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Discussion in 'The Lounge' started by CDGator, Mar 23, 2021.
What’s your favorite salad dressing?
Bob’s Blue Cheese
I eat way too many salads. I buy the light Olive Garden dressing. I go through at least a bottle a week.
I eat a very large salad every day for lunch and then another for dinner. But I don’t use store bought dressing. I use just extra virgin olive oil and a good balsamic vinegar. That’s my favorite and you’d be surprised how much cleaner it is. When we have people over they’re always shocked at how simple it is. Between that, and pasta, we generally go through about 1/3 of a gallon of olive oil each week.
Thousand Island on my salads. When just eating raw broccoli or cauliflower I prefer Ranch.
I've made blue cheese and balsamic vinaigrette at home but this brand in the refrigerated section is our favorite. 1st Choice 2nd Choice 3rd Choice
Balsamic vinegarette on most salads. I like a ginger dressing on an Asian salad and thousand island on a Cobb or chef salad. Never been a fan of Caesar.
We have a sushi place that has a great wasabi soy.
Marzetti blue cheese is fantastic. I really like Kens northern italian as well. The olive garden dressing is hard to beat as well but my go to is plain old (olive) oil and (red wine) vinegar. I keep the standard 2 container rack of that on the counter.
@CDGator they don’t sell this at Kroger but if you can find it...
Raspberry walnut vinaigrette
What is in your opinion a good balsamic vinegar?
Wasn't that a restaurant chain?
I think you’re thinking of Bob’s Big Boy in So. Cal. Can’t tell if they are connected. Bob's Big Boy
Frisch's Big Boy used to be in Jax
A lot of good dressings so far. We buy several varieties of the Ken’s dressings, particularly the olive oil vinegrette. This sounds crazy, but our school lunch rooms have little individual containers of salad dressings, Naturally Fresh I think, that are actually pretty good, especially the bleu cheese and honey mustard. A following question pertains to ordering salads at restaurants: do you want it dressed before being brought to your table or served “on the side?” I can’t stand an overdressed salad and it disgusts me to have the last half of my salad fully submerged, especially if it is a ranch-style dressing. I like to be able to taste the components of the salad.
I use most of these mentioned. I like to change up. Newman's is pretty good. I grate bleu cheese on a salad sometimes. Sometimes stir in a little mayo for the dressing (Morrisons used to have this). And I like to take a knife and chop my salad up........enough to eat with a spoon even. For awhile it was the Piesanos from Gville salad with small greens, walnuts, feta, dried cranberries and raspberry vinagrette. I experiement.
I like my salad dressed but definitely not over dressed and drowning in dressing.
I try to be flexible and base it on the people or cuisine involved. If it's pasta, I'll go... If I detect a German accent in the guests, I break out the... And if it's just regular American folks, my thinking is, if the guy can run a championship football franchise, surely he can make vinegar, so Kraft is the obvious choice.
I skip the salad and ask for a helping of bacon
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