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OLIVE GARDEN'S ITALIAN SALAD DRESSING

A recipe from the Olive Garden Restaurants, Phoenix, Arizona.

1/2 C. white vinegar
1/3 C. water
1/3 C. vegetable oil
1/4 C. corn syrup
2 1/2 T. grated Romano cheese
2 T. dry pectin
2 T. egg, beaten
1 1/4 tsp. salt
1 tsp. lemon juice
1/2 tsp. minced garlic
1/4 tsp. dried parsley flakes
Pinch of dried oregano
Pinch of crushed red pepper flakes

Combine all ingredients with medium speed of electric mixer or in a blender on low speed for 30 seconds. Chill at least 1 hour. Serve over mixed greens or use as a marinade. Makes 8 servings.