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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 for each salad. Moisten leaves in dressing, do not saturate; let stand 5 minutes. Add onion rings, radish, etc. Source: Gloria Pitzer
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|Serving Size: 1 Recipe (546g)|
|Recipe Makes: 1|
|Calories from Fat: 1147 (69%)|
|Amt Per Serving||% DV|
|Total Fat 127.5g||170 %|
|Saturated Fat 21.9g||110 %|
|Monounsaturated Fat 30.3g|
|Polyunsanturated Fat 57g|
|Cholesterol 235.6mg||72 %|
|Sodium 6471.3mg||223 %|
|Potassium 255.5mg||7 %|
|Total Carbohydrate 126.6g||37 %|
|Dietary Fiber 0g||0 %|
|Sugars, other 126.6g|
|Protein 12g||17 %|
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Calories per serving: 1660
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