Instead of making dressing from scratch, why not turn some store-bought Italian into this creamy Olive Garden copycat? And we're talking Olive Garden here - don't forget the breadsticks!
1 1/2 cup Italian salad dressing
2 tablespoons finely shredded Parmesan cheese
2 tablespoons sugar or sugar substitute
1 large raw egg or egg beaters equivalent
OR
2 tablespoons mayonnaise
1/4 cup olive oil
Combine the Italian salad dressing, Parmesan cheese, sugar, and egg (or mayo) in a blender on high speed until smooth.
Place the top of a double boiler over simmering water. Add the dressing mixture and olive oil and whisk constantly until the mixture is thick and heated through.
Transfer the Olive Garden copycat salad dressing to a jar with a lid and chill for several hours before using. Store leftovers in the refrigerator for up to 1 week.
Recipe Source: Adapted from Gloria Pitzer
Use freshly grated Parmesan cheese instead of pre-packaged for a more robust taste.
Try adding a pinch of garlic powder or freshly minced garlic for extra flavor.
For additional acidity, drizzle in a little fresh lemon juice or red wine vinegar.
If the dressing is too tangy, balance it with a little more sugar or mayonnaise.
Try adding herbs like oregano or basil to customize the dressing.
For a touch of heat, add a dash of crushed red pepper flakes.
Using high-quality olive oil can significantly improve the final flavor of the dressing.
Feel free to adjust the ratios based on your personal preference.
Use a double boiler as instructed for gentle heating; direct heat can curdle the egg.
You can experiment with other cheeses such as Pecorino Romano for a sharper flavor, but it will alter the flavor.
Sugar balances the acidity in the dressing and boosts the overall flavor.
Egg or mayonnaise adds creaminess and acts as an emulsifier, helping to combine oil and vinegar and create a smooth, cohesive dressing.
Yes, if you don't have a blender, you can whisk the ingredients together vigorously in a bowl.
Chilling the dressing for at least a couple of hours allows the flavors to meld and develop fully, resulting in a better taste.
Yes, this dressing can be made a day or two in advance, and storing it in the refrigerator allows the flavors to deepen.
Store the dressing in an airtight jar or container in the refrigerator for up to one week. Always give it a good shake before using.
Freezing is not recommended due to the mayonnaise and egg content, which will change in texture upon thawing.
This dressing is versatile and goes well with mixed greens, Caesar salads, or even drizzled over pasta salads.
If it's too thin, you can thicken it by adding more mayonnaise or Parmesan cheese gradually until the desired consistency is reached.
Feel free to adjust the sugar to taste. You can even use a sugar substitute if you prefer a lower-calorie option.
Blender: For combining the Italian salad dressing, Parmesan cheese, sugar, and egg (or mayonnaise). If you don't have a blender, you can use a whisk.
Double Boiler: To gently heat the dressing mixture over simmering water, allowing for even heating without direct contact with the heat source.
Whisk: For mixing the dressing mixture with olive oil in the double boiler until thickened.
Measuring Cups and Spoons: For measuring the ingredients such as the Italian salad dressing, Parmesan, and sugar.
Jar with Lid: To store the prepared salad dressing in the refrigerator, keeping it fresh for up to one week.
Caesar Salad: Use the dressing as a substitute for the traditional Caesar dressing, enhancing the salad with its creamy texture and savory flavor.
Grilled Chicken: Drizzle the dressing over grilled chicken to add moisture and a burst of flavor.
Roasted Vegetables: Toss roasted vegetables in this dressing to boost their flavor.
Pasta Salad: Mix the dressing into a cold pasta salad that complements various add-ins like olives, bell peppers, and salami.
Dipping Sauce for Veggies: Serve the dressing as a dipping sauce for a vegetable platter.
Antipasto Platter: Use the dressing to drizzle over an antipasto platter, bringing out the flavors of cured meats, cheeses, and marinated vegetables.
Grilled Fish Tacos: Drizzle the dressing on fish tacos for a creamy, zesty contrast that complements the flavors of grilled fish and fresh toppings.
Green Bean Salad: Toss blanched green beans with the dressing for a quick side dish.
Pumpkins aren't just for pies or Halloween decorations. These large, orange gourds - while naturally sweet - also work well in savory dishes. They pair well with poultry and pork (and especially bacon) and their creamy-when-cooked texture blends easily into soups.
In a cooking rut? Try one of these taste-tested, family-approved recipes using ground beef.
Love buffalo wings? Get that same hot, zippy flavor in everything from deviled eggs to enchiladas. And of course: wings.
reviews & comments
October 21, 2013
Nice way to dress up bottled salad dressing. I didn't add the sugar and used half of the mayo suggested (just to give it a little creaminess but not break the fat bank)
July 8, 2013
I COULD EAT SALAD ALL DAY WITH THIS DRESSING IT IS SO GOOD THANK YOU!
July 4, 2013
I love the salad at OG and this tasted just like the dressing.
I worked there, it's seven seas salad dressing, pasteurized liquid egg, parmesan cheese, and sugar.
June 25, 2008
I love this dressing at The Olive Garden! I served this on mixed salad greens with homemade breadsticks. It might have been even better than The Olive Garden.
I may have not prepared it correctly, but it just didn't turn out well at all, in fact, I never served it.
Please be more specific - what about it didn't you like? How did it not "turn out well"?
August 28, 2007
I don't frequent Olive Garden enough to say if this is exactly like theirs but it was still a HUGE hit! I made it for a baby shower (the Mom loves Olive Garden) and everyone gobbled down more salad than anything! I've been asked to make it again for family holidays and I can't believe how easy it was to make.
You can also use egg substitute in place of the raw egg. Most vinaigrette dressings use egg/egg sub.
That is not true! I worked as a waitress for Olive Garden and we did not use Wishbone and add stuff to it. We ordered dressing and it came in big bags totally complete. You can purchase it from Olive Garden.
Does Olive Garden really use egg in their dressing?
The above comment is right. Olive Garden uses Wishbone Italian dressing and romano cheese.
The italian dressing they use for the dressing in the restaraunt is Wishbone Italian, then they add the extra ingredients.
December 27, 2004
I thought this was very close to the real version from olive garden. I used mayo instead of the egg.