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Related: Culture Forums, Support ForumsSalad Days are coming. What is your favorite bottled dressing? I have posted more options.
Also, I don't think this will cause a security breach, but what do I know? My favorite is Vinaigrette. What about you?
28 votes, 1 pass | Time left: Unlimited | |
Italian | |
3 (11%) |
|
Creamy Italian | |
1 (4%) |
|
Ranch | |
2 (7%) |
|
Blue cheese | |
6 (21%) |
|
Thousand Island | |
3 (11%) |
|
Vinaigrette | |
2 (7%) |
|
French | |
1 (4%) |
|
Poppyseed(sweet and sour) | |
3 (11%) |
|
Vinegar and Oil | |
2 (7%) |
|
I make my own and I will/won't give the recipe--hahaha | |
5 (18%) |
|
1 DU member did not wish to select any of the options provided. | |
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Disclaimer: This is an Internet poll |
applegrove
(118,870 posts)It has to be refrigerated as all of her's do.
debm55
(25,611 posts)applegrove
(118,870 posts)debm55
(25,611 posts)applegrove
(118,870 posts)Then they got successful and the husband got a divorce to marry a younger wife. They still ran the business together. About the divorce, Renee said "I could have killed him". Figuratively of course. This was a news story I saw years ago.
https://thecjn.ca/news/obituary-renee-unger-queen-of-the-salad-dressings/
debm55
(25,611 posts)electric_blue68
(14,979 posts)applegrove
(118,870 posts)FirstLight
(13,366 posts)Add some beets, kidney beans, or fake bacon bits and I'm in heaven!
debm55
(25,611 posts)Grasswire2
(13,571 posts)But I also love Ken's Bleu Cheese.
debm55
(25,611 posts)with yogurt poured over the Greek Salad.
Grasswire2
(13,571 posts)In a very tall angular bottle.
debm55
(25,611 posts)Grasswire2
(13,571 posts)I like Ken's dressings, but this one is just a little more lively.
Paladin
(28,280 posts)BlueWaveNeverEnd
(8,123 posts)debm55
(25,611 posts)spooky3
(34,510 posts)debm55
(25,611 posts)Last edited Tue May 2, 2023, 10:38 PM - Edit history (1)
spooky3
(34,510 posts)TexasTowelie
(112,578 posts)When I used to live near a Quiznos they had an acai salad dressing that I liked. It had the berry taste without being overly sweet (like strawberry) or overly tart (like raspberry).
debm55
(25,611 posts)Laffy Kat
(16,391 posts)Just a touch, though, because it's pretty sweet.
debm55
(25,611 posts)Laffy Kat
(16,391 posts)debm55
(25,611 posts)Laffy Kat
(16,391 posts)Different Drummer
(7,661 posts)debm55
(25,611 posts)3catwoman3
(24,085 posts)Unfortunately, it is one of the many products that they discontinued.
debm55
(25,611 posts)discontinued. Now he has it on autoship.
3catwoman3
(24,085 posts)It was one of those kept in the refrigerated section, so Ill be pleasantly surprised if they have it.
Tree-Hugger
(3,370 posts)I loooooooooove a Caesar salad. After that, it's Italian.
debm55
(25,611 posts)home.
Kali
(55,027 posts)ranch, Ceasar, Italian, various vinaigrettes, heck plain lemon juice and olive oil is good too
back in the day I used to get gallon jars of Pizza Hut's (creamy?) Italian. so good, haven't had it in ages, wonder if they still have it?
debm55
(25,611 posts)they do as alot of people like to dip their pizza in dressing.
Kali
(55,027 posts)salad dressing is a rip off. I can make a quart of ranch for the price of a small bottle. if I could ever master making mayo it would be even better, but I suck at that.
the nearest Pizza Hut is about 30 miles away and I haven't been in so long. one of my kids works at a local pizza joint and we tend to go there most of the time now.
Cracklin Charlie
(12,904 posts)I have a birthday coming up. I think I will make a Juice of a Few Flowers vinaigrette.
