OLIVE GARDEN SALAD DRESSING RECIPE
For the average family use, trying to duplicate an exact Olive
Garden recipe from scratch would not be practical due to time
and ingredient expensive. Here's a good alternative.
Imitation Ingredients - (Since 2002, This has been our
long time favorite substitute.)
One 16 ounce bottle, Newman's Own, Family Recipe Italian.
3/4 cup water (Water makes the taste milder and also increases
each bottle’s yield.)
3 tablespoon "Progresso" Balsamic Vinegar
1/4 cup Extra Virgin Olive Oil
1 teaspoon corn syrup
Method
Mix everything together shaking well. Let age 24 hours
in refrigerator.
BUT HOLD ON! Our new 2008 discovery gave us
amazing results and is now our main choice.
Specifically 1 bottle (8 oz.) Ken's Steak
House “Lite” Olive Oil Vinaigrette
diluted and shaken with 1/3 cup water.
*About 55 Calories in two tablespoons
Just pour some over a salad then lightly shake salad adding a little salt and pepper.
Optional: Sprinkle with Parmesan cheese.
Grilled Portabella and Shiitake Mushroom Recipe Marinated with the Olive Garden Salad Dressing
Wash 1 pound medium-sized fresh Mushrooms thoroughly. Place Mushrooms in boiling water then turn heat off and let set for 20 minutes. Drain off water well.
Marinate them overnight, using ½ cup of the prepared Salad Dressing mixed with ½ cup cold water.
Next day, set mushrooms on a sprayed baking sheet. Bake with the topside of the mushroom down, add a tablespoon of butter, a few bread crumbs and place a slice of tomato on top, adjust an oven rack to broil 8-10 inches from heat. Broil until light brown, about 5-6 minutes. Sprinkle with ground black pepper and Parmesan cheese. Serve hot.
Garnish with sliced cucumbers.
MainRecipe.com | The Olive Garden Oil and Vinegar Recipe
