1 1/2 cups bottled Italian dressing
2 tablespoons Parmesan, grated
2 tablespoons sugar or equivalent Equal
1 large raw egg or egg beaters equivalent
1/4 cup oil
2 tablespoons mayonnaise
iceberg lettuce, spinach, romaine, etc.
raw onion rings, (optional)
sliced radishes, (optional)
Blend bottled dressing, parmesan, sugar, raw egg (or egg beaters
equivalent), and mayonnaise 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 T
for each salad. Moisten leaves in dressing, do not saturate; let
stand 5 minutes. Add onion rings, radish, etc.