What’s your favorite salad dressing?
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41 Comments!
The old Kraft Golden Caesar that they QUIT MAKING!
Regular Caesar is second, specifically the stuff from The Outback Steakhouse.
Olive oil and wine vinegar and fresh squeezed lemon.
or Good seasons Italian mix.
Extra credit: How many have the mixing bottle?
Pie!
Lighthouse Salad Dressing – Idaho Bleu Cheese with the big chunks of bleu cheese in it.
The honey-mustard poppy seed salad dressing that Red Robin has.
I usually only eat salad when the weather is hot. Dressing usually, normally, almost always consists of shorts, mebbe no shirt and sandals.
mech…I do!
I wanna find the one that has all the recipes on it tho.
Homemade ranch. I like a full fat Greek yogurt recipe I found.
Ranch.
Or home made Big Mac sauce.
semi colon trouble.
^Sounds…disdressing… :)
Personally, I think there should be a diet salad dressing called “500 Islands”……
Ken’s sweet vidaila(sp?) onion.
Agree with mech on this: “Olive oil and wine vinegar and fresh squeezed lemon” ‘cept that I mash a bit of fresh garlic in it.
Use somethin very similar for eggrolls, too, but with spicy Asian vinegar and LOTS of garlic.
Milady uses that for pickin & eatin fresh-boiled shrimp or crab meat.
Good Seasons Italian. I have two mixing bottles. Make it with extra virgin olive oil & red wine vinegar, with a splash extra water & red wine vinegar.
French & Bleu cheese mixed (aka french roquefort).
Chunky Blue Cheese–and hot bacon are up there as the best for me.
Bleu cheese. No brand pref.
The combination of a salted, cool tomato slice and a little bleu cheese dressing gives me a Summertime smile.
The creamy italian at Strings italian restaurant.
Olive oil and wine vinegar and fresh squeezed lemon” ‘cept that I mash a bit of fresh garlic in it
yep, or I will substitute green olive juice for the wine vinegar.
I prefer ranch, but will occasionally try something else.
However, in my house, cat hair is a mandatory additional ingredient in everything.
Extra credit: How many have the mixing bottle?
We have three in the cupboard.
The Good Seasons Italian is my favorite, made with light Olive oil and Red Wine vinegar with a splash of Balsomic vinegar.
I used to drown a salad in thousand island, but I eventually got tired of eating so much fat/oil on a salad. In general I avoid greasy foods. They taste good but make me feel fat and slow.
Bleu Cheese
I’d say “Roquefort”, but I’m not that picky. Any bleu will do.
Bleu cheese. If I’m eating rabbit food, I want something to put the calories/fat/cholesterol back in.
Depends on the mood…. Bleu Cheese #1, followed by 1000 Island—Bob’s Big Boy, and Newman’s Italian.
Doug, cook up some crispy bacon and then dip it in the Bleu!
Right now it’s chipotle ranch dressing. Otherwise it’s a light raspberry vinaigrette.
But if the salad is loaded with eggs, baby corn, mushrooms, etc., I don’t put anything on because it just tastes better.
Marie’s Blue Cheese dressing with a side of crumbled Blue Cheese. Or, Ken’s Caesar Salad
I used to like Green Goddess, but haven’t seen it for a while.
Bacon is always good.
Bacon fat. With crumbled bacon in it.
Hold the vegetables.
Ken’s Country French
#10,Joe. Is that when only half of your ass hurts?
Chunky blue cheese for a basic garden or chef’s salad, scratch built caesar, just the caesar ingredients, nothing else.
pure or extra-virgin olive oil
two egg yolks
dry mustard
fresh squeezed lemon juice
2-3 anchovies
balsamic vinegar
clove garlic
fresh ground pepper
Homemade Garlic Lovers:
2 parts EVOO
2 parts Garlic Joy *
1 part vinegar (basalmic or flavored, to taste)
mix & pour.
*this is a sweet garlic paste, consistency of creamy peanut butter; totally awesome if you like garlic
http://www.joyofgarlic.com
‘Cept for the vinegar, that sounds like a good recipe for makin your own spread for garlic toast.
Simple Home made;
2parts canola oil
1part Real Lemon
1 1/2 part Frenches Mustard
Garlic Salt, Pepper,Sea Salt, I mix to the eye on this.
Put em’ all together and rock!
mmm, love salads, so I match dressings to salads/meals. I love salads with berries and berry vinegrettes, BBQ Ranch (Sweet Baby Rays + Hidden Valley) dressings with crispy chicken, House Italian with red sauces, Creamy Italian when I can’t decide if I want ranch or italian, Straight up Olive Oil and Balsamic…………
Any high-end bleu. Fo-Evah.
Not so fast. That is, until lately.
After 30+ years as an afficianado of all things bleu, I discovered Girard’s Champagne dressing. Despite the MSG it’s now a beverage as well as a dressing at my house.
Katz– It’s hard enough trying to remember what wines go best with what’s on the menu much less dressings — but yes there is a difference.
Ok….. You all dragged it out of me, to whit:
Two fingers of Woodford Reserve Kaintucky Bourbon, Four ice cubes,
Screw The Salad.
That, my Friends, is Dressing.
Homemade Raspberry/Chipotle Vinegarette over Fresh picked spinach, hard boiled egg slices and crumbled apple smoked bacon bits….
Wollf, *THAT* salad comes after the three fingers of Stranahan’s Colorado Whiskey with a splash of nipple freezin’, cold ass spring water!
Found a technical assessment criterion.