DIY Homemade Olive Garden Salad Dressing
I thought I would bring you a little restaurant indulgence this week and I am really excited to finally share this recipe with you! It is one that I have been tweaking and working on over the last couple years and this fall I finally got it.
Servings: 16 servings
Ingredients
- 1 cup avocado oil
Or combo avocado oil & olive oil. I get my avocado oil at Costco.
- ¼ cup white wine vinegar
- ¼ cup water
- 2 TB mayonnaise homemade preferable to avoid toxic oils
- 1 TB Italian dressing mix this is not Italian seasoning – use salad dressing mix – my recipe is super quick to mix up! Go to the Italian dressing in THIS post and use the mix.
- ½ tsp garlic powder
- Optional ¼ cup Parmesan cheese I often make it without and it is just as delicious without if you can’t do the dairy! This batch did not have the cheese so you can see it is still creamy and delicious.
Instructions
- Everything into a jar and use an immersion blender to mix. If you don’t have an immersion blender, you can put all of the ingredients into a food processor except the oil. Then use the oil drip spout on your food processor to add the oil in to emulsify in the dressing slowly.
- This recipe makes a good pint of dressing. Store the dressing in the refrigerator up to 2 weeks.