Olive Garden Salad Dressing

If you are in the mood for Olive Garden food but you don’t want to leave the house, the good news is you can easily recreate their famous salad dressing and drizzle it over any kind of salad you make.

You don’t need a whole lot of ingredients for salad dressing Olive Garden style and certainly nothing fancy or hard to find. 

A salad is always good whatever the weather, either as a side dish or as the main course if the weather is just too hot to bother cooking and standing over a hot stove making hot side dishes is literally the last thing you want to do.

This dressing is made with parmesan, lemon and garlic, along with Italian seasoning and olive oil. You can expect a true taste of Italian cuisine in every mouthful. This is a great recipe to pour over mixed greens and serve with your favorite pizza or pasta dish.

Why You’ll Love the Recipe:

You know what’s quicker than driving all the way to Olive Garden to enjoy a tasty Italian salad? The answer is making this salad dressing recipe. The good news is it takes just a few minutes to make and the best news is it tastes wonderful.

How to Serve It:

Drizzle this dressing over your favorite type of salad leaves. It also makes a nice dressing for pasta salad or you can use it to marinate chicken.

Ingredients:

• Mayonnaise
• White wine vinegar
• Extra-virgin olive oil
• Garlic powder
• Lemon juice
• Grated parmesan cheese 
• Water
• Italian seasoning
• Salt and black pepper, to taste

How to make Olive Garden Salad Dressing:

Shake all the ingredients together in a glass jar or use an electric mixer to beat them together.

Drizzle over salad leaves for an Olive Garden inspired salad.

This versatile Olive Garden salad dressing pairs well with any salad leaves you like such as romaine, iceberg, or baby spinach, and it tastes exactly like the Olive Garden dressing we all know and love.

Can You Make It Ahead?

Yes, you can, as long as you keep it refrigerated and give it a good shake before use.

Storage Instructions:

Keep this dressing refrigerated in an airtight bottle or jar and use within 3 weeks. Don’t freeze it.

Variations and Substitutions:

Extra-virgin olive oil is best to use because it has a superior flavor, but you can use regular olive oil if that’s all you have. You can also use pre-shredded parmesan but shredding your own tastes a lot nicer!