Italian Salad like Olive Garden Makes

Makes 12 oz of dressing.
1/2 cup white vinegar                                      
1/3 cup vegetable oil 
1/4 cup light corn syrup
1/3 water
2 1/2 tablespoons grated Romano cheese
2 tablespoons dry, powdered pectin (see note)
2 tablespoons thawed egg substitute (see note)
1 11/4 teaspoons salt  
1 teaspoon minced garlic
1/4 teaspoon dried parsley flakes
Pinch dry oregano
Pinch crushed red pepper flakes

Combine all ingredients with a mixer or medium speed or in a blender on low speed 30 seconds.  Chill at least 1 hour before serving.

Note:  Pectin is a natural ingredient used to set or congeal jelly and is generally found with canning supplies in groceries.  Thawed egg substitute  is recommended by the USDA to avoid eating uncooked eggs. I used pasteurized egg whites from PCC store.

OLIVE GARDEN SALAD MIX

1 (12 ounce) bag American blend salad mix
4   to 5 slices red onion 
1/2 can pitted ripe olives
4-6 Pepperoncini peppers      
1 small tomato, quartered
11/2 cup croutons
Freshly grated Parmesan cheese
Olive Garden Italian salad dressing to taste.

Chill  a salad bowl in a freezer 30 minutes.  Place bag of salad mix in bowl.  Top lettuce with red onion, olives, peppers, tomatoes and croutons.  Sprinkle with freshly ground Parmesan cheese and drizzle with Olive Garden Italian salad dressing.