What Salad Dressing(s) Do You Like?
- Thread starter Ruthanne
- Start date
Marie5656
SF VIP
- Location
- Batavia, NY
I am one of those die hard Ranch dressing, or Thousand Island people. When I was young (teens and 20's) I was all about French dressing. Now, not so much. I like Italian, some times.
Devi
Well-known Member
- Location
- East WA USA
Ditto -- although I find balsamic vinegar can be a bit tough on my mouth. Kinda strips the mucous membranes. So I've taken to using white vinegar, which is not as tasty.
RadishRose
SF VIP
- Location
- Connecticut, USA
Devi, aged balsamic vinegar is thick and almost sweet, but it is expensive.
Chinese white wine vinegar is less sour, at least to me.
RadishRose
SF VIP
- Location
- Connecticut, USA
I like my home made garlic and dill vinaigrette.
Also, Newman's Own or Ken's Steakhouse Caesar.
Also, Newman's Own or Ken's Steakhouse Caesar.
Aunt Bea
SF VIP
- Location
- Near Mount Pilot
When I have a coupon I buy Ken's Lite Northern Italian Dressing or Marie's Chunky Blue Cheese.
The rest of the time it's red wine vinegar with a little oil, garlic, salt, pepper and sometimes a sprinkle of grated cheese.
The rest of the time it's red wine vinegar with a little oil, garlic, salt, pepper and sometimes a sprinkle of grated cheese.
Home made - a simple vinaigrette. Store bought - Ken's Raspberry Vinaigrette at the moment. I still like Ranch as well but cut it with rice wine vinegar for salad. Restaurant - favorite still an authentic Caesar Salad but not easy to find. Otherwise, house dressing on the side.
I keep the Ranch powder on hand as a simple way to flavor potato or macaroni salad when sprinkled on cooked, drained but still hot pot. or mac.
I keep the Ranch powder on hand as a simple way to flavor potato or macaroni salad when sprinkled on cooked, drained but still hot pot. or mac.
I don't have any problems with it nor does my mouth but I think when I first started using it I found it strong.
Lee
Senior Member
- Location
- Chatham, Ontario
I've tried quite a few of the bottled ones, some good, some not so good.
Most of the Kraft ones fall into the good category, some I use for marinating fish or chicken.
Most of the Kraft ones fall into the good category, some I use for marinating fish or chicken.
My go-to is Ken's Steakhouse Balsamic Vinaigrette ... there is a Lite version too
rkunsaw
Well-known Member
- Location
- Clarksville, Arkansas,USA
I like most dressings. I guess my favorite is Green Goddess if I have to name a favorite.
It's been ages since I last saw Green Goddess on a market shelf. Do you buy it or make it yourself? Or is that just a sly joke about a new hottie?
Judycat
Well-known Member
- Location
- Pennsylvania
I make my own. I used to like bottled french dressing, but I ran out once and made my own with apple cider vinegar and mayo with some sugar added. After that, I couldn't stand the taste of bottled dressing anymore.
Camper6
Well-known Member
- Location
- Northwestern Ontario Canada
Camper6
Well-known Member
- Location
- Northwestern Ontario Canada
That's a great combination and when you are making cole slaw it also marinates the ingredients.
I now add chinese noodles broken up and they get softened as well.
I now add chinese noodles broken up and they get softened as well.
rkunsaw
Well-known Member
- Location
- Clarksville, Arkansas,USA
moviequeen1
SF VIP
- Location
- Buffalo,NY
I love Hidden Valley Ranch,esp 'low fat'
I sometimes use a light Japanese sesame dressing, and Japanese Thousand Island dressing. A bit pricey due to import fees, but I use them sparingly. They are lighter than Kraft. Otherwise, I use whatever's in the fridge. Lately, it's sun-dried tomato & oregano dressing.
hollydolly
SF VIP
- Location
- London England
I'm a simple girl, I don't like overdressed food... so I have a little mayo.... or some honey & mustard dressing but that's about all...