper flakes

Pour the vinegar, lemon juice, and egg into a blender; Allow to rest for 10 minutes.

Add remaining ingredients to blender and blend on low speed for 30 seconds.

Chill at least 1 hour before serving.

Notes: Serve this dressing over mixed greens or use as a marinade for your favorite meat


Olive Garden Italian Dressing Recipe

Makes: 1 cup




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


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.


Olive Garden Salad Dressing


1 1/2 cups Bottled Italian dressing
2 tablespoons Parmesan -- grated
2 tablespoons Sugar or equivalent in -- Equal
1 large Raw egg ( egg beaters equivalent)
1/4 cup oil
2 tablespoons Mayonnaise
iceberg lettuce, spinach, romaine, etc.
raw onion rings -- (optional)
sliced radishes -- (optional)

Blend bottled dressing, parmesan, sugar, raw egg (or egg beaters
equivalent),and mayonnaise in blender on high speed 1/2 minute or until
smooth. Pour this mixture into the top of a double boiler and add 1/4 c
oil. Stir gently with a whisk over gently boiling water until it begins to
thicken and egg is completely cooked. Chill several hours or overnight
before using. If the dressing is too thick, add more Italian dressing as
needed. Mix together equal amounts of fresh spinach, iceberg and romaine
lettuce. Allow 2 T for each salad. Moisten leaves in dressing, do not
saturate; let stand 5 minutes. Add onion rings, radish, etc.