Olive Garden Italian Salad Dressing

By Hklbrries

Pectin, usually used in jams and jellies, is the secret to thickening the dressing.

* Note: Because of the possible threat of salmonella (a bacteria that causes food poisoning) from raw eggs, health officials recommend that the very young, the elderly, pregnant women and people with serious illnesses or weakened immune systems not eat raw or lightly cooked eggs. Liquid egg substitutes, which are pasteurized, are a safer alternative.

Ingredients

• 1/2 cup white vinegar
• 1/3 cup water
• 1/3 cup vegetable oil
• 1/4 cup corn syrup
• 2 1/2 tbsp Romano cheese, grated
• 2 tbsp dry pectin
• 2 tbsp beaten egg or liquid egg substitute (*see note)
• 1 1/4 tsp salt
• 1 tsp lemon juice
• 1/2 tsp minced garlic
• 1/4 tsp dried parsley flakes
• Pinch dried oregano
• Pinch crushed red pepper flakes

Details

Servings 12

Preparation

Step 1

Combine all the ingredients with a mixer on medium speed or in a blender on low speed for 30 seconds. Chill at least 1 hour.