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-   -   What is your favorite salad dressing? (https://www.talkofthevillages.com/forums/village-kitchen-121/what-your-favorite-salad-dressing-242949/)

graciegirl 06-22-2017 02:27 PM

What is your favorite salad dressing?
 
At our house we like Marzetti's Poppy Seed. AND Marzettis' Supreme Caesar. Both refrigerated, but the Poppy Seed is rarely sold here anywhere.

I almost always add cran-raisins, grated cheddar, diced onion, fresh tomato and grapes to our mixed lettuce salad.

My crew doesn't like cucumber.

What do you like in and on your salad?

SALYBOW 06-22-2017 02:57 PM

I use Ken's Vidalia Onion Dressing the most. I like Greek dressing as well. I love cukes, tomatoes, celery, carrots, garlic, grated cheese, boiled egg, ham, roast beef and turkey. (I have to have protein.)
When I go to Olive Garden I usually bring home a bottle of their salad dressing.

jnieman 06-22-2017 03:02 PM

I know I'm wierd but I don't buy bottled salad dressing. I make all my own. My very favorite is my own asian honey mustard. It consists of Hellman's mayo, honey, yellow mustard, toasted sesame oil. If you've ever had the oriental grilled chicken salad at Applebee's this is a very similar dressing. Once you start making your own you will never be satisfied again. I do like the ranch dressing at both Longhorn and Mallory and have found out they make their own.

Rapscallion St Croix 06-22-2017 03:04 PM

I like most. I cannot stand Green Goddess.

missypie 06-22-2017 03:37 PM

Always make my own. Olive oil, different vinegars, mustards, garlic, and other ingred.

Also like to make my own ranch with buttermilk and of course garlic.

jnieman 06-22-2017 03:46 PM

Quote:

Originally Posted by missypie (Post 1415230)
Always make my own. Olive oil, different vinegars, mustards, garlic, and other ingred.

Also like to make my own ranch with buttermilk and of course garlic.

Me too Missypie. I am so spoiled with my own that I hardly will eat a salad at a restaurant anymore.

graciegirl 06-22-2017 03:51 PM

Quote:

Originally Posted by missypie (Post 1415230)
Always make my own. Olive oil, different vinegars, mustards, garlic, and other ingred.

Also like to make my own ranch with buttermilk and of course garlic.

Sugar? When we were kids and had the typical German salad dressing made of oil, vinegar, onion, salt, pepper and SUGAR we kids would fight to drink the last of it from the salad bowl.

Carl in Tampa 06-22-2017 04:12 PM

Varied taste
 
1 Attachment(s)
Like SALYBOW, I really like Ken's Vidalia Onion Dressing.

And, I love Olive Garden's, but it is much too salty for my diet.

I usually pour my own, Extra Virgin Olive Oil and Red Wine Vinegar. Sometimes, perhaps some balsamic vinegar. This is, for me, the healthiest addition to my diet.

I usually go minimalist on the salad, just some shredded iceberg lettuce and sliced tomatoes, but sometimes I add ham, cheese, croutons, and (soy) bacon bits. A few olives sprinkled around give it that "Mediterranean" healthy tone.

Other times, I add cubed grilled chicken breasts, prepared on my gas grille.

When eating out, I have come to love the Cracker Barrel Fried Chicken Salad with Country Pepper Vinaigrette Dressing.

------------------------

Stand by, Gracie, for an attack for initiating another "frivolous" thread.
:sigh:

CFrance 06-22-2017 04:29 PM

Make my own Ranch using buttermilk, and my own vinaigrettes. Oh, and real Caesar, with coddled egg and worcestershire sauce, etc.

laryb 06-22-2017 04:51 PM

Aldi's Specially Select House Vinegrette is our favorite bottled dressing. Has 3 or 4 whole garlic cloves on the bottom of the bottle

lanabanana73 06-22-2017 05:04 PM

I make a Maple Vinaigrette with a recipe I got from my "maple farmer" friend. 4 Tbsp Olive Oil, 6 Tbsp Rice Wine Vinegar, 2 Tbsp pure Maple Syrup and 1 clove of garlic, minced.

dbussone 06-22-2017 05:15 PM

Quote:

Originally Posted by lanabanana73 (Post 1415289)
I make a Maple Vinaigrette with a recipe I got from my "maple farmer" friend. 4 Tbsp Olive Oil, 6 Tbsp Rice Wine Vinegar, 2 Tbsp pure Maple Syrup and 1 clove of garlic, minced.



