Have you eaten the the salad-soup-breadsticks lunch at the Olive Garden Restaurant?� Everything� tastes delicious! Here is� a similar recipe for the Italian salad dressing they serve on their� vegetable salad.� I made this for dinner last night and my family loved it!
1/2 cup white vinegar
1/3 cup water
1/3 cup vegetable oil
1/4 cup light corn syrup
2 1/2 tbsp grated Parmesan or Romano cheese
2 tbsp dry pectin
2 tbsp beaten egg or egg substitute
1 1/4 tsp salt
1 tsp lemon juice
1/2 teaspoon minced garlic
1/4 tsp Watkins Parsley
1/8 tsp Watkins Oregano
1/8 tsp Watkins Red Pepper Flakes
Combine all ingredients in a pint jar and shake� until well mixed. Chill at least one hour. Serve over mixed green and vegetable salad or use as a marinade. Makes one pint.
You can purchase dry pectin in a box that looks like a box of jello in the aisle with baking and cooking supplies or near the canning items at your supermarket. It is used in making jams and jellies. It thickens the dressing slightly. I used the egg substitute instead of raw egg.� You can find it in the refrigerated section of your supermarket. If using a� raw egg make sure it is fresh and from a reliable source.�
Eleisia Whitney is a Watkins Home Business owner. She enjoys cooking and baking with Watkins extracts, spices, herbs, and sauces for healthy meals. Eleisia publishes a Watkins Newsletter, “Around the Kitchen Table,†that brings you recipes, cooking and health tips, and contests for free Watkins products. Read the current issue at Around the Kitchen Table Newsletter Visit her at http://www.everydaynecessities.com and http://www.WatkinsOnline.com/eleisiawhitney
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