Italian Restaurant-Style Dressing

    1 hour 5 mins

    This salad dressing recipe is similar to one that is served at a popular Italian restaurant chain.

    38 people made this

    Serves: 6 

    • 1/2 cup white wine vinegar
    • 1/3 cup water
    • 1/3 cup vegetable oil
    • 1/4 cup corn syrup
    • 2 tablespoons grated Romano cheese
    • 2 tablespoons dry pectin
    • 1 tablespoon salt
    • 1 teaspoon lemon juice
    • 1/2 teaspoon minced garlic
    • 1/4 teaspoon dried parsley
    • 1 pinch crushed red pepper flakes
    • 1 pinch dried oregano

    Prep:5min  ›  Extra time:1hr chilling  ›  Ready in:1hr5min 

    1. In a blender, combine the vinegar, water, oil, corn syrup, cheese, pectin, salt, lemon juice, garlic, parsley, red pepper flakes and oregano. Blend for 30 seconds and refrigerate for at least 1 hour.

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    Reviews in English (36)


    I LOVE, LOVE, LOVE THIS DRESSING!! I forgot to pick up the pectin, so that got exempted. I just blended the oil alone for about 45 seconds, and added the other ingredients (so that it wouldn't seperate). Don't let the corn syrup scare you, as I almost didn't try this because I thought that ingredient was odd. Thanks Barb!!  -  19 Apr 2003  (Review from Allrecipes US | Canada)


    I haven't tried this recipe yet, but I have a suggestion for all those who's dressing came out watery. Try mixing all but the oil together, then slowly pour the oil in as the blender is running. I have made good season's Italian dressing in the blender this way for many years and have never had to shake the jar again, even after being refrigerated for a couple of days.  -  05 Jun 2008  (Review from Allrecipes US | Canada)


    This is a beautiful recipe! Even my husband loved it and he's a devoted Ranch Dressing fan! I chose to use olive oil and took the advise of another review and blended the oil alone for a while and then added the other ingredients. It was so tangy and tickled the tongue! I have lots of company coming this month and I'm making it for everyone of them. Thank you so much!  -  09 Jul 2004  (Review from Allrecipes US | Canada)