By Nif on April 12, 2009
Photo by mary winecoff
Photo by mary winecoff
"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!"
Serving Size: 1 (68 g)
Servings Per Recipe: 6
"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"
"Excellent dressing! I used it over a spinach salad and used an egg product instead of a regular egg. This makes a lot and I will used it again! I love the tartness of the dressing. Made for ZWT7."
"Superb dressing! Made this last night so that DH and I could pack in our lunch today and was very impressed with how well it stayed blended and more immortally how well it held to the salad. Made as written using the egg beater option. DH liked both the parmesan and that it was less tangy then the average Italian dressing. This will be made again and will also make its way to a pot luck. Thanks for the post."
"Enjoyed this on our salad. It made a lot. Thank you for this great semi-homemade salad dressing."
"This rocked.....all my family devoured the salad this evening....Matched it with copycat Red Lobster biscuits....light dinner perfectly orchestrated......Bon Appetite...."
"We absolutely love this recipe, my husband thought it was a little sweet but I just adjusted the amount of sugar and he was as happy as can be!!! I love the fact that is so easy to make we don't need a dozen ingredients and it only takes about 10 minutes so even us that are not skill cooks can do it... I read a couple other recipes and they suggested leaving the egg raw which I didn't like, that's why I decided to try this recipe because we cook the salad dressing and I'm glad I did, this is our new favorite salad dressingn (after Olive Garden's of course)!!! Thanks for sharing this recipe with us :)"