Salads |
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Olive Garden Salad Dressing - 1998
Recipe courtesy of Joan Wozny
INGREDIENTS
PREPARATION
Blend in blender on high for 30 seconds, or until smooth. Pour into top of 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. 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 of dressing for each salad.
- 1 ½ cups bottled Italian salad dressing
- 2 tablespoons parmesan cheese -- grated
- 2 tablespoons sugar
- 1 large egg, raw
- ¼ cup oil
- fresh spinach leaves
- iceberg lettuce leaves
- romaine lettuce leaves
PREPARATION
Blend in blender on high for 30 seconds, or until smooth. Pour into top of 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. 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 of dressing for each salad.
