TOD
I'm always sorry to admit, in the company of blue cheese lovers, my failure to learn to like it. I've tried several times, using the most sparing quantities, to introduce it to my buds, but that never got very far. I can well believe it's a satisfying thing on certain salads, and the gourmet cheeseburger lovers in my midst are absolutely crazy about it. That, I'm afraid, I truly can't even envision as being a good thing.
So, on to salad dressings I do like. Probably most of them, as far as general types go, but my favorites are Oil & Vinegar, Italian, Ranch, and Thousand. I used to mix my own Oil & Vinegar, but mostly I'm happy with certain prepared ones.
I share DR JohnG.'s regret that Thousand has to contain so much sugar. I think my favorite bottled one (Ken's Steak House) has as little as any of them, and of course it's possible (even if not that much fun) to use such a dressing sparingly and still get the flavor benefit. And what is a wedge salad without a GENEROUS dollop of Thousand (or blue cheese, you know who you are) on it?
Ranch is easy. Get Hidden Valley and don't look back.
I like Newman's Oil & VInegar and most any good name brand Italian. (I'm thinking Wishbone on this, not sure if that's correct, but it'll do.) I recently had a house Italian at a restaurant that was to die for.