Wow. I would have never thought of adding maple syrup. I bet it's fabulous, but I doubt I'd be allowed to partake.

I make my own Caesar salad dressing from scratch, and always use either anchovies or anchovy paste.


Sent from my iPad using Tapatalk Pro

kcrazorbackfan 06-22-2017 05:46 PM

The Wildfire dressing that Bob Evans restaurant has; that stuff is goooooooood!

missypie 06-22-2017 06:31 PM

Quote:

Originally Posted by graciegirl (Post 1415234)
Sugar? When we were kids and had the typical German salad dressing made of oil, vinegar, onion, salt, pepper and SUGAR we kids would fight to drink the last of it from the salad bowl.

I know that recipe well. It is surely yummy.

jnieman 06-22-2017 07:53 PM

I always put sugar or honey in my vinegarettes

kaydee 06-22-2017 08:31 PM

#1 go to is good seasons I make from the envelope. #2 really liking "Bolthouse" it a yoghurt dressing & we think the creamy roasted garlic or Caesar are quite tasty.

Mrs. Robinson 06-23-2017 03:13 AM

The REAL Thing
 
Quote:

Originally Posted by CFrance (Post 1415257)
Make my own Ranch using buttermilk, and my own vinaigrettes. Oh, and real Caesar, with coffled egg and worcestershire sauce, etc.

Real Caesar is made with a raw egg.

CFrance 06-23-2017 03:39 AM

Quote:

Originally Posted by Mrs. Robinson (Post 1415398)
Real Caesar is made with a raw egg.

Mine is from the pre 1970 edition of Joy of Cooking, and it calls for a coddled egg and anchovies. The egg is put in hot tap water for a minute or two. It's still more authentic than what passes for Caesar salad dressing today. Pre 1970 I didn't even know how to cook and had never had a Caesar salad, much less made the dressing.

Why one coddles an egg, I would have to Google.

Mrs. Robinson 06-23-2017 03:44 AM

Quote:

Originally Posted by graciegirl (Post 1415203)
At our house we like Marzetti's Poppy Seed. AND Marzettis' Supreme Caesar. Both refrigerated, but the Poppy Seed is rarely sold here anywhere.
I almost always add cran-raisins, grated cheddar, diced onion, fresh tomato and grapes to our mixed lettuce salad.
My crew doesn't like cucumber.
What do you like in and on your salad?

And what's your favorite ketchup? Uhhh -- or is it catsup?
Did you know it doesn't need refrigeration?
Cold ketchup is horrible on any hot food, like hamburgers.

And do you have a favorite tissue?

CFrance 06-23-2017 03:49 AM

2 Attachment(s)
There is only one.

Mrs. Robinson 06-23-2017 03:50 AM

Quote:

Originally Posted by CFrance (Post 1415400)
Mine is from the pre 1970 edition of Joy of Cooking, and it calls for a coddled egg and anchovies. The egg is put in hot tap water for a minute or two. It's still more authentic than what passes for Caesar salad dressing today. Pre 1970 I didn't even know how to cook and had never had a Caesar salad, much less made the dressing.

Why one coddles an egg, I would have to Google.

I probably have the same Joy of Cooking and will have to check it out.
I don't make coddled eggs, but if I can recall,
I don't think a coddled egg is put in hot water out of a faucet for a minute.
To me it would then still be raw.

Guess I have to look that up!

CFrance 06-23-2017 03:56 AM

Quote:

Originally Posted by Mrs. Robinson (Post 1415403)
I probably have the same Joy of Cooking and will have to check it out.
I don't make coddled eggs, but if I can recall,
I don't think a coddled egg is put in hot water out of a faucet for a minute.
To me it would then still be raw.

