OLIVE GARDEN House Dressing
INGREDIENTS
1 1/2 cups bottled Italian dressing
2 tablespoons grated Parmesan cheese
2 tablespoons granulated sugar
1 large raw egg (or 2 tablespoons mayonnaise)
1/4 cup olive oil
DIRECTIONS
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.
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.
*Quick Version
INGREDIENTS
8 ounces Paul Newman's Vinegar and Oil Dressing
1/2 teaspoon dried basil
1/2 teaspoon dried oregano
1 tablespoon granulated sugar
DIRECTIONS
Put ingredients into the bottle of dressing and shake well. Refrigerate 24 hours before using.
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