Olive Garden Salad

This was one of the first recipes I ever posted. I love this salad since it tastes so fresh. If you don't want to make the dressing from scratch, next time you are out and about, stop at your local Olive Garden and pick up a few bottles to have on hand. The salad isn't quite perfect without the pepperoncinis (a sliced yellow pepper.) (Not to be confused with pepperoni...)

Garden Italian Salad Dressing:

½ c. white vinegar

1 ½ tsp. salt

1/3 c. water

1 tsp. lemon juice

1/3 c. vegetable oil

½ tsp. minced garlic

1/4 c. corn syrup

1/4 tsp. dried parlsey flakes

2 ½ T. grated Romano cheese

pinch diced oregono

2 T. dry pectin

pinch of crushed red pepper flakes

2 T. beaten egg or egg substitute (I have a can of dehyrated eggs that I like to use for cooking. Get a small can rather than the large)

Combine all the ingredients with a mixer on medium speed or in a blender on low speed for 30 seconds. Chill at least 1 hour. Serve over mixed greens dressed with pepperoncini peppers (find in aisle by pickles), black olives, cherry tomatoes (or sliced), slices of purple onion, croutons, fresh grated Parmesan cheese. Add plenty of Olive Garden Salad Dressing on top. You know how I like salad soup....