skip to main content

The Kitchen Table

What is Your Favorite Salad Dressing?

17 years ago

I would have to say mine is a good poppy seed dressing, not that I don't like a lot of the others. My husband will only eat Thousand Island, he is missing out on a lot of other good flavors! So do you have a favorite?

Sue

Sort by:Oldest

Comments (29)

rthummer
17 years ago
Mine is the Ranch one you make yourself...Is it the Hidden Valley Ranch? I cant remember the name of it. But it is one cup of milk, one cup of mayo, and l packet of the store bought dry dressing. Mix all together, let sit for awhile and Oh so good. Creamy and smooth. I don't like the bottled Ranch Dressing as they are to strong. I like a more smooth mellow dressing.
donna_loomis
17 years ago
My absolute favorite is not a mixed dressing, per se. Pour a little olive oil over my salad, sprinkle a little salt, then splash on a generous amount of red or white wine vinegar. My next favorite is Hidden Valley Ranch Buttermilk dressing, the one made with buttermilk, not regular milk.
Related Discussions
What are your favorite salad bar items?
Q
Comments (24)
Spinach, eggs, bacon, olives, strawberries, manderin orange, seeds, cheese, berries, salad greens, most veggies cukes, broccoli, cauliflower etc, no beets can't stand them. If there's seafood yes, if there's meats possibly. I like to mix a dressing if possible raspberry vinaigrette with a few drops of blue cheese, I also like some ranch dressing. At home I have a bottle of raspberry infused wine vinegar, so good, I use that with just a dollop of Ken's blue cheese. Wonderful. I absolutely love flavored vinegars I have a large selection. I add a few drops to my water bottle, very refreshing, better than a twist of lemon. My favorites so far are the raspberry, pear, and pomegranate.
...See More
What is your favorite salad?
Q
Comments (24)
I found this thread with some interesting recipes from SharonCb and thought it deserved to be revived. Also, I had not added my own favorite salads; here's my number one fave: Crab Louis 1 pound King Crab legs/claws, or 2/3 pound crab meat several leaves of green leafy lettuce, such as Romaine, Butter, Green Leaf, or Red Leaf 1 large Haas avocado, fully ripe, peeled and halved, with seed removed 1-2 tomatoes, depending on size 2 hard-boiled eggs, sliced 3-4 white or brown button mushrooms, thinly sliced 8-12 black olives, sliced in half, optional 1-2 green onions, minced (one large or two small) Louis salad dressing* Remove all crabmeat from the legs and set aside. Arrange two plates with leaves of lettuce, just enough to cover the plates. Halve the avocado and thinly slice each half, keeping the slices in place. Transfer each half to a plate with the cavity side up in the center of the plate. If you can’t keep the slices in place, you can arrange the slices like the spokes of a wheel. Place the crab meat in a heap in the center of the plate. Cut the tomatoes into wedges, approximately 8-12 wedges per tomato, depending on size. Arrange the tomatoes around the avocado halves in a spoke pattern. Arrange the hard-boiled egg and mushroom slices between the tomato wedges, and sprinkle with olive slices and green onion. Pour about 2-3 tbsp Louis salad dressing on top of the crab. Serve with garlic toast and Champagne or dry white wine, preferably sparkling. Note: you can substitute chopped, cooked asparagus for the avocado. *Crab Louis Dressing: 2/3 cup mayonnaise, 1/3 cup chili sauce, 1 Tbsp minced green onion, 2 tsp lemon or lime juice, 1 tsp prepared horseradish dash of hot sauce or cayenne Combine all ingredients and mix well. This is my number two salad, which I found here: Raw Tuscan Kale Salad 1 bunch Tuscan kale (for ex: black or lacinato) 2 thin slices country bread, or two handfuls good, homemade coarse breadcrumbs 1 garlic clove 1/4 teaspoon kosher salt, plus a pinch 1/4 cup (or small handful) grated pecorino cheese, plus additional for garnish 3 tablespoons extra-virgin olive oil, plus additional for garnish Freshly squeezed juice of one lemon (scant 1/4 cup) 1/8 teaspoon red pepper flakes Freshly ground black pepper to taste Trim the bottom few inches off the kale stems and discard. Slice the kale into 3/4 inch ribbons. You should have 4 to 5 cups. Place the kale in a large bowl. If using the bread, toast it until golden brown on both sides and dry throughout. Tear into small pieces and pulse in a food processor until the mixture forms coarse crumbs, or crumbs to your liking. Using a mortar and pestle or a knife, pound or mince the garlic and 1/4 teaspoon of salt into a paste. Transfer the garlic to a small bowl. Add 1/4 cup cheese, 3 tablespoons oil, lemon juice, pinch of salt, pepper flakes, and black pepper and whisk to combine. Pour the dressing over the kale and toss very well (the dressing will be thick and need lots of tossing to coat the leaves). Let the salad sit for 5 minutes, then serve topped with the bread crumbs, additional cheese, and a drizzle of oil. Adapted from the Raw Tuscan Kale Salad with Chiles and Pecorino recipe in Melissa Clark's In the Kitchen with A Good Appetite.
...See More
My new favorite bottled salad dressing
Q
Comments (9)
Nope, but I will. I love Caesar salad but, like you, I've never cared for the bottled stuff. Thanks for the heads up! Wanted to make a Caesar salad while my sister is here. Is it on the aisle with the salad dressings or in the produce department? Anybody find it at Publix or Winn-Dixie?
...See More
Do you have a favorite seafood salad dressing recipe?
Q
Comments (11)
I'm a bold flavor person but not necessarily with expensive seafood. No vinegar or horseradish or tomato paste... Lots of lemon. Dressed very simply. I lost my post last night via an edit....must have deleted when pups went nuts over a critter in the yard and DH home overly vocal/chatty as well. With Salomon, crab, cod cakes, I like most of the above on the side. Way less mayo by a 1/4. Shrimp salad and lobster rolls, one tBsp when a recipe calls for a 1/4 cup. Adds just enough creaminess like 2 % milk. Very clean with lemon also at the table. A shrimp boil we like a side dish/bowl rich remolade. Excellent as a choice. A google image search for 'seafood salad'... We prefer the Italian/Greek Mediterranean dressed seafood salads. Like on the right. Personal choice. No different than how one likes their burger or pizza...thick/thin. Deep dish/crispy. Tuna salad sandwiches also. I add so much veg, nuts, seeds, fruit. Some like it simple with lots of mayo. This pic from 2019, probably xmas eve....still in the stainless bowl, waiting to add scallops and shrimp that are poaching....to toss. Greek style with a bit of olives, capers, chopped cucumber I'm guessing. No mayo in this type salad.
...See More
sea_shell
17 years ago
Blus cheese tops my list followed by Ranch, also like fresh lemon juice on salad.

