| Olive garden salad dressing |
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Category: Salad
Yield: 1 servings |
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WALDINE VAN GEFFEN VGHC |
1 1/2 cup |
Bottled italian dressing |
2 tbsp |
Parmesan, grated |
2 tbsp |
Sugar |
1 large |
Egg, raw |
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| Procedures |
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- Blend in blender on high speed ½ minute or until smooth.
- Pour this mixtu into the top of a double boiler and add ¼ c
oil.
- Stir gently with a whis 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 c for each salad.
- Moisten leaves in dressing, do not saturate; let stand 5 minutes.
- Add oni rings, radish, etc.
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