Olive Garden Salad Dressing

All it takes is a few minutes to make this copycat Olive Garden Salad Dressing. And I would dare to say it tastes even better than the original!

Course Salad

Cuisine Italian

Prep Time 5

Total Time 5

Servings servings

Calories 141kcal

Author Deborah Harroun

Ingredients

3/4 cup extra virgin olive oil*
1/3 cup white vinegar
1/4 cup water
2 tablespoons mayonnaise
1 tablespoon finely grated Parmesan cheese
1 teaspoon Italian seasoning
1 teaspoon salt
1 teaspoon sugar
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
1/2 teaspoon oregano
1/2 teaspoon parsley
1/4 teaspoon pepper

Instructions

Combine all of the ingredients in a blender.
3/4 cup extra virgin olive oil*, 1/3 cup white vinegar, 1/4 cup water, 2 tablespoons mayonnaise, 1 tablespoon finely grated Parmesan cheese, 1 teaspoon Italian seasoning, 1 teaspoon salt, 1 teaspoon sugar, 1/2 teaspoon onion powder, 1/2 teaspoon garlic powder, 1/2 teaspoon oregano, 1/2 teaspoon parsley, 1/4 teaspoon pepper
Blend on low until completely combined.
Keep dressing refrigerated until serving. Shake well before serving.

Notes

*I usually find that olive oil is too strong for me. You can also choose a light flavored olive oil. Or use another oil, if you want a more subtle flavor. I like to use avocado oil.

I like to store this in a mason jar so that I can easily shake it up before serving. Some separation will happen as it sits.

You can whisk the dressing together instead of using a blender, but I find that it emulsifies better in the blender.

Nutrition information provided as an estimate only. Various brands and products can change the counts. Any nutritional information should be used as a general guide.

Nutrition