Sue
grammahony
17 years ago
Blu cheese/Roquefort is mine too. I haven't made the Hidden Valley Ranch in a long time. I also like to make the Good Seasons packet for the Italian dressing. Only I double everything but the packet of mix. Also, I use Red Wine vinegar in it.
Leslie
country_bumpkin_al
17 years ago
Depends on what I'm eating. Gotta have Bleu Cheese with Hot Wings!! With spaghetti I want Ranch or Italian.
chubby_rat
17 years ago
Catalina...then the Cucumber Ranch one. Don't care for plain Ranch.I like Zesty Italian too.
vicki_lv
17 years ago
On salad? Bleu cheese AND French

With chicken wings? Bleu cheese

On pizza? Bleu cheese
trinitytx
17 years ago
bleu cheese here too, second would be thousand.

Trin
jel48
17 years ago
Dorothy Lynch.
hounds_x_two
17 years ago
The kind you make yourself...with good quality olive oil, balsamic vinegar, fresh garlic, and whatever other things the creative muses lead you to stir in!
mrsmarv
17 years ago
I'm with hounds.
patti43
17 years ago
I like the homemade ones best, too. I made a good poppyseed dressing the other day--very thick and creamy. Homemade blue cheese is the best!! I used to have a French dressing recipe that was really good--I think it had a can of tomato soup in it. It sure was good on tomatoes. Give me bottled ranch dressing for my wings though!!
angelaid
17 years ago
I go through spurts

Hidden Valley Ranch (from the dry packet, with buttermilk)

Lite House Blue Cheese

Lite House Blue Cheese and Catalina

Zesty Italian w/parmesan cheese added (like this heated on spinach salads too)

Lite House Caesar Dressing for Caesar salads (add a squeeze of fresh lemon after tossing)
vannie
17 years ago
1. bleu cheese
2. honey mustard.
love 'em both.
dotmom
17 years ago
Lite House (brand) chunky bleu cheese and once in a while I'll mix in a little Western dressing. bTW, Western dressing makes a terrific marinade for chicken or beef kabobs. I learned that trick from Mr Steak restaurants. Do those restaurants exist any where, anymore? Dottie
carla35
17 years ago
My favorite is homemade.. a vinegar and oil like donna's except it also has sugar (a lot). Nothing beats a homemade sweet vinegar and oil. There's a lot of non-chain Italian restaurants in our area and most serve their salads with a sweet italian style dressings -- I love all variations!

