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Olive Garden Salad Dressing Copycat from votes Ingredients cup olive oil (extra virgin, or neutral oil of choice) cup white wine vinegar 1 tablespoon lemon juice cup Parmesan cheese (finely grated) 1 tablespoon fresh parsley (finely chopped) 1 clove garlic (finely minced) 1 teaspoon dried oregano 1 teaspoon dried basil 1 teaspoon chili flakes (red pepper flakes) teaspoon salt (or to taste) teaspoon pepper (or to taste) 1 tablespoon honey (or agave for vegan dressing) 1 tablespoon mayonnaise (optional, or Plain Greek Yogurt, or vegan yogurt for vegan/dairy free recipe) Instructions Add all the ingredients to a mason jar or salad dressing bottle, cover and shake vigorously until evenly combined

Store leftover ranch in an airtight container for up to 3 days in the refrigerator

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I can't tell you how often I have run out of this dressing when I start to make a favorite meal it needs or even an easy tossed salad for lunch that it goes perfectly on

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