Guess I have to look that up!

There have been many edits of the original Joy of Cooking. The history of the book and the two women who wrote it is interesting.

I see from Googling that they have changed the instructions for the egg to: boil water in microwave (a tipoff that it's a rewrite--microwaves were only in fancy-dancy homes in 1970) and put the room temp egg in for 5 minutes. That seems like a soft-boil to me. My book's instructions are to put the egg in hot water for 1-2 minutes.

Bottom line, it's a great Caesar salad dressing. I take the garlic and anchovies (or paste) and smash them around the inside of my teak salad bowl to begin.

rubicon 06-23-2017 04:17 AM

What is your favorite salad dressing? It is like asking what is your favorite meal? Is it...yes is it...yes.

I will tell you that my favorite dressing for a salad when the meal is a red meat sauce pasta dish is no salad dressing at all but I do add a little of the meat sauce to my salad.
I'm gong to bet that there are a number of posters who do the same

graciegirl 06-23-2017 05:56 AM

Quote:

Originally Posted by CFrance (Post 1415404)
There have been many edits of the original Joy of Cooking. The history of the book and the two women who wrote it is interesting.

I see from Googling that they have changed the instructions for the egg to: boil water in microwave (a tipoff that it's a rewrite--microwaves were only in fancy-dancy homes in 1970) and put the room temp egg in for 5 minutes. That seems like a soft-boil to me. My book's instructions are to put the egg in hot water for 1-2 minutes.

Bottom line, it's a great Caesar salad dressing. I take the garlic and anchovies (or paste) and smash them around the inside of my teak salad bowl to begin.

The authors of the JOY of Cooking are from Cincinnati.

Proudly she says.

BK001 06-23-2017 11:04 AM

Quote:

Originally Posted by dbussone (Post 1415296)

I make my own Caesar salad dressing from scratch, and always use either anchovies or anchovy paste.


Sent from my iPad using Tapatalk Pro


Love, love, love anchovies - even on pizza. Unfortunately, many restaurants do not include them in their Caesar salad.

There is a wonderful Sicilian pasta recipe that includes melted anchovies in olive oil with toasted breadcrumbs on pasta. Delish!

BK001 06-23-2017 11:08 AM

Quote:

Originally Posted by graciegirl (Post 1415203)
At our house we like Marzetti's Poppy Seed. AND Marzettis' Supreme Caesar. Both refrigerated, but the Poppy Seed is rarely sold here anywhere.

I almost always add cran-raisins, grated cheddar, diced onion, fresh tomato and grapes to our mixed lettuce salad.

My crew doesn't like cucumber.

What do you like in and on your salad?

Lots of olives both green and black, hearts of palm, chunks of provolone or Feta cheese and, of course croutons. I love lemon and olive oil dressing and also love Blue Cheese dressings. Mmmm - time to think about what is for lunch. LOL

Rapscallion St Croix 06-23-2017 11:15 AM

Quote:

Originally Posted by BK001 (Post 1415602)
Love, love, love anchovies - even on pizza. Unfortunately, many restaurants do not include them in their Caesar salad.

There is a wonderful Sicilian pasta recipe that includes melted anchovies in olive oil with toasted breadcrumbs on pasta. Delish!

I think a true Caesar Salad has the anchovies in the dressing.

Ecuadog 06-23-2017 11:59 AM

Quote:

Originally Posted by Rapscallion St Croix (Post 1415613)
I think a true Caesar Salad has the anchovies in the dressing.

I think that Caesar Cardini's original recipe had no anchovies, other than what was part of the Worcestershire Sauce.

dewilson58 06-23-2017 12:16 PM

Blue Cheese...........Chunky.

CFrance 06-24-2017 10:01 AM

Quote:

Originally Posted by Ecuadog (Post 1415625)
I think that Caesar Cardini's original recipe had no anchovies, other than what was part of the Worcestershire Sauce.

