Restaurant Recipes

Olive Garden Salad Dressing

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Yield: about 2 cups 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


  1. 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.
  2. Chill for several hours or overnight before using.
  3. If the dressing is too thick, add more Italian dressing as needed.
  4. 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 for 5 minutes.
  5. Add onion rings, radish, etc.


Posted by dizzybreez at Recipe Goldmine May 4, 2001.

Source: Gloria Pitzer

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