Olive Garden Salad Dressing

One of the dressings my mom emailed me. Quite tasty!


Olive garden salad dressing

Olive Garden Salad Dressing
1/2 cup mayonnaise (Miracle Whip works better, says mom--I'd use less than 1/2 c next time)
1/3 cup white vinegar
1 teaspoon vegetable oil
2 tablespoon corn syrup
2 tablespoon Parmesan cheese
2 tablespoon Romano cheese
1/4 teaspoon garlic salt, or one clove garlic, minced
1/2 teaspoon Italian seasoning
1/2 teaspoon parsley flakes
1 tablespoon lemon juice
sugar (optional)

Place all ingredients in a blender until well mixed. If this is a little too tart for your own personal taste, add a little extra sugar. You can enjoy your Olive Garden salad dressing for about 10 days if stored in an airtight container in the refrigerator. Another great use for the Olive Garden salad dressing is as a marinade for vegetables or even meats that you might like to grill. So you can see the Olive Garden salad dressing can be used in more than one way.

Be sure to serve this recipe with the Olive Garden Salad Mix.

Red Berry Vinaigrette

My mom started making a few salad dressing recipes. A couple days ago I decided to follow suit. Wow! I think I agree with her; I don't know that I'll ever go back to store-bought dressings.

Here is a delicious Vinaigrette. It calls for Raspberry, but I had strawberry. Voila! Delectable and delightful.

Red Raspberry Vinaigrette OR Strawberry Vinaigrette

Ingredients

1/4 cup olive oil

1 cup seasoned rice vinegar

1 (10 ounce) jar seedless raspberry jam/ strawberry

Directions

Combine the olive oil, rice vinegar and raspberry jam in the container of a blender. Process

until smooth. Store in a jar in the refrigerator.

For smaller quantity half the recipe

1/8 c olive oil

1/2 c rice vinegar

5 oz jam (1/2 c?)

I think I want to try this with apricot jelly too.