Honey Mustard

Speaking of Dressing, I stumbled onto another fantastic dressing that is just yummy. If one loves the taste of onions and creamy type dressings, try this one on for size. Ott's Original Vidalia Onion Dressing. The dressing has a creamy Italian style, a bit on the sweet and tangy side for those who like French and other sweet dressings, almost seems to be a kind of Italian Onion style dressing.

"Lettuce, cut up, without dressing"
"Let us cut up, without dressing"
Joy Salad.

Oh - now I get it!

Well, I'm all in favour of that kind of joy salad too!

I highly enjoy a good homemade 'Greek Dressing', I also make one hell of a homemade Balsamic vinaigrette that I learned to make while in Germany.

Another favorite of mine is homemade Caesar salad dressing.

So, as you can see My favorites consist of mostly oil and vinegar (aside from the Caesar dressing) all though it does consist mainly of oil.

I tend to stay away from any dressing that has color (white/red/etc.) as I feel they have a higher calorie content and are full of crap you don't need.

Homemade is the best in My opinion.

Speaking of such, I have some Greek dressing and a whole 2 lbs of Feta cheese, lettuce, tomato, cucumbers and imported Greek olives in the icebox. I think I'll go make Myself a Greek salad for lunch. (No I don't plan on using the whole 2 lbs of Feta in My salad).

"(No I don't plan on using the whole 2 lbs of Feta in My salad)."

Everything sounds scrumptious, except the feta. Just me, I am not a cheese man. I almost never eat spaghetti in public because I hate the smell of the parmigan cheese. Thanks for the laugh.

Oil and vinegar. Anything else is just silly.

Buy me dinner sometime and you'll find out.

I bought you dinner once and their were no vegetables to be seen. Just a hot dog with nacho cheese, bacon, and chili. I call BS!!!!!

For myself, if I have a choice I certainly would choose a nice spring mix or baby spinach salad base with perhaps a few finely slivered carrots, good quality tomatoes, kalamata olives, button mushrooms, and small pieces of broccoli. I tend to go with oil and vinegar, lemon juice and olive oil (no feta in my salad though), or a balsamic or soemthing similar. If there is no other choice I may select French or Catalina (although I use these more as marinades rather than dressings).

For some reason I prefer to pair a nice salad with a dryer red wine rather than white (although that can change depending on what's available). I tend to drink more dessert wines anyways rather than pairing with a meal. I like meat so I often pair my meal with a fine beer or ale.

That's the kind of salad dressing I like

HA! Good one!

You got it!

Everyone better be sitting for this one.

Ranch dressing is my favorite. But, I prefer to dip my Porterhouse Steak in the ranch dressing. Who needs lettuce??

Janet Marie<----------ducking from all the tomatoes that are flying my way!

>>Ranch dressing is my favorite. But, I prefer to dip my Porterhouse Steak in the ranch dressing. Who needs lettuce??<<

You sound like a pure carnivore, Dear Lady.

My salad dressing depends mostly on my mood: from Bleu cheese, to creamy italian to oil and vinegar. NEVER any that is pink. If it has tomatoe byproducts, it does not go on my salad. I do eat tomatoes but not squashed ones. (there's a gross story behind this preference.)