Recipe for cooking olive garden salad dressing

Super Salad Recipes :: Copy-Cat Salads

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 C. bottled Italian dressing
2 Tbsp. grated Parmesan cheese
2 Tbsp. sugar (or equivalent in Equal)
1 lrg. raw egg (or egg beaters to equal 1 egg
    or 2 Tbsp. mayonnaise)
1/4 C. extra virgin olive oil

Blend all except oil in blender on high speed 1/2 min. 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 hr. 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 C. for each salad. Moisten leaves in dressing, do not saturate; let stand 5 min. Add onion rings, radish, etc.

Makes approximately about 2 C. of dressing.