OLIVE GARDEN RESTAURANT’S ITALIAN SALAD DRESSING

½ Cup White Vinegar

2 Tablespoons Beaten Egg

1/3 Cup Water

1 ¼ Teaspoon salt

1/3 Cup Vegetable Oil

1 Teaspoon Lemon Juice

¼ Cup Corn Syrup

½ Teaspoon Minced Garlic

2 ½ Tablespoon Grated Romano Cheese

¼ Teaspoon Dried Parsley Flakes

2 Tablespoon Dry Pectin

Pinch Dried Oregano

Pinch Crushed Red Pepper Flakes

Combine all in mixer on medium speed or blender on low speed for 30 seconds. Chill at least 1 hour. Serve over mixed greens or use as a marinade.

Stephanie Desormeaux