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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? |
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. |
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.
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I like most. I cannot stand Green Goddess.
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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. |
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Varied taste
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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: |
Make my own Ranch using buttermilk, and my own vinaigrettes. Oh, and real Caesar, with coddled egg and worcestershire sauce, etc.
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Aldi's Specially Select House Vinegrette is our favorite bottled dressing. Has 3 or 4 whole garlic cloves on the bottom of the bottle
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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.
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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 |
The Wildfire dressing that Bob Evans restaurant has; that stuff is goooooooood!
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I always put sugar or honey in my vinegarettes
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#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.
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The REAL Thing
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Why one coddles an egg, I would have to Google. |
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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? |
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There is only one.
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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! |
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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. |
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 |
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Proudly she says. |
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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! |
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Blue Cheese...........Chunky.
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"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. |
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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! |
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I am going to have to try Ken's Vidalia Onion Dressing. Is it refrigerated or not? |
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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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