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Salad Dressing

Good job. You just found recipes for all of your favorite famous foods! Bestselling author and TV host Todd Wilbur shows you how to easily duplicate the taste of iconic dishes and treats at home for less money than eating out. Todd's recipes are easy to follow and fun to make! See if Todd has hacked your favorite salad dressing here. New recipes added every week.

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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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    Score: 4.97. Votes: 36

    Outback makes their sauces and salad dressings from scratch every day following master formulas in a corporate cookbook. Now you've got a secret recipe of your own that will duplicate the taste of their hugely popular house honey mustard recipe. You'll need just three basic ingredients and only about two minutes of free time for this Outback honey mustard dressing recipe.

    Source: Top Secret Restaurant Recipes 2 by Todd Wilbur.

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    Score: 4.75. Votes: 8

    This delicious house vinaigrette is a Houston's favorite, and a home carbon copy is just minutes away. All you'll need are a few basic ingredients, plus tarragon-infused white wine vinegar. If you have trouble tracking down the tarragon vinegar, plain white wine vinegar will work just fine. Use a measuring cup with a spout or a squirt bottle to slowly drizzle the oil into the other ingredients while mixing. This technique will create a thick emulsion that won't separate as your dressing chills out in the fridge.

    Houston's also makes a killer Honey-Lime Vinaigrette which I've cloned here.

    Source: Top Secret Restaurant Recipes 3 by Todd Wilbur.

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    Score: 4.33. Votes: 3

    When Johnny Carrabba and his uncle Damian Mandola opened the first Carrabba's restaurant in 1986, they used a collection of their own traditional family recipes to craft a terrific Italian menu. You'll even find the names of friends and family in several of those dishes including Pollo Rosa Maria, Chicken Bryan, Scampi Damian and Insalata Johnny Rocco. Now you can easily recreate the taste of the delicious dressing that's tossed into the salad that's served before each Carrabba's entree. And you need only six ingredients. For the grated Parmesan cheese, go ahead and use the stuff made by Kraft that comes in the green shaker canisters. And if you don't have any buttermilk, you can substitute regular milk. Since it's so thick, this dressing is best when tossed into your salad before serving it, just like the real thing.

    Source: Top Secret Restaurant Recipes 2 by Todd Wilbur.

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    Score: 3.00. Votes: 2

    This 38-unit casual dining chain may be small compared to many of the other chains whose food I've cloned, but Houston's has a huge following of loyal customers throughout the country. I know this because for many years the restaurant sat at the top of my "most requested clones" list. I was finally ready to take on the challenge, but since there are no Houston's where I live in Las Vegas, it required a road trip—this time to Orange County, California. A couple plane rides, a bit of driving, some walking and a stumble or two later, I had a cooler full of Houston's goodies secured safely back at the lab. After a few hours of measuring and mixing this simple sweet-and-sour salad slather from Houston's was cracked.

    Source: Top Secret Restaurant Recipes 3 by Todd Wilbur.

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    Score: 4.86. Votes: 14

    There are a few decent bottled salad dressings out there, but there's nothing on the shelf that compares in taste to this homemade version of the house dressing from Bonefish Grill. Not only that, it's a heck of a lot cheaper to make your own vinaigrette from scratch. And check out the easy steps: Mix everything together in a bowl, microwave for 1 minute, whisk to emulsify, then chill. If you're a salad lover, this is the clone for you. 

    Source: Top Secret Restaurant Recipes 3 by Todd Wilbur.

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