Recipe - Olive Garden Salad Dressing

NON FORMATED RECIPE

According to Gloria Pitzer, The Recipe Detective: Into blender put: 1 1/2
cups bottle Italian dressing, 2 TB grated Parmesan, 2 TB sugar, 1 lg. raw
egg. Blend high speed One half minute or till smooth. Lightly moisten mixed
greens of fresh spinach leaves, iceberg lettuce & romaine with dressing &
let stand 5 mins be fore adding other salad ingredients. Serve with more
dressing if desired. (The fresh egg in the dressing is treated by the
vinegar in Italian dressing so that it has the same composition as when
making mayonnaise with fresh eggs.) Refrigerate tightly covered to use in 3
or 4 days. Do not freeze.
Posted to EATL Digest 25 Jul 96

Date: Fri, 26 Jul 1996 10:30:19 0500

From: MS ELIZABETH A SAYERS GVKD27A@PRODIGY.COM