Copycat Olive Garden Salad Dressing

This homemade copycat Olive Garden Salad Dressing tastes just like the restaurant version. Learn how to make this salad at home for your family and friends!

Prep Time5

Total Time5

Course: Salad Dressing

Cuisine: American, Italian

Servings: tablespoons

Calories: 68kcal

Author: Stephanie

Ingredients

3/4 cup extra virgin olive oil high-quality olive oil yields much better results in this recipe
.7 oz Zesty Italian Dressing Mix
1/3 cup distilled white vinegar
¼ cup water
1 Tablespoon Romano grated. (Optional.)
3 teaspoons sugar
1 ½ teaspoons mayo not miracle whip
1 teaspoon Dijon mustard
½ teaspoon EACH: Italian seasoning, salt
¼ teaspoon EACH: pepper, garlic powder

US Customary - Metric

Instructions

Combine all ingredients in a mini food processor or a jar with a lid and blend/shake thoroughly until combined. Chill until ready to use.
Be sure to shake before each use.

Notes

Pro Tips

Be sure to use a high quality olive oil that is made for salads and marinades. It should indicate this right on the front label. I use Pompeian Extra Virgin Olive Oil. (I prefer smooth over robust.)
Using a mini food processor makes it much easier to emulsify this dressing, which thickens in a bit and ensures it doesn't separate.
If your dressing separates, simply shake it prior to serving.
If your olive oil solidifies during storage: Let it sit at room temperature until it liquifies, then shake to combine and serve. It may also become cloudy but is still safe. This may or may not happen, it depends on the type of olive oil used.

Nutritional information is an estimate and is per tablespoon there are approximately 22 tablespoons in this recipe.

Nutrition