Copycat Olive Garden Dressing – Frugal Hausfrau

I tried a few different Copycat Olive Garden Dressings over the years, until I finally went rogue and developed this one. First, a disclaimer: I know you can buy a bottled version at the store, but I’ve never tried it. I just don’t do commercial grocery store dressings.

 

Truth be told, it’s sometimes it’s the taste that turns me off, or the texture, and certainly the price. Most of all, it’s the additives. See, I’m no Saint, but I have a few things I love that have their share of questionable ingredients already, so I try for balance!

About Copycat Olive Garden Dressing:

My quest was to develop a dressing recipe that gave at least a good nod to Olive Garden’s Restaurant version, getting close with using safe ingredients easily found in most homes.

This is a slightly creamy, still pourable dressing with a good amount of zippy Italian flair and just a hint of sweetness. It’s the touch of mayo that adds body, so if you’re a mayo hater, look away! Seriously, though, when you taste the dressing, you’ll never guess there’s Mayonnaise in it.

This isn’t an exact copycat because some of the ingredients in the original don’t translate well for us home cooks. The mayo stands in for eggs, and I’ve omitted the Romano cheese. Every time I added cheese, it had such an odd texture. Even pulling out the blender didn’t help.

Of course, there’s plenty of Parmesan in the Copycat Olive Garden Salad already, so I didn’t feel obligated to add (or pay for) Romano cheese in the dressing. Try the dressing, though, and let me know if I made the right call!

Making Copycat Olive Garden Dressing:

The Copycat Olive Garden Dressing is super simple to make (as is the salad). Simply add the Mayonnaise and vinegar to the bottom of a jar and mix with a spoon. Once that mayo has been loosened up, the rest of the ingredients are added, and the dressing is vigorously shaken together!

The most important thing here is to taste the dressing and see if you like it. The great thing about making your own dressing is the ability to adjust it to your and your family’s tastes!

• If it’s too tart for you, add a little more mayo. Too thin, the same.
• Too thick, add a touch of water (it will thicken up more after refrigeration).
• If it tastes dull to you, try a bit more salt or vinegar.
• Not enough herbs and spices? How about a touch more Italian seasoning?
• If it’s not sweet enough (and OG’s is pretty sweet) add a little more sugar.

If time allows, let the dressing rest, in the fridge, (coz Mayo) for about an hour or longer before using. That will let the flavors blend.

And if possible, mix up the Italian seasoning below, to use in the dressing – it will make a huge difference in anything you use it in.

Italian Seasoning:

If possible, make your own Italian Seasoning. It will seriously blow away any Italian Seasoning you can buy.

If you cook, you may have all the ingredients in your cupboard, with the possible exception of the marjoram, but marjoram could be left out in a pinch.

Make Ahead:

• Copycat Olive Garden Dressing is fabulous when just made, and it makes enough to dress a second salad. And it’s just as good, if not better, in the next few days.
• To save, refrigerate, tightly covered, and preferably in the door (it’s not as cool as the rest of the fridge) for four to five days. To use, bring it out ahead. Shake together before using. Add a touch of water if it’s too thick.
• This dressing keeps in the fridge for four to five days.

Serve With:

Serve with my Copycat Olive Garden Salad or with any of your favorite salads. I think it’s best on a crunchy lettuce. Of course, it goes very well with romaine, or a romaine iceberg mix, just like Olive Garden’s.

This dressing is great on any Antipasto salads, too.

Other “Italian” Salads You Might Like:

Favorite Antipasto Salad

Tortellini Antipasto Salad

Grilled Pesto Pasta Salad

 

Saving Money on Groceries:

What you pay for groceries depends on not just WHERE you shop, but WHEN. Be strategic and stock up at rock-bottom prices.

• The best sales are before holidays; check out Win at the Grocers. Think beyond the occasion & use the opportunity to stock up at a low for the coming weeks to months.
• If available, take advantage of discount stores like Aldi or Lidl. The pricing at Buyer’s clubs is not always the lowest, but can trump in quality. Be selective when shopping there.

Mayonnaise:

• Buy your condiments, like mayo, during the summer holiday sales when they drop to a low. Stock up for the year. If you miss those sales, the sales before the Super Bowl are pretty good.
• The discount stores have good pricing all year round, and some have brand names.

Vinegar:

• Vinegar is almost always at a low for the year before Easter, during the big holiday sales. Stock up for the year on jugs of white vinegar, but check to see if the “fancier” vinegars are on sale, too.
• Vinegar sales are usually unadvertised, so if you miss Easter, watch for sales through the summer.

Lemons:

• Lemons are at a low from January through April. The juiciest will have thin skins, but always weigh several in your hand and choose the heaviest. Avoid soft lemons and any with brownish spots. Examine any in bags thoroughly. Avoid small lemons; even discounted, you’ll pay for mostly rind.
• To store place in a loosely covered paper towel-lined container in the fridge.
• Expect about three tablespoons of juice. To get the most out of your lemon, wash it,  then microwave for 30 seconds and/or roll with pressure on the counter. Grate the rind and freeze any excess in a small ziploc. Be sure to toss what’s left of the lemon in a pitcher for “Spa Water.“

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