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Olive Garden Salad Dressing
Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Salads & Dressings
Amount Measure Ingredient -- Preparation Method
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1 1/2 cups Bottled Italian dressing
2 tablespoons Parmesan -- grated
2 tablespoons Sugar or equivalent in -- Equal
1 large Raw egg ( egg beaters equivalent)
1/4 cup oil
2 tablespoons Mayonnaise
iceberg lettuce, spinach, romaine, etc.
raw onion rings -- (optional)
sliced radishes -- (optional)
Blend bottled dressing, parmesan, sugar, raw egg (or egg beaters
equivalent),and mayonnaise in blender on high speed 1/2 minute or until
smooth. Pour this mixture into the top of a double boiler and add 1/4 c
oil. Stir gently with a whisk over gently boiling water until it begins to
thicken and egg is completely cooked. Chill several hours or overnight
before using. If the dressing is too thick, add more Italian dressing as
needed. Mix together equal amounts of fresh spinach, iceberg and romaine
lettuce. Allow 2 T for each salad. Moisten leaves in dressing, do not
saturate; let stand 5 minutes. Add onion rings, radish, etc.
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