Olive Garden Salad Dressing

can someone tell me why there are 2 listing for oil and sugar in this recipe?

Barb -

This is one of the clones I have for it -

Olive Garden’s House Dressing (clone)

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

here is another that I have -

Olive Garden Italian Dressing Recipe
Top of Form 1
Bottom of Form 1
?Serves/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.

Marinade: The Olive Garden House Dressing Recipe
16 ounce bottle, Paul Newman’s (Newman’s Own Family Recipe Italian).
3/4 cup water
2 tablespoon Apple Cider vinegar
1/2 teaspoon corn syrup.
Mix everything together shaking well.


Barb - you quite welcome!

I don’t know what the recipe was that you had originally - so without seeing it I cannot say - the only thing I can think of is maybe the additional sugar was being added if it was too tart.

Kitchen Witch

oh thank you so much!!! my husband and i are spice nuts, we have every different spice that we can find, thats why we wont buy salad dressings ourselves, we like to make them and put our twist on them, just a hint for shoppers, if you go to little shops that you wouldnt normaly think of going to, like a Korean shop, you can find things there that are of high quality, and low in price, we found a 30 oz bottle of pure vanilla extract for 13 dollars, made in Madegascar (i hope i spelled that right) any way, it benefits one to go to what some of us think “strange” places might be, we are in Boise Idaho, and the little Korean store is one of our favorite places to go, hot sauces, special items only resturants carry cause we just dont know about them!!! anyway, thanks again kitchen witch! gloria =)

Will try the Olive Garden dressing. Do they really all taste the same they all are different?

Hello I am from Australia, I don’t know about Olive Garden Salad Dressing, but all the interest in it has made me determined to try it. Thank you. Barbara

I think you will like it very much!! KW

I’m anxious to try this. I love Olive Garden Salads!