Gloria Pitzer'S Olive Garden-Style Salad Dressing - cooking recipe

Ingredients

Dressing
1 1/2 cups Italian dressing, bottled
2 tablespoons parmesan cheese, grated
2 tablespoons sugar (or equivalent in artificial sugar)
1 large egg, raw (or egg beaters to equal 1 egg)
2 tablespoons mayonnaise
1/4 cup oil
Salad Suggestions
fresh spinach
iceberg lettuce
romaine lettuce
onion, cut into rings
radish, etc

Preparation

Blend first 5 ingredients (not oil) 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 cup 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 cups for each salad. Moisten leaves in dressing, do not saturate; let stand 5 minutes. Add onion rings, radishes, etc.