Or, maybe a garlicky warm bacon and mustard vinaigrette.
Um, so many yummy choices.
debm55
(25,611 posts)WestMichRad
(1,340 posts)Appealed greatly to my sweet tooth. Unfortunately I cant recall the brand.
debm55
(25,611 posts)WestMichRad
(1,340 posts)but its worth a try!
debm55
(25,611 posts)Haggis 4 Breakfast
(1,454 posts)It's a Japanese ginger-soy dressing. Up here in the GREAT Pacific Northwest, it's available at Fred Meyers.
debm55
(25,611 posts)Ingredients at home. Wil look up the recipe online.
Haggis 4 Breakfast
(1,454 posts)Makoto is closest you can get to the recipe they usedfortheir salad dressing.
electric_blue68
(14,979 posts)It'd be vinegar & extra virgin olive oil alone (what often add to a Greek Salad) or...
I'd probably add some garlic powder to it, shake up, and let the powder soften up, also maybe a bit of dried oregano at home.
I looove blue cheese dressing! 😄 🥰 But try not to over use it (very easy!) It was a later acquired taste in my early 50s. Marie's Blue Cheese Dressing!
Also really like Marie's Creamy Italian Dressing.
Polly Hennessey
(6,812 posts)even more.
intrepidity
(7,343 posts)is my go-to, but I will happily eat bleu cheese, ranch, french, or any other honestly.
But with steak, it must be Italian.
debm55
(25,611 posts)jmowreader
(50,572 posts)It's also five bucks for a 12-ounce bottle so I don't get it very often, but it's great when I do.
I suspect the REAL reason I don't buy it very often is because of the miniature bottle it's in rather than the price.
debm55
(25,611 posts)Duncanpup
(12,934 posts)debm55
(25,611 posts)Emile
(23,069 posts)debm55
(25,611 posts)Just A Box Of Rain
(5,104 posts)It was the first cooking lesson I gave to my son and I think it is one of the best (and simplest) things one can do for ones health, ones palate, and ones budget.
The low quality high-polyunsaturated fats in most bottled dressings are nasty for ones health, taste bad, and the products are expensive.
Better to use EVO (extra-virgin olive oil) and to have a collection of different acids (vinegars and citrus juices). I mostly (but not exclusively) use vinegars I ferment myself.
I typically put a little salt into a mortar with a clove of garlic and mash it, then add a little mustard to act as an emulsifier (miso also works), then mix in oil and vinegar in a 3/1 to 4/1 proportion (depending on the strength of the acid).
Thats the basic recipes, which one can twist in a myriad of ways, adding different herbs, cheeses, fruits, sweeteners, or other flavoring agents. The world is ones oyster in that regard.
One a person gets used to having quality salad dressing, no one would willingly go back to bottled dressings.
debm55
(25,611 posts)Just A Box Of Rain
(5,104 posts)It allows one to improvise off a very basic base of oils and acids.
And the health benefits of monounsaturated oils like EVO (or avocado oil) are considerable.
By using different vinegars, or acids like lemon juice, one gets very different results. Makes for easy creative play in the kitchen.
I'm kind of famous in my circle for making great salads. Making one's own dressings is a big part of making them taste good. So more healthful, more delicious, and less expensive.
Wins all around IMO.
Best wishes on making your own.
rogerballard
(2,907 posts)Followed by Blue Cheese (good pizza dip)
debm55
(25,611 posts)then French. It was good.
rogerballard
(2,907 posts)It was everywhere in the 60s, that always topped my salad growing up.
highplainsdem
(49,081 posts)AnnaLee
(1,041 posts)I mix Kraft Zesty Italian with Wishbone Chunky Blue Cheese. I also keep Catalina and Ranch around. I lunch on salad.
debm55
(25,611 posts)stores, so I switched.
ProfessorGAC
(65,322 posts)The bolder the recipe the better.
Nothing works with the sweetness of tomatoes like vinegar.
The garlic sure helps, too.
It's my wife's favorite too, though she'll go through spurts where she just wants Marie's Creamy Poppyseed. Too sweet for me.