Olive Garden Italian Salad Dressing Recipe | Top Secret Recipes

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OLIVE GARDEN ITALIAN SALAD DRESSING BY TODD WILBUR

 In the 1970's, food conglomerate General Mills expanded its growing restaurant business. A research team was organized to study the market, and to conduct interviews with potential customers on what they want in a restaurant. Seven years later, in 1982, the first Olive Garden restaurant opened its doors in Orlando, Florida. Today it is the number one Italian restaurant chain in the country with over 470 stores. One of the all-time favorites at Olive Garden is the Italian salad dressing served on the bottomless house salad that comes with every meal. The dressing was so popular that the chain sells the dressing by the bottle "to go." You won't need to buy a bottle, though. With our Olive Garden Italian salad dressing recipe you can make your own version that tastes just like the original, and it's way cheaper. The secret to thickening this dressing is to use dry pectin, a natural ingredient often used to thicken jams and jellies. Pectin can be found in most stores in the aisle with baking and cooking supplies or near the canning items. Source: Top Secret Restaurant Recipes by Todd Wilbur.

GET THIS 1/2 cup white 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 beaten egg or egg substitute 1 1/4 teaspoons salt 1 teaspoon lemon juice 1/2 teaspoon minced garlic 1/4 teaspoon dried parsley flakes Pinch of dried oregano Pinch of crushed red pepper flakes

DO THIS 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 or use as a marinade. Makes 1 1/2 cups.

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