Olive Garden Salad Dressing

1 1/2 cups bottled Italian dressing
2 tablespoons grated Parmesan cheese
2 tablespoons granulated sugar (or equivalent in Equal)
1 large raw egg (or egg beaters to equal 1 egg
or 2 tablespoons mayonnaise)
1/4 cup olive oil

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

Yields about 2 cups of dressing.

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