Recipe: Marty's Salad from the Buggy Works Restaurant (Gloria Pitzer)

MARTY'S SALAD
From the Buggy Works Restaurant
Source: Gloria Pitzer. Aug. 1999

SWEET AND SOUR SALAD DRESSING:
1 (14 oz.) can Eagle brand sweetened condensed milk
1 cup Karo corn syrup
1/2 c. white vinegar
1 1/2 cup Miracle Whip Salad Dressing
1/4 lb. (1 stick) margarine, sliced into small pieces

In top of double boiler, over simmering water, combine all ingredients with a wire whisk til margarine is melted completely. Let cook over simmering water 30 minutes (set your timer), stirring occasionally. Put mixture through blender on high speed just a few seconds to combine and cool before refrigerating tightly covered. Refrigerate several hours before using. Note: if dressing becomes too thick, thin with a little hot water.(makes 1 1/2 quarts).

To use the dressing like the restaurant serves it, toss together lightly in a large bowl: 1/2 head iceberg lettuce torn into bite sized pieces, 2 c. endive lettuce torn also, 1/2 c. very thinly sliced red onion, 1/3 c. Hormel Real Bacon Bits, 1 pck. (4 oz.) Kraft's finely shredded Cheddar cheese. Apply enough dressing to lightly but evenly moisten the greens in the above mixture. Let stand 10 minutes before serving. Divide between 3-4 salad dishes. Serve additional dressing on the side.