Some of y'all are dirty.

Mmmm..i LOVE the raspberry vinigerete

also asian sesame is good.

& you cant go wrong with classic ceaser.

johnart said:

I like dressing like that.

But if I'm being hedonistic I'll have half sour cream and half blue cheese.

Fauxie said:

If I'm having a creamy dressing it's usually blue cheese.

I do like honey mustard if there's grilled chicken and bacon in the salad.

I was strictly French until I got older and my taste buds thankfully expanded...I still love French but I also love balsamic vinegrette's.

At home we always make our own. A combo of Olive oil, Balsamic vinegar, lemon juice and any fresh herbs I have around.

My fave used to be blue cheese, only if it had large chunks of fresh blue cheese in it.

what dressings have horse radish in them? Those.

ZombieKitten said:

I saw a recipe some where the other day for a cucumber, bacon & horseradish dressing.

MrsMdiver said:

yum! I've been secretly putting some in nearly every dressing I make

French

Vinaigrette

MrsMdiver said:

I want to make a salad for dinner, I think you just came up with the winning dressing recipe

I like to put creamy italian dressing on my sandwiches instead of mayonnaise. It gives a little spunk and doesn't make the sandwich feel so heavy. The dressing might not be very good for you, but it sure does taste yummy!!! Especially on a turkey and swiss sandwich on wheat bread.

kpowers said:

I still love yours.

Parmesan Peppercorn

Italian (not the creamy kind)

Caesar

I just tried Paul Newman's Balsamic Vinaigrette and really like it. It's not as strong as straight balsamic with olive oil (which I don't like that much), and a little sweeter.

paintedlady said:

Ottensen said:

god bless the org

Newman's Own Creamy Caesar. THE BEST EVAR!

I have it on a bag of Riviera Mix with a few unsalted Saltines and I'm set.

I used to love Ranch, now I can't stomach it. Weird how tastes change. I still love 1000 Island. My mom weened me on that shit, I swear. Dad was a Bleu Cheese kinda guy, but it's not my ramekin of sauce, as it were.

I'm not a fan of the fruity vinegarettes. I have a recipe for a Green Goddess dressing that is quite awesome.

I also like the Basil & Herb dry mix from Hidden Valley or Seven Seas. I use a good dark olive oil, and something like an apple cider vinegar or something to change it up. A pinch of salt totally kicks in the flavor on that too.

Here's the Green Goddess recipe:
* 1 cup good mayonnaise
* 1 cup chopped scallions, white and green parts (6 to 7 scallions)
* 1 cup chopped fresh basil leaves
* 1/4 cup freshly squeezed lemon juice (2 lemons)
* 2 teaspoons chopped garlic (2 cloves)
* 2 teaspoons anchovy paste
* 2 teaspoons kosher salt
* 1 teaspoon freshly ground black pepper
* 1 cup sour cream

Directions

Place the mayonnaise, scallions, basil, lemon juice, garlic, anchovy paste, salt and pepper in a blender and blend until smooth. Add the sour cream and process just until blended. (If not using immediately, refrigerate the dressing until ready to serve.)

ranch, but i enjoy most of them.

paintedlady said:

Same here. Must have chunks!

ZombieKitten said:

MrsMdiver said:

and if my chicken beast thaws in time, today I'm going to try jon-jon's vianigrette with the chicken beast and bacon he mentioned

Ranch or Thousand Island