Yes, but it wasn't yet called Caesar salad. From "What's Cooking America":

"In 1926, Alex Cardini joined his brother, Caesar, at the Tijuana restaurant. Alex, an ace pilot in the Italian Air Force during World War I, added other ingredients, one of which was anchovies, and named the salad Aviator’s Salad” in honor of the pilots from Rockwell Field Air Base in San Diego. It is reported that Alex’s version became very popular, and later this salad was renamed “Caesar Salad.” Caesar was said to be staunchly against the inclusion of anchovies in this mixture, contending that the Worcestershire sauce was what actually provided that faint fishy flavor. He also decreed that only Italian olive oil and imported Parmesan cheese be used in the dressing."

Interesting stuff. Great taste! My late MIL and I were alone in our family to love anchovies on pizza.

Abby10 06-24-2017 11:22 AM

Quote:

Originally Posted by rubicon (Post 1415408)
What is your favorite salad dressing? It is like asking what is your favorite meal? Is it...yes is it...yes.

I will tell you that my favorite dressing for a salad when the meal is a red meat sauce pasta dish is no salad dressing at all but I do add a little of the meat sauce to my salad.
I'm gong to bet that there are a number of posters who do the same

Hmm......thought only my husband did that. Guess it must be an Italian thing. Otherwise, he will go for the Ken's Vidalia Onion dressing or a balsamic dressing.

My favorite is Brianna's French Vinaigrette. I got into that when I decided to cut down on my sugar intake. It's also good as a marinade for grilled chicken. I remember growing up on the hot bacon vinaigrette that my German grandmother used to make - yummy!

graciegirl 06-24-2017 11:26 AM

Quote:

Originally Posted by Abby10 (Post 1415982)
Hmm......thought only my husband did that. Guess it must be an Italian thing. Otherwise, he will go for the Ken's Vidalia Onion dressing or a balsamic dressing.

My favorite is Brianna's French Vinaigrette. I got into that when I decided to cut down on my sugar intake. It's also good as a marinade for grilled chicken. I remember growing up on the hot bacon vinaigrette that my German grandmother used to make - yummy!

I had that on ****offle Salat and on Spinach. YUM. K-a-r-t-offle Salat. Who knew potato in German was a dirty word?

I am going to have to try Ken's Vidalia Onion Dressing. Is it refrigerated or not?

CFrance 06-24-2017 11:40 AM

Quote:

Originally Posted by Abby10 (Post 1415982)
Hmm......thought only my husband did that. Guess it must be an Italian thing. Otherwise, he will go for the Ken's Vidalia Onion dressing or a balsamic dressing.

My favorite is Brianna's French Vinaigrette. I got into that when I decided to cut down on my sugar intake. It's also good as a marinade for grilled chicken. I remember growing up on the hot bacon vinaigrette that my German grandmother used to make - yummy!

If you ever make spaghetti dressed with olive oil, roasted pine nuts, and grated good quality parm or romano, try dumping that in your green salad. Yum. Doesn't need any dressing at all. Now I'm hungry.

Abby10 06-24-2017 12:07 PM

Quote:

Originally Posted by graciegirl (Post 1415984)
I had that on ****offle Salat and on Spinach. YUM. K-a-r-t-offle Salat. Who knew potato in German was a dirty word?

I am going to have to try Ken's Vidalia Onion Dressing. Is it refrigerated or not?

Not refrigerated - should be in the aisle with other salad dressings, gracie.

Abby10 06-24-2017 12:09 PM

Quote:

Originally Posted by CFrance (Post 1415993)
If you ever make spaghetti dressed with olive oil, roasted pine nuts, and grated good quality parm or romano, try dumping that in your green salad. Yum. Doesn't need any dressing at all. Now I'm hungry.

Sounds delish! Thanks for the idea.

TednRobin 06-24-2017 05:54 PM

If anybody is from the Altoona Pa area gotta be Luigetta's (Woody's for old timers). Always was a secret recipe but found it on internet and makes the best salad.


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