Olive Garden Salad Dressing
Yield: approximately 1 cup.
1/2 C. Mayonnaise
1/3 C. White Vinegar
1 tsp. Vegetable Oil
2 Tbsp. Corn Syrup
2 Tbsp. Parmesan Cheese
2 Tbsp. Romano Cheese
1/4 tsp. Garlic Salt – or one clove garlic minced
1/2 tsp. Italian Seasoning
1/2 tsp. Parsley Flakes
1Tbsp. Lemon Juice
sugar (optional)
Olive Garden Salad Mix (iceberg lettuce, black olives, tomato wedges, red onion slices, pepperocini peppers and croutons)
Place all ingredients in a blender until well mixed. If this is still a little too tart, add a 1/2 to 1 tsp extra sugar. Keeps about 10 days if stored in an air tight container in the refrigerator. You can use it for a marinade for vegetables or meats that you might like to grill.
1/2 C. Mayonnaise
1/3 C. White Vinegar
1 tsp. Vegetable Oil
2 Tbsp. Corn Syrup
2 Tbsp. Parmesan Cheese
2 Tbsp. Romano Cheese
1/4 tsp. Garlic Salt – or one clove garlic minced
1/2 tsp. Italian Seasoning
1/2 tsp. Parsley Flakes
1Tbsp. Lemon Juice
sugar (optional)
Olive Garden Salad Mix (iceberg lettuce, black olives, tomato wedges, red onion slices, pepperocini peppers and croutons)
Place all ingredients in a blender until well mixed. If this is still a little too tart, add a 1/2 to 1 tsp extra sugar. Keeps about 10 days if stored in an air tight container in the refrigerator. You can use it for a marinade for vegetables or meats that you might like to grill.
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