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Olive Garden Salad Dressing

Recipe At A Glance
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0 stars based on 1 review
recipe is ready in Under 30 minutes

Ready in: Under 30 minutes ?
recipe difficulty 2/5

Difficulty: 2/5

Serves/Makes: 2 cup

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INGREDIENTS:

1 1/2 cup bottled Italian salad dressing
2 tablespoons Parmesan cheese, grated
2 tablespoons sugar or equivalent substitute
1 large raw egg, or egg beaters equivalent
OR
2 tablespoons mayonnaise

DIRECTIONS:

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 greens for each salad. Moisten leaves in dressing, do not saturate; let stand 5 minutes. Add onion rings, radish, etc.

Recipe Source: Gloria Pitzer

NUTRITION:

62 calories, 6 grams fat, 2 grams carbohydrates, 0 grams protein per tablespoon. This recipe is low in sodium. This recipe is low in carbs.

This Olive Garden Salad Dressing recipe from CDKitchen serves/makes 2 cup

Recipe ID: 1638

SUBMITTED BY: Janie

REVIEWS:

1 Review

Guest: Jilly 2011-10-24
I worked there, it's seven seas salad dressing, pasteurized liquid egg, parmesan cheese, and sugar.

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