Copycat Olive Garden Salad Dressing
Make a homemade version of the popular tangy, creamy Olive Garden Italian Salad Dressing using simple ingredients.
- Prep Time: 10 min
- Cook Time: 0 min
- Total Time: 10 min
- Yield: About 1.5 cups
- Category: Condiment
- Method: Blending
- Cuisine: Italian-American
- Diet: Vegetarian
Ingredients
Scale
- 1 cup neutral oil (like canola or vegetable)
- 1/2 cup water
- 1/4 cup white wine vinegar
- 1/4 cup sugar
- 2 tablespoons lemon juice, fresh
- 1 tablespoon Dijon mustard
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 cup grated Parmesan cheese
Instructions
- Combine the water, white wine vinegar, sugar, lemon juice, Dijon mustard, oregano, basil, garlic powder, onion powder, salt, and pepper in a blender. Blend until the sugar dissolves completely.
- With the blender running on low speed, slowly drizzle in the neutral oil in a thin, steady stream. This slow addition helps the dressing emulsify and become creamy.
- Once all the oil is added, stop the blender. Add the grated Parmesan cheese. Pulse a few times just to incorporate the cheese; do not over-blend.
- Taste the dressing and adjust salt or sugar if necessary.
- Transfer the dressing to an airtight container. Chill in the refrigerator for at least 1 hour before serving to allow the flavors to meld.
Notes
- For the best texture, add the oil very slowly while the blender is running. This creates a stable emulsion.
- This dressing thickens slightly when cold. If it becomes too thick, whisk in a teaspoon of water before serving.
- You can make this dressing up to one week ahead and store it in the refrigerator.
Nutrition
- Serving Size: 2 tablespoons
- Calories: 130
- Sugar: 5
- Sodium: 210
- Fat: 13
- Saturated Fat: 2
- Unsaturated Fat: 11
- Trans Fat: 0
- Carbohydrates: 5
- Fiber: 0
- Protein: 1
- Cholesterol: 5