Recipe by Nif
Gloria Pitzer is known for copying famous foods, but making them healthy at the same time. "I take the junk out of junk food," says Pitzer. "You know what goes into my recipes." Gloria is careful to point out that she doesn't actually know what the big chains put in their food. "I don't try to dissect the foods and figure out the chemical ingredients," she says. "I never, ever try to steal anyone's secret corporate recipe. I just do my best to duplicate the taste." Enjoy!
Top Review by Andi of Longmeadow Farm
I made this like two weeks ago, and have made it three times since. I forgot to put the review in, because this recipe seemed to be a part of our salad dressing routine for a long time. This dressing settles in to be a family favorite. I love, adore, salads. And this makes the perfect palette to enjoy this dressing. I followed exactly, except for halving it. I used the egg whites, and used Hellmans or (Best) for the mayo. You can't skimp on good mayo! This was made in my little itty bitty food processor, where I could pour the oil in, slowly. This is good. I loved it! Will and have made it again, and again!! Made for KK's Green Game March 2010
- 1 1⁄2 cups Italian dressing, bottled
- 2 tablespoons parmesan cheese, grated
- 2 tablespoons sugar (or equivalent in artificial sugar)
- 1 large egg, raw (or egg beaters to equal 1 egg)
- 2 tablespoons mayonnaise
- 1⁄4 cup oil
- fresh spinach
- iceberg lettuce
- romaine lettuce
- onion, cut into rings
- radish, etc
- Blend first 5 ingredients (not oil) 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 cups for each salad. Moisten leaves in dressing, do not saturate; let stand 5 minutes. Add onion rings, radishes, etc.