Olive Garden is one of my husband's favorite restaurants. He especially loves the salad that comes with the meals. He always raves about the salad dressing. Italian is his favorite, but he claims that the Olive Garden salad dressing is especially good, so I made a copy cat recipe so he could enjoy delicious salads at home. He says he cannot tell the difference......much! Here's how I make it:
How to Make the Green Salad:
- 2 Romaine lettuce hearts, chopped how you prefer your salads
- 1/4 cup of red onion, sliced fairly thin, keep individual pieces 1 to 2 inches long
- 2 medium tomatoes chopped
- 4 pepperoncini, the pickled type
- 6 to 8 pitted black olives
and just before serving add:
- large croutons
- shredded Parmesan cheese
Don't cut the lettuce until close to the time you plan to serve it, it is more crispy. I usually serve the dressing on the side, so people can put the amount they want.
Dressing Ingredients:
- 1/2 cup mayonnaise
- 1/4 cup water
- 6 tablespoons of white vinegar
- 1/2 tablespoon lemon juice
- 2 tablespoons of light olive oil
- 2 tablespoons of grated Romano cheese (can substitute Parmesan)
- 1/2 teaspoon of sugar
- 1 teaspoon Italian seasoning
- 1/4 teaspoon garlic powder
- 1/4 teaspoon of salt
I think this dressing tastes almost identical to what they serve at Olive Garden. If you want to tweak the flavor, try adjusting the amount of sugar or the amount of lemon juice, I think these have the biggest impact on the taste. Put your dressing in a pretty glass carafe and don't forget to shake well before serving.
How To Store Your Homemade Dressing
Because it is made from scratch, with no preservatives, this dressing will not keep nearly as long as what you buy in the store. However, it will be fine in your refrigerator, in an air tight container, for a week or a bit more. The flavors blend together and it is even more delicious after a day or two, so if you can, make it at least a day before you plan to use it.
Other Uses For Your Homemade Dressing
- Dressing macaroni salad
- Marinating chicken for broiling or baking
- Brushing on steaks or chops while grilling
- Vegetable dip - you may want to add a bit more mayo to thicken it
- Stir it into plain cooked pasta and vegetables to make it a tasty side dish
I hope you enjoy this salad dressing as much as I do, I use it a lot. The ingredients are usually always around and it is easy to make, though sometimes if I am out of Romano, I substitute Parmesan cheese in the dressing. Below you will find my favorite shaker carafe that I use to store my dressing. I love that it has a pour spout and a top.
Enjoy!
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