Title: Olive garden salad dressing
 Categories: Salads, Dressings, Copycat
      Yield: 1 Recipe
 
  1 1/2 c  Bottled Italian dressing
      2 tb Parmesan; grated
      2 tb Sugar or equivalent in
           -Equal
      1 lg Raw egg; or egg beaters
           -equal to 1 egg; or
      2 tb Mayonnaise
 
  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.