Olive Garden's Dressing

Suetalks of The Jaded Ladies on 3FatChicks.com pointed me to Robbie's Recipes for Olive Garden's Salad Dressing.
Neither of us have attempted it yet, but if anyone else has - Hey let us know!
Here it is from Robbie's site.
Prep. Time: 1:20
Serves: 12

1/2 cup distilled white vinegar
1 tsp. lemon juice
2 Tbls. beaten egg (see Notes, below)
1/3 cup water
1/3 cup vegetable oil
1/4 cup corn syrup
3 Tbls. grated Romano cheese
2 Tbls. dry, unflavored pectin (see Notes, below)
1 1/4 tsp. salt
1/2 tsp. minced garlic
1/4 tsp. dried parsley
1 pinch dried oregano
1 pinch red pepper flakes

-Pour the vinegar, lemon juice, and egg into a blender; blend for 10 seconds, then allow to rest for 10 minutes. -Add remaining ingredients to blender and blend on low speed for 30 seconds. -Chill at least 1 hour before serving, the longer the better.

Notes: Mixing the raw egg with vinegar and lemon juice will kill any Salmonella present. You can also buy pasteurized eggs at many supermarkets. Pectin can be found in most supermarkets near the Jell-O® or with the Mason® jars. Serving Suggestions: Serve this dressing over mixed greens or use as a marinade for your favorite meat.

When I get a few minutes of "me" time, I'd like to poke around that site some more! (Psst - She has recipes for eggplant.)
The Happy Medium
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