What Is The Caramel Syrup From Olive Garden Use

Olive Garden Italian Salad Dressing copycat recipe made with Romano cheese, vinegar, oil and garlic in just seconds with all the flavors you love.

We've had a lot of copycat recipes on the site, this salad dressing recipe is one of my favorite ones because its spot on and so easy to make. We serve this with Olive Garden Five Cheese Ziti al Forno (Copycat) and breadsticks as the perfect Olive garden copycat meal.

Olive Garden Italian Salad Dressing (Copycat)

Olive Garden Italian Salad Dressing has a cult following and for good reason. the dressing is full of flavor from the Romano cheese to the spices, and you can enjoy it at home with little effort. This version of the Olive Garden Salad Dressing has no mayo in it, but it does call for similar ingredients including raw egg. If you're uncomfortable using raw eggs buy pasteurized ones.

If you're looking for your favorite copycat recipes, that's actually one of the things the site is most known for, we LOVE a good copycat recipe. If you have any requests please let me know below in the comments section.

How to Thicken Salad Dressing:

The only ingredient in the mix here that may take any effort at all is the pectin. The use of pectin in the recipe is to create a thicker, viscous dressing that pours like a creamy dressing would. You are welcome to leave out the pectin if the consistency of the dressing is not important to you.

It is important to note that when working with a copycat recipe, you have to stay close to the original. In the case of this one we use pectin and corn syrup where I normally wouldn't use either. In my The Best Caramel Popcorn recipe I actually make a homemade version of corn syrup using the recipe below:

Homemade Corn Syrup (½ cup)

8 tablespoons of sugar
2 tablespoons hot water

Combine the ingredients in a small saucepan on low heat and stir until the grainy texture is gone and the sugar has melted into the water.
Do not allow the sugar mixture to brown, turn it off as soon as the sugar is melted.

How to safely cook with raw eggs:

You can either purchased pasteurized raw eggs or you can bring a pot full of water to a temperature of 140 degrees (use a thermometer) and allow the eggs to cook in the water for 3 minutes. If you're using extra large eggs, increase the time to 4 minutes. Do not allow the temperature to go past 140 degrees as you may inadvertently start cooking the interior of the eggs.

Olive Garden Copycat Italian Dressing

How do you make an Olive Garden Salad?

Olive Garden salad is an easy mix of ingredients:

Iceberg Lettuce
Shredded Carrots
Sliced Tomatoes (I use grape)
Pepperoncini Peppers (I use sliced so it's easier to share and eat)
Croutons
Sliced red onions
Pitted Black Olives
Italian Salad Dressing

Here's some of my favorite copycat recipes you can serve with this Italian Salad Dressing:

The Cheesecake Factory Farfalle with Chicken and Roasted Garlic (Copycat)
Cheesecake Factory Chicken Bellagio (Copycat)
Caramelized Onion Feta Pastry Bites (Copycat)
Cheesecake Factory Chicken Madeira (Copycat)

▢ 1/3 cup white vinegar
▢ 1/3 cup water
▢ 1/3 cup canola oil
▢ 1/4 cup corn syrup
▢ 3 tablespoons Romano cheese grated
▢ 1 tablespoon instant pectin
▢ 2 tablespoons raw egg beaten
▢ 1 teaspoon kosher salt
▢ 1 teaspoon lemon juice
▢ 1 clove garlic minced
▢ 1/8 teaspoon dried oregano
▢ 1/8 teaspoon crushed red pepper flakes

Process all the ingredients in a food processor until the chili flakes are tiny specks.
Refrigerate for an hour before serving.

Keyword: Olive Garden Italian Salad Dressing copycat

Olive Garden Dressing Copycat

Olive Garden Homemade Dressing

Sabrina is a professionally trained Private Chef of over 10 years with ServSafe Manager certification in food safety. She creates all the recipes here on Dinner, then Dessert, fueled in no small part by her love for bacon.

Sabrina Snyder is a professionally trained personal and private chef of over 10 years who is the creator and developer of all the recipes on Dinner, then Dessert.

She is also the author of the upcoming cookbook: Dinner, then Dessert – Satisfying Meals Using Only 3, 5 or 7 Ingredients which is being published by Harper Collins.

She started Dinner, then Dessert as a business in her office as a lunch service for her coworkers who admired her lunches before going to culinary school and becoming a full time personal chef and private chef.

As a personal chef Sabrina would cook for families one day a week and cook their entire week of dinners. All grocery shopping, cooking and cleaning was done along with instructions on reheating. As a private chef she cooked for private parties and cooked in family homes in the evenings for families on a nightly basis after working as a personal chef during the day.

Sabrina has been certified as a ServSafe Manager since 2007 and was a longstanding member of the USPCA Personal Chef Association including being on the board of the Washington DC Chapter of Chefs in the US Personal Chef Association when they won Chapter of the year.

As a member of the community of food website creators Sabrina Snyder has spoken at many conferences regarding her experiences as a food writer including the Indulge Food Conference, Everything Food Conference, Haven Food Conference and IACP Annual Food Professionals Conference.

Sabrina lives with her family in sunny California.

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