Salad: Marty's Salad (from the Family Buggy Restaurant)

From Shelly Carey

Ingredients for salad:
½ head iceberg lettuce (torn into bite-sized pieces)
2 cups Endive lettuce (torn into bite-sized pieces)
½ cup very thinly sliced red onion
1/3 cup Hormel real bacon bits
4 oz. Kraft finely shredded cheddar cheese.
Ingredients for Sweet And Sour Salad Dressing:
1 can (14 oz.) Eagle brand sweetened condensed milk
1 cup Karo syrup
1/2 cup white vinegar
1 1/2 cups Miracle Whip
1/4 lb. (1 stick) butter, sliced into small pieces

Directions
In top of double boiler, over simmering water, combine all dressing ingredients and whisk until the butter 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 the salad ingredients together in a large bowl. 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.