Olive Garden Salad
Olive Garden Salad Preparation
According to Gloria Pitzer, The Recipe Detective: Into blender put: 1- 1/2 cups bottle Italian dressing, 2 TB grated Parmesan, 2 TB sugar, 1 lg. raw egg. Blend high speed 1/2 minute or till smooth. Lightly moisten mixed greens of fresh spinach leaves, iceberg lettuce & romaine with dressing & let stand 5 mins be- fore adding other salad ingredients. Serve with more dressing if desired. (The fresh egg in the dressing is treated by the vinegar in Italian dressing so that it has the same composition as when making mayonnaise with fresh eggs.) Refrigerate tightly covered to use in 3 or 4 days. Do not freeze. Posted to EAT-L Digest 25 Jul 96 Date: Fri, 26 Jul 1996 10:30:19 -0500 From: MS ELIZABETH A SAYERS
Link to another BigOven recipe
Add a link to another recipe! What would you serve with this?
You may also enjoy
There are no reviews yet for Olive Garden Salad. Be the first to review it!
Blogger? Grab a link to this recipe
Add to on:
Tweets by @bigoven