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Salad Dressing

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    Score: 4.68. Votes: 19

    If you've had the Kookaburra Wings from Outback, then you've tasted the chain's thick and creamy bleu cheese dressing served on the side. Use this hack when you need a dipping sauce for your next batch of wings, or pour it on a salad.

    Source: Top Secret Restaurant Recipes 2 by Todd Wilbur.

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    Score: 3.57. Votes: 7

    You can only get this delicious stuff in the restaurant and they won't give you much extra to take home. The good news is you can make it from scratch in minutes (you will need to find anchovy paste—an important ingredient). This dressing keeps for a couple weeks in the fridge in a covered container.

    Source: Top Secret Restaurant Recipes by Todd Wilbur.

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    Score: 4.82. Votes: 56

    Outback Steakhouse makes a tasty version of creamy ranch dressing for its house and Queensland salads. To get the same flavor and creaminess of the original at home, you'll need to add one teaspoon of Hidden Valley Ranch instant salad dressing mix. Since there's three teaspoons of dressing mix per packet, you can make three batches of dressing with one envelope of dressing mix.

    Source: Top Secret Restaurant Recipes 2 by Todd Wilbur.

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    Score: 5.00. Votes: 5

    Mix it together, heat it up, cool it down, and store it in the fridge until salad time.

    Source: Top Secret Restaurant Recipes 2 by Todd Wilbur.

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    Score: 4.90. Votes: 20

    Sliced chicken breast, romaine lettuce, pico de gallo, tortilla strips, and cotija cheese make up El Pollo Loco's Caesar Salad, but it is the fantastic creamy cilantro dressing that gets the raves. Simply combine these basic ingredients in a bowl and you'll soon have more than 1 cup of the delicious dressing cloned and ready to pour over any of your home salad creations.

    Source: Top Secret Recipes Unlocked by Todd Wilbur.

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    Score: 5.00. Votes: 1

    Menu Description: "Spicy, shredded beef, braised with our own chipotle adobo, cumin, cloves, garlic and oregano."
     
    The original Mexican dish barbacoa was traditionally prepared by cooking almost any kind of meat goat, fish, chicken, or cow cheek meat, to name just a few, in a pit covered with leaves over low heat for many hours, until tender. When the dish made its way into the United States via Texas the word transformed into "barbecue" and the preparation changed to incorporate above-ground techniques such as smoking and grilling. The good news is that we can recreate the beef barbacoa that Chipotle has made popular on its ginormous burritos without digging any holes in our backyard or tracking down a local source for fresh cow faces. After braising about 30 pounds of chuck roasts, I finally discovered the perfect clone with a taste-alike adobo sauce that fills your roast with flavor as it slowly cooks to a fork-tender delicacy on your stovetop over 5 to 6 hours. Part of the secret for great adobo sauce is toasting whole cumin seeds and cloves and then grinding them in a coffee grinder (measure the spices after grinding them). Since the braising process takes so long, start early in the day and get ready for a big dinner, because I've also included clones here for Chipotle's pico de gallo, pinto beans, and delicious cilantro-lime rice to make your burritos complete. You can add your choice of cheese, plus guacamole and sour cream for a super-deluxe clone version.

    Source: Top Secret Recipes Unlocked by Todd Wilbur.

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    Not rated yet

    The salad dressings are made fresh in each Outback Steakhouse kitchen using authentic ingredients, including olive oil from Italy's Tuscany region and Parmesan cheese that comes from eighty-pound wheels rolled in from Parma, Italy.

    Salad dressings are usually one of the most fat-contributing components in your meal, but with a few tweaks, we can clone Outback's delicious salad dressing with only two grams of fat per serving.

    Nutrition Facts
    Serving size–1/4 cup
    Total servings–6
    Calories per serving–51 (Original–331)
    Fat per serving–2g (Original–35g)

    Source: Low-Fat Top Secret Recipes by Todd Wilbur.

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    Score: 5.00. Votes: 2

    The original version of this bright red dressing is made with a generous amount of oil and is filled with gobs of greasy fat grams. The trend toward fat-free foods was in its infancy when Seven Seas went to work on a nonfat variety of the Red Wine Vinegar Dressing that would taste as good as the original. They did a pretty darn good job, too. Just by tasting the Seven Seas version of this clone, it's hard to believe there's not a speck of fat in the bottle.

    We can replace the oil by thickening the dressing with a top secret combination of water, cornstarch, and a little gelatin. A couple drops of food coloring with give your clone the bright, beet-red hue of the original. You can leave the coloring out of the recipe if you like, but when you see the color without the red in it, you'll understand why it's in there.

    Nutrition Facts
    Serving size–2 tablespoons
    Total servings–12
    Calories per serving–15
    Fat per serving–0g

    Source: Low-Fat Top Secret Recipes by Todd Wilbur.

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    Score: 5.00. Votes: 1

    We love to eat salad because it seems so healthy. But add just a couple tablespoons of salad dressing and you've gone form no fat to lots of fat, before your main course has even hit the table. If the salad dressing is delicious, as is Olive Garden's, you might be pouring on more than just a couple tablespoons. Here's a way to eliminate the fat grams from the dressing, but keep all the flavor.

    We'll take out the oil, and add dry pectin to thicken the dressing, along with more water than used in the original version of this recipe. We can add a decent amount of Romano cheese and a single serving of the dressing still comes in a under 1/2 gram of fat. Add some vinegar, a little corn syrup and lemon juice, some spices—mission accomplished.

    Nutrition Facts
    Serving size–2 tablespoons
    Total servings–11
    Calories per serving–42 (Original–90)
    Fat per serving–0g (Original–8g)

    Source: Top Secret Recipes Lite by Todd Wilbur. 

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    In 1958, Kraft became one of the first companies to introduce low-calorie salad dressings, with diet versions of Italian, French, Bleu Cheese, and Thousand Island dressings. Then, in 1990, Kraft scored another series of hits with its line of fat-free dressings. Today, fat-free and low-fat dressings are just about as popular and diverse as the full-fat varieties. 

    Here’s a TSR clone to create a fat-free dressing like the popular Catalina variety from the innovative food conglomerate. Cornstarch and gelatin help thicken the dressing and give it a smooth texture so that you don’t miss the many fat grams of the traditional stuff. 

    Nutrition Facts 
    Serving size–2 tablespoons 
    Total servings–8 
    Calories per serving–40
    Fat per serving–0g

    Source: Top Secret Recipes Lite by Todd Wilbur.

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