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1 1/2 cups Italian salad dressing
2 tablespoons Parmesan cheese, grated
2 tablespoons Sugar
1 large egg, raw
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 cup 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 Cup for each
salad. Moisten leaves in dressing, do not saturate; let stand 5 minutes. Add onion rings, radish, etc.
2 tablespoons Parmesan cheese, grated
2 tablespoons Sugar
1 large egg, raw
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 cup 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 Cup for each
salad. Moisten leaves in dressing, do not saturate; let stand 5 minutes. Add onion rings, radish, etc.
