Here is the actual recipe for the Old South Restaurant's salad dressing. Google it anywhere online and you'll find those who have tried to imitate the recipe have used things like 2 dill pickles or fresh garlic. Trust me, this is the real recipe and you can see it has NO pickles. Being an aficionado of garlic I also tried fresh garlic and discovered it made a change in the dressing that wasn't as good. You cannot get that "almost overwhelming" taste of garlic in this dressing using fresh garlic. The fresh garlic will add "heat" to it that you don't want.
I'm sure others are putting those pickles in to try and get that same taste as the restaurant's dressing. What they're missing is those salad olives with pimentos AND WITH THE JUICE. Also…don't use regular stuffed olives or you'll screw up your recipe. Tried it and it doesn't work. The only difference is Old South makes their own mayonnaise for this recipe and I just prefer recipes to be as easy and quick as possible.
I'm notorious for changing things in recipes and I tried it with this dressing. Learn from my mistakes. Don't add more or less of anything. I tried more olives, fresh garlic, less bleu cheese, etc. Trust me on this one. Just follow the recipe. Don't use a low fat mayonnaise. It gives it a sweetish tang that isn't good. A quart may seem like a lot but if you love garlic salad dressings, this won't be around very long.
The last time I made this I used a cheaper garlic powder. It turned my dressing a little brown and grainy. So I'll buy good garlic powder that's white from now on.
We love to make chef's salads for dinner in the summer and this is the dressing we always have with it.
The dressing is pretty thick and Old South serves it on the side. So do I. Now I'm craving it and I just happen to have half a jar in my refrigerator so it's salad for dinner tonight.
OLD SOUTH GARLIC SALAD DRESSING
Put in the food processor:
2 ounce bleu cheese, creamed
1/4 cup salad olives with juice (the kind that looks like olive and pimento pieces)
2 tablespoons garlic powder
(The chef at Old South in Russellville actually said:
"Start with a couple of tablespoons of garlic. Then when
you think you've got too much, add a little more.")
After processing this mixture, add:
1 quart Kraft REAL Mayonnaise
and thoroughly process until mixed well.
Put dressing back in the mayonnaise jar and refrigerate immediately.