Olive Garden Italian Dressing Dupe

Who doesn’t love this dressing, and I found this copycat version at dessertnowdinnerlater.com

Here’s the click, this one sounds like a winner!  ~ Jan

Recipe from Dessert Now Dinner Later website

Pioneer Woman's Spinach Salad

 

I made this today and it was over the top delicious.  The difference is caramelized onions.  You saute onions in bacon drippings and it takes away the hot, raw taste.  This recipe is absolutely delicious.  Thanks Pioneer Woman, you’ve done it again.

This is her recipe and below is her original link which you will want to look at for step by step directions.

INGREDIENTS

• 3 whole Eggs
• 7 slices Thick Cut, Peppered Bacon
• 1 whole Red Onion, Small
• 1 package Mushrooms, White Button
• 8 ounces, weight Baby Spinach, Washed Dried And Stems Removed
• 3 Tablespoons Reserved Bacon Grease
• 3 Tablespoons Red Wine Vinegar
• 2 teaspoons Sugar - I used 3 drops EZ-Sweetz
• 1/2 teaspoon Dijon Mustard
• 1 dash Salt

INSTRUCTIONS

Cook eggs: cover with water, bring to a boil, then turn off heat and allow to sit in water for 20 minutes. Drain off water and add ice on top of eggs.

Fry bacon until crispy/chewy. Remove to a paper towel. 

Remove 3 tablespoons grease and set aside. 

Add 2 add'l tablespoons of grease to a separate skillet over medium heat.

Slice red onions very thinly, then add to skillet. Cook slowly until onions are caramelized and reduced. Remove to a plate and set aside.

Slice mushrooms and add them to the same skillet. Cook slowly until caramelized and brown. Remove to a plate and set aside.

Chop bacon.

Peel and slice eggs.

Make hot bacon dressing: Add 3 tablespoons bacon grease, vinegar, sugar, and Dijon to a small saucepan or skillet over medium-low heat. Whisk mixture together and heat thoroughly.

Add spinach to a large bowl. Arrange onions, mushrooms, and bacon on top. Pour hot dressing over the top; toss to combine.
Arrange eggs over the top and serve.

Enjoy!

Link to PIONEER WOMAN’s original recipe here

Vinagrettes explained...

DJ Foodie explains everything well.  He’s a chef, the ultimate low carber, and in this posts he delves into vinaigrettes, balsamic and otherwise, along with proportions.  It’s a must read!  

Grab it here

Italian Vinaigrette Dressing

I made this today and it was wonderful.  Thanks Peace, Love & Low Carb for posting this.

Here’s the click

Ramona's Famous Poppyseed Dressing

 

Ramona was a good friend of mine and a wonderful cook.  She gave me so many great recipes, but this is my favorite.  I love this dressing, it’s so versatile, wonderful with chicken, walnuts, a few strawberries, delicious with cheese and bacon and spring greens, it’s just the best dressing I’ve ever tasted.  I’ve modified it a bit for low carb  this is a keeper, pinkie swear it is.  ~ Jan

3/4 C. (sugar) Splenda (I now use Erythitol, 0 carbs)
I cut this back a bit, i think 3/4 cup of sweetener is too sweet, so I use a heaping half cup and it’s perfect
1 t. dry mustard
1/2 C. chopped onion
1 t. salt 
1/3 C. balsamic vinegar  - I use red wine vinegar, lower in carbs
1 cup canola oil - I know, I should use olive oil, but I like canola best in this recipe - it’s a bit of a cheat  
1 1/2 T. poppy seeds - always store poppy seeds in fridge, they get rancid easily, if you have them open in your pantry they are probably rancid, throw them out and buy fresh. 

To make dressing:

Whisk together all ingredients until you can no longer feel the sugar grains (because they have dissolved in the liquid) and the whisk leaves a trail in the thickened mixture.
Makes about 3 cups, so you will have leftover dressing.

NOTE: When I make this, I find it necessary to blend dressing ingredients in my food processor to get the silky smooth, honey like consistency.  If you just whisk it, sometimes it’s a bit gritty.  I add my ingredients and just pour the oil thru the tube until it is incorporated, don’t overmix it or it will be foamy.  You can also do this in the blender, just don’t overblend it.  

The BEST Low Carb Western Dressing

 

 

If you’re a fan of Western Dressing, you will love this!  It’s an Atkins recipe, tweaked slightly, hubby loves this stuff.  The only change I will make next time is to try making it with red wine vinegar instead of apple cider, because I thought it was just a little harsh.  It’s a keeper recipe, just a good, basic french salad dressing.

• Ingredients:
• 1 cup light-tasting olive oil - I used canola, I know it’s not all natural, but I do like it….
• 1/2 cup low carb ketchup - Heinz Low Sugar
• 1/2 cup apple cider vinegar - trying red wine next time for a smoother finish
• 1/4 cup Splenda - I used Erythricol, because Splenda has carbs, and Erythricol doesn't
• 1/2 tsp salt
• 1 heaping tsp onion powder
• 1/2 heaping tsp garlic powder
• 1/2 tsp. heaping tsp paprika
• 1/4 level tsp xanthan gum - this gives it the thick texture.  I dissolve my xanthan gum in a bit of oil before mixing it with other ingredients so that is disperses evenly and doesn’t clump
• Dash hot sauce (Omit for French-style salad dressing)

Instructions

1. Add all ingredients to the food processor or bowl with an immersion blender. Process for 20-30 seconds until well combined.

Here’s the bottle of Wishbone Western, if you’re unfamiliar with this salad dressing,  it’s been around for years and is a midwest favorite.  This recipe is surprisingly similar to the bottled version, except it’s fresh and we all know that fresh is best.  ~ Jan