I sometimes add a spoon or so of mayo to my homemade dressing to thicken it and put on broccoli or pasta salads, etc.

My favorite bottled dressing is one called Hendrickson's --YUMMY!
caflowerluver
17 years ago
Homemade Blue cheese or Roquefort. Next is Catalina or Ranch. DH always has olive oil and Balsamic vinegar, never anything else.
Clare
pris
17 years ago
Count me in with hounds too.
rosebudms
17 years ago
Paul Newman's Lite Lime Vinergrette... well, I can't spell it but it is a fantastic dressing. Vinagrette. Something like that!LOL
glenda_al
17 years ago
My former MIL's buttermilk roquefort dressing. Yumster
danihoney
17 years ago
Homemade - Flax seed oil, apple cider vinegar, and a squeeze of spicy mustard. Or just freshly squeezed lemon.
gemini40
17 years ago
I have several....all time favorite is one I make myself. EVOO and a splash of rice wine vinegar...delightful. parmesan peppercorn, absolutely yummy.

june
carol_in_california
17 years ago
My own homemade honey mustard for DH. I like my own sun-dried tomato, basil vinagrette.
I don't keep any store bought dressing in the house.
roseluver
17 years ago
Homemade comeback salad dressing.
lindyluwho
17 years ago
Good Seasons Italian.

Linda
Cherryfizz
17 years ago
If I buy salad dressing it would be Renee's Chunky Blue Cheese or the packets of dried Ranch that I mix with mayo.

99 percent of the time I make my own. I love extra virgin olive oil and fresh lemon juice or I make a vinegrette with Dijon mustard, canola oil, red wine vinegar, garlic and a bit of honey.

Anne
mooner
17 years ago
I am with you Fizz, but I like the Renee's Caesar one. But I can't find it in the states when we go to Texas, so I try to take enough along for the winter.
marilyn_c
17 years ago
Homemade Thousand Island, homemade french, or Hidden Valley Ranch, made with the packet, mayo and buttermilk.
liira39
17 years ago
1. Asian Seasame
2. Russian
3. Creamy Cucumber

Related Stories

SHOP HOUZZ Shop Houzz: Salad Days

Enjoy the simplicity of a fresh salad with these spinners, serving bowls, cruets and plates

COOL-SEASON CROPS Cool-Season Vegetables: How to Grow Salad Greens

By Marianne Lipanovich

From arugula to radicchio, greens have taken a top spot on the table and in fall and winter gardens. See how to start growing them now

FARM YOUR YARD Cool-Season Vegetables: How to Grow Beets

By Marianne Lipanovich

Give canned versions of this fall and spring garden favorite the heave-ho and discover its true flavor and colors

KITCHEN DESIGN Get Ideas from 10 Kitchen Makeovers

By Vanessa Brunner

Share your thoughts on gorgeous kitchen transformations from Boston to Bristol. Which is your favorite?

25 Top Catalog Picks for the Holidays

By Shawn Gauthier

See our favorite holiday accessories from the big home retailers this year

KITCHEN DESIGN 5 Home Cooks Share Their Favorite Family Recipes

By Stacy Briscoe

Peek inside the kitchens of these Houzz users and learn how to cook their time-tested, passed-down dishes

GARDENING GUIDES 20 Favorite Flowers for Butterflies and Bouquets

By Marianne Lipanovich

Discover perennials and annuals that do double duty as butterfly magnets and versatile cut flowers

BEDROOMS 10 Quick and Easy Ways to Dress Your Bed

By Scheer & Co. Interior Design

How to make your bed: Change up your bedroom design style with what you already have

BEDROOMS 8 Modern Dressing Tables for Unflouncy Women

By Danyelle Mathews

If you wear makeup but not a petticoat, these sleek dressing tables will help you get ready in a most unruffled manner

BEDROOMS 10 Ways to Create a Dressing Area Large or Small

By Natasha Saroca

Consider these ideas for carving out space in a corner of your bedroom, bathroom or closet

Sponsored

Kuhns Contracting, Inc.

26 Reviews

Central Ohio's Trusted Home Remodeler Specializing in Kitchens & Baths

More Discussions

Lettuce and salad greens avoidance?

160

recipe format option

21

Have you ever attended a Death Cafe discussion group?

108

I'll show you mine/ysmy - F 8/7/26

18

I'll show you mine/ysmy - Sa 8/8/26

13