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Olive Garden Italian Salad Dressing

By Todd Wilbur


Score: 5.00. Votes: 4
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In the 1970's, food conglomerate General Mills expanded its growing restaurant business. A research team was organized to study the market, and to conduct interviews with potential customers on what they want in a restaurant. Seven years later, in 1982, the first Olive Garden restaurant opened its doors in Orlando, Florida. Today it is the number one Italian restaurant chain in the country with over 470 stores.

One of the all-time favorites at Olive Garden is the Italian salad dressing served on the bottomless house salad that comes with every meal. The dressing was so popular that the chain sells the dressing by the bottle "to go." You won't need to buy a bottle, though. With this formula you can make your own version of the dressing that tastes just like the original, and it's way cheaper. The secret to thickening this dressing is to use dry pectin, a natural ingredient often used to thicken jams and jellies. Pectin can be found in most stores in the aisle with baking and cooking supplies or near the canning items.

Source: Top Secret Restaurant Recipes by Todd Wilbur.

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  • 1/2 cup white vinegar
  • 1/3 cup water
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Average rating:

Score: 5.00. Votes: 4
Rating of votes (4)
5
 
4 customers
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Kathy
Nov 20, 2015, 23:00

I made this exactly as written, using all fresh ingredients. I.E. Freshly grated Romano cheese, fresh minced garlic, fresh juice from lemon, etc. This came out tasting identical to the real thing, which I had ready to compare side to side w/the real thing. Yummy! I liked my fresh version best!!

Denis Hoffmann
Jun 24, 2015, 22:00

Great dressing, but I use only 2 teaspoons Pectin. If I use 2 Tablespoons it gets hard as a rock :-)

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