Olive Garden Salad Dressing

Posted by dizzybreez at recipegoldmine.com May 4, 2001

Source: Gloria Pitzer - Kitchen Link (Copycat Collection) at kitchenlink.com

1 1/2 cups bottled Italian dressing
2 tablespoons grated Parmesan cheese
2 tablespoons granulated sugar (or equivalent in Equal)
1 large raw egg (or egg beaters to equal 1 egg
    or 2 tablespoons mayonnaise)
1/4 cup olive oil

Blend all except oil in blender on high speed 1/2 minute or until smooth. Pour this mixture into the top of a double boiler and add the 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.

Of 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, radish, etc.

Yields about 2 cups of dressing.