This recipe was adapted from http://www.copykat.com/2009/03/29/olive-garden-salad-dressing/
It’s good as a salad dressing or as an Italian marinade.
- ½ cup mayonnaise
- ⅓ cup white vinegar
- 1 teaspoon vegetable oil
- 2 tablespoons sugar (more or less, to taste)
- 2 tablespoons grated Parmesan cheese
- 2 tablespoons grated Romano cheese
- ¼ teaspoon garlic powder
- ½ teaspoon dried Italian seasoning
- ½ teaspoon dried parsley flakes
- 1 tablespoon lemon juice
- Either combine all the ingredients in a blender until well mixed, OR pour all the ingredients into a screw-top glass jar and shake well until well mixed.
- Store up to 10 days in an airtight container in the refrigerator.
Note that sodium percentages depend on which daily reference you use. The estimated 50mg of sodium per serving implies that one serving of this recipe provides:
– 3% of the U.S. FDA daily reference value for sodium for a 2,000-calorie diet that includes 2,400 mg sodium, or
– 4% of the American Heart Association recommendation of 1,500 mg sodium per day, or
– 5% of the Ménière’s diet recommendation of 1,000 mg sodium per day.
(As is the case with all of the recipes on this web site, the nutrition information provided in this recipe is only an estimate based on nutrition information provided on the packaging of each of the ingredients we used in this recipe and/or on a variety of sources on the web. This information should be regarded as an opinion only, with no guarantees that it is accurate. Obviously, the nutritional information will vary depending on the ingredients and quantities that you use.)
