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Friday, April 29, 2016

Olive Garden Salad

How to make Olive Garden Salad Recipe

Into blender put: 1- 1/2 cups bottle Italian dressing,
2 TB grated Parmesan,
2 TB sugar, 1 lg. raw egg. Blend high speed 1/2 minute or till smooth.

Lightly moisten mixed greens of fresh spinach leaves, iceberg lettuce & romaine with dressing & let stand 5 mins before adding other salad ingredients.

Serve with more dressing if desired. (The fresh egg in the dressing is treated by the vinegar in Italian dressing so that it has the same composition as when making mayonnaise with fresh eggs.)

Refrigerate tightly covered to use in 3 or 4 days. Do not freeze.
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