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 1/2 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.
