Olive Garden Salad dressing
The Olive Garden Salad Dressing is a favorite of mine and can be purchased at Sam's. However, there's not a drop of olive oil in it which means that I'll have to work out a similar recipe. Several copycat recipes call for corn syrup. Do you think that liquid sucralose would work as well? Perhaps I can get this worked out soon. Love that stuff.
I'm thinking...not. Corn syrup will add more than sweetness; it will also add viscosity which means there will be less call for a thickener like xanthan or guar. You may want to consider xylitol honey which still has calories, but is definitely more LC friendly.
But...if you don't want to go that route, why not just add some oil, use your liquid sucralose and thicken with xanthan? You will probably have a better tasting outcome.
Ohhh! Please keep us updated on your experiments to recreate it! Olive Garden is one of my FAVORITE dressings too! And I'm also trying to avoid "bad" oils as much as possible. I've been somewhat succesful making ranch dressing with greek yogurt, but obviously this doesnt work for vinaigarettes -which I love more than ranch!
Ummmm, there was a thread on here a couple years ago I think I saved with this copy cat dressing. There wasn't anything bad in it if I remember correctly. Give me a bit and I'll look for it.
This was quoted in that thread from CurveControl:
* 1 bag American Blend Salad (Dole works well)
* 4-5 slices Red Onion
* 4-6 Black Olives
* 2-4 Banana Peppers
* 1/2 cup Croutons
* 1 small Tomato sliced
* Freshly grated Parmesan Cheese
* 1/2 cup Mayonnaise
* 1/3 cup White Vinegar
* 1 tsp. Vegetable Oil
* 2 Tbsp. Corn Syrup
* 2 Tbsp. Parmesan Cheese
* 2 Tbsp. Romano Cheese
* 1 clove garlic minced
* 1/2 tsp. Italian Seasoning
* 1/2 tsp. Parsley Flakes
* 1 Tbsp. Lemon Juice
* Sugar (optional)
1. Mix all ingredients in a blender until well mixed (approximately 30 seconds).
2. If this is a little to tart for your own personal tastes please add a little extra sugar.
3. Chill in the refrigerator for at least 30 minutes.
I would just omit the corn syrup and use liquid sucralose and use olive oil instead of vegetable oil. (That's what I did when I made it).
Of course Mayo isn't made with Olive Oil so if you are that concerned, you would have to make your own mayo, or maybe use greek yogurt and sour cream.
I make this one all the time and just replace the corn syrup with Splenda or Truvia or whatever I have on hand and the veg oil with coconut or olive oil:
Olive Garden Salad Dressing
1/2 cup mayonnaise
1/3 cup white vinegar
1 teaspoon vegetable oil
2 tablespoons corn syrup
2 tablespoons parmesan cheese
2 tablespoons romano cheese
1/4 teaspoon garlic salt
1/2 teaspoon italian seasoning
1/2 teaspoon parsley flakes
1 tablespoon lemon juice
Mix all ingredients in a blender until well mixed.
If this is a little to tart for your own personal tastes please add a little extra sugar.
Olive Garden Salad:
lettuce, pepperoncinis, tomatoes, black olives, croutons, red onion and shredded parmigiana cheese.
ETA: this looks almost identical to the one posted above!
Isnt the oil in the mayonaise just as bad?
Not trying to be the organic/grass fed/bad oil police! LOL, but it sounded like the OP was trying to use olive oil or other healthier oil?
I'm trying to cut way back on the "bad" oils I consume... i use way too much salad dressing :-(
Kraft has a mayo made with olive oil.
There's always the option to make your own, too...
On some forum, someone said that the recipe has eggs instead of mayonnaise. Pasteurized eggs would be called for in this instance.
The official version sold at Sam's is inexpensive and low (2 per 2 tlbs) in carbs, but the ingredient list isn't so favorable. Maybe this weekend will be time for experimenting.
I looked at the Kraft Olive Oil mayo... unfortunately, it contains a hint of olive oil, with canola and soybean oil as the base. :-( Its frustrating!
Sounds good. Need to try one of these.
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