Here's the recipe I use. CindyMac criticized it for using too many kinds of vinegars, but I found that they balance each other nicely. I do use a bit of very expensive Balsamic, but a $30 bottle would be sufficient. The one I use now costs $65, but it's even more expensive on line. I generally only use it to drizzle on fruit. I wrote this recipe several years ago when Balsamic vinegar was quite a bit cheaper. Herb Vinaigrette Salad Dressing This dressing must be made using fresh herbs only. Never substitute dried herbs hereomit any herbs if you do not have fresh. Please also pay attention to the particular herbs if you buy them, as certain oreganos will be stronger than others. I have English thyme in my yard, and this is what I generally use, but lemon thyme can be substituted for a slightly different flavor. Asian versions of basil will taste quite different from the standard European sweet basil. Ingredients 3 tbsp Dijon mustard 6 cloves garlic 1-2 shallots, depending on size (optional) 1/3 cup chopped fresh sweet basil 3 tbsp chopped fresh oregano 1 tbsp chopped fresh thyme (stems removed) 1 tbsp Balsamic vinegar, aged eight years, the best you can find 2 tbsp Balsamic vinegar, medium quality 2 tbsp white Balsamic vinegar 2 tbsp red wine vinegar 1-2 tbsp white wine vinegar 2 tsp salt 2-3 tsp freshly ground black pepper 2/3 cup extra virgin olive oil, or to taste Directions Peel and coarsely chop garlic, and shallots, if desired, and put into blender with the mustard and herbs. Pulse a few times to chop the garlic and herbs, and add vinegars, salt, and pepper. Blend until all ingredients are very finely chopped or puréed. Add the olive oil a bit at a time and blend until smooth. If possible, pour the olive oil through a small hole in the top of the blender while blending. Adjust vinegars, salt, pepper, and oil to taste, remembering that the flavor will change after the garlic and herbs have had time to marinate in the vinegar and oil. If desired, add 2-3 tsp of water to make the dressing a bit thinner and easier to pour. Store in a jar in the refrigerator. Keeps for at least two weeks, although the herb flavors will diminish over time. Yield: approx. 1-2/3 cups Variations If you are not using a premium Balsamic vinegar, such as "Fondo di Trebbiano", which costs about $50 for an eight ounce bottle, you can use a cheaper vinegar, which may cost about $20 - $30 for eight ounces, but you will need to add something as a sweetenersuch as a honey mustard in place of half of the Dijon mustard, or a small amount of sugar, 1/2 -1 teaspoon, or to taste. You must adjust the vinegar proportions you use to get the balance of acidity that you likecheaper vinegars will be harsher and have more of a bite, but you will want a bit of that. Also, the dressing should have a strong salt and pepper flavor, so that you will not need to use salt and pepper on the salad. Bitter greens will require either more salt or stronger vinegar. Bland lettuce will be better with milder, sweeter vinegar. If the dressing is too spicy, add Balsamic vinegar and olive oil. You can adjust small portions for individual meals before serving. Use small whisk to alter small portions. To use as a marinade for mushroom, replace the expensive Balsamic vinegar with red wine vinegar and use a cheaper olive oil. Omit the basil, and double the amount of thyme. ********** I sent some of this dressing to Woody in a swap, I think, and she said she liked it. Lars

This one is T & T. My notes are at the bottom. Balsamic Chicken on Spinach Salad with Warm Shallot Dressing Based on recipe by Rachel Ray 4 3-oz. chicken breast cutlets, pounded thin 3 T balsamic vinegar, divided 1/2 c tablespoons extra virgin olive oil, divided Grill seasoning blend, or coarse salt and pepper 1 tsp fresh rosemary, finely chopped 1 large shallot, minced 1-1/2 T Dijon mustard Spinach Salad: 4 slices bacon, chopped into 1-inch pieces 1/2 pound fresh spinach leaves, trimmed and cleaned 1/2 c mushrooms, thinly sliced 1/2 c radishes, thinly sliced 4 scallions, thinly sliced on an angle Preparation Coat chicken with balsamic, 1-1/2 T olive oil, seasoning and rosemary and set aside. In a skillet, add chopped bacon, brown over medium-high heat. With a slotted spoon, transfer cooked bacon bits to paper towels to drain. Coarsely chop spinach leaves and place in a salad bowl. Top with radishes and scallions. Season salad with salt and pepper. Wipe out the bacon pan and return to stove, turning heat back to medium-low. Add one tablespoon olive oil and lightly sauté mushrooms. Remove and add to spinach in bowl. Sauté shallots for three minutes. Remove from heat. In a bowl, combine mustard and balsamic vinegar. Slowly stream in 4T olive oil while whisking the dressing to emulsify it. Add warm shallots and toss with spinach salad to coat evenly. Add cooked bacon and toss again. Pre-heat a nonstick skillet over medium-high heat. Cook chicken breasts, four minutes on each side, in a single layer. Slice breasts on an angle on your cutting board once they are all out of the pan. Pile spinach salad on to dinner plates. Top each salad with sliced chicken breast. This is my version of RachelâÂÂs recipe. It is really good! I used BS chicken breast, pounded thin and I lightly sautéed the mushrooms. Next time I will top with toasted almonds or pine nuts. Linda

I'm not familiar with either restaurant's dressing, but here's my family's favorite spinach salad dressing recipe. It's a sweet one, and is definitely better if made in advance. Everybody who I have served this to has loved it - enjoy :-) Becky * Exported from MasterCook * Spinach and Strawberry Salad Recipe By : Serving Size : 0 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 bunches spinach -- rinsed and torn into bite-size pieces 4 cups sliced strawberries chopped toasted nuts (walnuts or pecans) crumbled bleu cheese Dressing: 1/2 cup vegetable oil 1/4 cup balsamic vinegar 1/4 cup white sugar 1 tablespoon poppy seeds In a large bowl, combine the spinach and strawberries. In a medium-size mixing bowl, whisk together the oil, vinegar, sugar, and poppy seeds. Pour over salad, toss until well mixed and serve. Sprinkle chopped toasted nuts and bleu cheese over top. - - - - - - - - - - - - - - - - - - - NOTES : Variation: Substitute dried cranberries for strawberries. Dressing can be prepared ahead - refrigerate until serving.

So-called Chinese Restaurant Syndrome and the accusatory fingers pointed at glutimates as something dangerous were ideas not accepted by everyone and anyway were long ago discredited. I believe this was the source of what you called the "not very good reputation". Or were you thinking of something else? And not a good reputation with "certain physicians"? What does that mean? I don't often eat canned soups or other concoctions but you can be sure most have glutimate-rich ingredients with less potentially misunderstood names than MSG. The Japanese have long been on the forefront of identifying and using glutimate-rich ingredients. Japanese food is very glutimate heavy. That's why so many dishes taste savory and delicious. J Kenji Lopez-Alt is a respected and innovative chef who's very into the science of food and cooking. Formerly with the Cooks Illustrated operation, he's now doing other things (including writing books) and is associated with the website Serious Eats. I recently made his stew recipe and it includes some unusual ingredients as well as what he describes as an "umami bomb" to jolt the flavor. Soy sauce, tomato paste, anchovies, Worchestershire sauce (which has anchovies in it). The end result was delicious. The not so good reputation you refer to is what exactly?