I have not found a pre-made dressing I like. I use okive oil, the brine from banana peppers, salt, pepper, and parmesan cheese, of available. Can’t be beat.
@TheFLP anyone know how to make it or who has a good version? I have 0urchased so many brands and have been dissapointed as they do not taste like what you get at the restaurant
I like to mix and match Ranch or Blue Cheese and vinegar or French. I am picky on the brands for store bought, it has to be the good stuff. Italian is ok.
I don’t use salad dressing on salads. What is a salad? All these things you are listing belong on fries… Maybe not balsamic and Poppy seed but I bet they’d work and would try them first
@unksol You should try balsamic vinegar on fries sometime then, I think it’s great. Especially heavily breaded deep fried ones, where they don’t get immediately soggy.
The blender bottles you are selling don’t match the ones you are linking to on Amazon. The ones on amazon have the rubber comfort grip and ergonomicly grippable section at the top…
Lazy oversight or wrong photo on the meh site or false advertising? I would opt for the comfort grip version if that’s truly what you’re selling can you let us know? Danké
A blend of Dukes mayo, Heinz ketchup, Heinz Chili Sauce, StoneWall Kitchen sweet relish, and fine chinese restaurant style pepper makes a smooth Thousand Russian Island dressing that rocks any salad.
lazier than mixing the olive oil and vinegar myself. salt, pepper, and like 3-5 drops of this on some cucumbers and tomatoes, awesome.
also a great base for marinades, good on steak tips and of course salad, my partner likes it on italian calzones too.
i do also like newman’s own ceasar for salad, and wishbone chunky blue cheese for pizza or wings, and hidden valley ranch for crudite. we always have all four in the fridge.
Annie’s used to make a FANTASTIC Asian ginger dressing that tasted EXACTLY like the stuff we love from Japanese restaurants, but one day Annie’s changed the formula or something and it’s sucked ever since.
I grew up thinking that a local restaurant invented Green Goddess, and we loved it. Then I saw it in bottles from Kraft later in life, and so I’m pretty sure it didn’t come from here.
My go to can vary depending on the place if at a restaurant, but a good balsamic vinaigrette or italian would be my first two choices.
In my experience, the state of Minnesota says ranch, as long as you aren’t using it for salads. They’ll put it on everything. I’ve seen it used on watermelon. Watermelon!
Caesar >
*.*Ranch for ‘home made’ Wishbone French for store bought and a myriad of uses.
Have you never heard of Italian dressing?
Catalina/Russian
None of the above.
funky socks
/image meh crazy socks
Chunky bacon and tomato. Or is that soup?
I have not found a pre-made dressing I like. I use okive oil, the brine from banana peppers, salt, pepper, and parmesan cheese, of available. Can’t be beat.
@wyvern That sounds good! I make the Good Seasons Italian from the packet. Maybe I’ll use pickle brine instead of vinegar next time.
@looseneck That sounds good too, using pickle brine. I might try half and half with the pickle and pepper brines next time.
Is Thousand Island unPC in some way I’m missing? Do we call it Mainland Twenty now or something?
It wasn’t that long ago that it seemed mille isle was the most popular dressing around, and now it doesn’t even make a poll on meh?
/giphy how the mighty have fallen
@stinks That was before ranch was developed. Most people won’t remember, but there was a time when there was no such thing as ranch.
@pooflady @stinks I’m an old - I remember.
@pooflady Oh, it was around, but it didn’t really take off until they changed the name from the original “cow pasture”.
@pooflady
A time before ranch?!! I think you’re right…
/giphy jaw drop
Japanese ginger.
@TheFLP anyone know how to make it or who has a good version? I have 0urchased so many brands and have been dissapointed as they do not taste like what you get at the restaurant
@tinamarie1974 Closest I’ve seen is Makoto Ginger Dressing, which we just found in the store recently. I hadn’t seen it in a while.
@TheFLP thanks. Ill give it a try
I prefer my salads go commando. No dressing.
Homemade French, it’s been my favorite dressing since I was a kid
Italian
I like to mix and match Ranch or Blue Cheese and vinegar or French. I am picky on the brands for store bought, it has to be the good stuff. Italian is ok.
Girard’s Champagne Vinnaigrette. Try it…you’ll thank me later.
@Dmelly Yes! It’s really great.
oil and vinegar, or anything italian-esque
In my fridge right now:
Western dressing. Always.
I don’t use salad dressing on salads. What is a salad? All these things you are listing belong on fries… Maybe not balsamic and Poppy seed but I bet they’d work and would try them first
@unksol You should try balsamic vinegar on fries sometime then, I think it’s great. Especially heavily breaded deep fried ones, where they don’t get immediately soggy.
@Helot @unksol Balsamic is good on fries but malt vinegar is fantastic. Now I need to make fries, my mouth is watering.
Garbage fries are one of my favorite things to order. Everything can go on fries.
The blender bottles you are selling don’t match the ones you are linking to on Amazon.
The ones on amazon have the rubber comfort grip and ergonomicly grippable section at the top…
Lazy oversight or wrong photo on the meh site or false advertising? I would opt for the comfort grip version if that’s truly what you’re selling can you let us know? Danké
A blend of Dukes mayo, Heinz ketchup, Heinz Chili Sauce, StoneWall Kitchen sweet relish, and fine chinese restaurant style pepper makes a smooth Thousand Russian Island dressing that rocks any salad.
Italian
Salad
french.
lazier than mixing the olive oil and vinegar myself. salt, pepper, and like 3-5 drops of this on some cucumbers and tomatoes, awesome.
also a great base for marinades, good on steak tips and of course salad, my partner likes it on italian calzones too.
i do also like newman’s own ceasar for salad, and wishbone chunky blue cheese for pizza or wings, and hidden valley ranch for crudite. we always have all four in the fridge.
Homemade Woodstock.
https://recipes.sparkpeople.com/recipe-detail.asp?recipe=698649 (I use less soy sauce than this recipe)
Annie’s used to make a FANTASTIC Asian ginger dressing that tasted EXACTLY like the stuff we love from Japanese restaurants, but one day Annie’s changed the formula or something and it’s sucked ever since.
Wishbone Russian if I’m lazy (love those celery seeds!).
Hidden Valley original recipe. With TG Lee buttermilk and Kraft mayo. Try THAT on fries!! Or potato chips
I grew up thinking that a local restaurant invented Green Goddess, and we loved it. Then I saw it in bottles from Kraft later in life, and so I’m pretty sure it didn’t come from here.
My go to can vary depending on the place if at a restaurant, but a good balsamic vinaigrette or italian would be my first two choices.
In my experience, the state of Minnesota says ranch, as long as you aren’t using it for salads. They’ll put it on everything. I’ve seen it used on watermelon. Watermelon!
@simplersimon Watermelon??? The hell you say!
Balsamic vinegar or Green Goddess.