Reviewed: May 10, 2009

Almost exactly like Olive Garden's. YUM!!!

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Apr. 29, 2009

Hello people... The pectin is a thickening agent and CANNOT be left out. If it is, the dressing will be watery and you will NOT like the consistency. The taste is great..

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

jeaneV22

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Mar. 29, 2009

Mmmmmm.... I didn't like it.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Amanda M.

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jun. 5, 2008

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.

Was this review helpful? [ YES ]
4 users found this review helpful

Reviewer:

COOKSWIFE

Home Town: Milwaukee, Wisconsin, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Apr. 30, 2008

This dressing is comparable to some very good Italian dressings in local Italian restaurants. It is important to use the pectin for thickness & the corn syrup for taste. The dressing is not overly sweet, but the slight sweetness takes away the sharpness of the Italian seasonings. Very easy to mix in a jar if a blender for food processor isn't handy.

Was this review helpful? [ YES ]
4 users found this review helpful

Reviewer:

J La

Cooking Level: Expert

Home Town: Pittsburgh, Pennsylvania, USA

Living In: Export, Pennsylvania, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jun. 29, 2007

This is really good and is pretty close to what I've been looking for. I've made it three times now and find that it separates to some extent whether or not the oil is processed first, though doing that does seem to make it a little less prone to. Either way, the separating is not a problem at all to me. I cut back the water to 2 tablespoons the last time to keep the flavor less diluted. And omitting the cheese makes it a very nice white wine vinaigrette, which I use to marinate warm potatoes for potato salad. This is so quick and easy to make - I'll always keep some on hand.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

Charlu

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Dec. 9, 2006

This recipe makes a great dressing. I blend the lemon juice and vinegar alone for about 20 seconds, and then let that rest for 10 minutes before adding the rest of the ingredients. I also like to use plain old distilled white vinegar rather than white wine vinegar because I think it tastes more like the dressing at that famous Italian restaurant.

Was this review helpful? [ YES ]
3 users found this review helpful

Reviewer:

Juli J.

Cooking Level: Expert

Living In: Edinburgh, Midlothian, Scotland, U.K.

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jul. 22, 2006

I replaced the corn syrup by adding honey. It turned out great. Also added a pinch of black pepper.

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

Cindy

Cooking Level: Expert

Home Town: Hangzhou, Zhejiang Province, China

Living In: Denver, Colorado, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: May 21, 2006

Did not have pectin or cheese but made it anyway and it was great. I had to use dark corn syrup as that was all I had and I was nervous but it totally worked. Weird! I am making it to use on pasta salad and it tastes great on the broccoli already without even being refrigerated yet! I'll make it again for sure.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

simcha

Cooking Level: Intermediate

Home Town: Houston, Texas, USA

Living In: Bala Cynwyd, Pennsylvania, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jan. 23, 2006

This was pretty good. Although I omitted the lemon juice because I didn't have any lemons around, and it would probably be better with it. Like everyone else, I found that it separates in the fridge, but isn't that true of most pre-made dressings you buy at the market? Just a little shake fixes the problem. We don't have pectin or corn syrup readliy available here (as far as I know and I have looked) so I omitted the former and substituted honey 1:1 for the latter with no troubles. It was a bit more of a creamy consistency than I expected, but I think it's a good dressing. Used it on a pasta salad and it was perfect for it - just the right tanginess and flavor.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

lc

Cooking Level: Expert

Home Town: Guilford, Connecticut, USA

Living In: Takamatsu, Kagawa, Japan

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Oct. 18, 2004

I agree, this was tasteless and watery, not at all like the Olive Garden salad dressing. I found it to be a disappointment.

Was this review helpful? [ YES ]
9 users found this review helpful

Reviewer:

JJG2

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jul. 9, 2004

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!

Was this review helpful? [ YES ]
10 users found this review helpful

Reviewer:

KRAMER21629

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Oct. 2, 2003

Great taste and plenty easy to make with items on hand. Used this for a Chicken Marinade, also on this site. Will try it as dressing next time.

Was this review helpful? [ YES ]
7 users found this review helpful

Reviewer:

SweetBasil

Cooking Level: Intermediate

Home Town: San Diego, California, USA

Living In: Liberty Hill, Texas, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Sep. 15, 2003

This turned out awful! Mine, too, was like water. Not only did the mixture separate, but it was also a cloudy, milky color - nothing at all like a vinaigrette.

Was this review helpful? [ YES ]
8 users found this review helpful

Reviewer:

LADYEM

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jul. 31, 2003

I was really happy with the look and taste of this dressing, but the consistency was way off! Mine was just like water. It all blended nicely together but just sunk to the bottom of the bowl. So, I marinated some cucumber slices in this rather than using it for a dressing. Next time I will take MC's advice and blend the dressing alone first and then add the other ingredients.

Was this review helpful? [ YES ]
6 users found this review helpful

Reviewer:

JOSIE

Cooking Level: Intermediate

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: May 21, 2003

oh my gosh, this dressing is FABULOUS!!!!!! My whole loved this dressing.

Was this review helpful? [ YES ]
9 users found this review helpful

Reviewer:

ERIN2233

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Apr. 19, 2003

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!!

Was this review helpful? [ YES ]
12 users found this review helpful