-patdwigans fwds07a
1 1/2 c Bottled Italian dressing
2 tb Parmesan; grated
2 tb Sugar or equivalent in
-Equal
1 lg Raw egg; or egg beaters
-equal to 1 egg; or
2 tb Mayonnaise
Blend in blender on high speed 1/2 minute or until
smooth. Pour this mixture into the top of a double
boiler and add 1/4 c 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. 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
onion rings, radish, etc. Source: Gloria Pitzer
