On Sun, 18 Oct 2015 16:21:19 -0700 (PDT), dsi1 >
wrote:

>On Sunday, October 18, 2015 at 1:16:15 PM UTC-10, John Kuthe wrote:
>> On Sun, 18 Oct 2015 17:54:57 -0400, Brooklyn1
>> > wrote:
>>
>> >Cindy Hamilton wrote:
>> >>
>> >>However, my biggest argument with bottled dressings is that they're
>> >>cooked (during the bottling process), and they taste like it. All
>> >>of the fresh flavor that I expect from a salad dressing is gone.
>> >
>> >TIAD!
>> >
>> >There's nothing cooked. Only difference are some
>> >preservatives/colorants of which most are natural. Which water,
>> >oils, acids, sweeteners, salt, spices and herbs that you use are
>> >different? You may use a different recipe quantitively but otherwise
>> >there's no difference. There's nothing about bottled dressings that's
>> >cooked unless it specifies a cooked salad dressing which is perfectly
>> >acceptible but will cost more due to the extra labor, but cooked salad
>> >dressings that are bottled are pretty rare because they are
>> >perishable, not shelf stable.
>> >http://www.deepsouthdish.com/2011/08...#axzz3oxWJ7UgY
>>
>> What's that one salad that's serves with hot dressing?
>>
>>
>> John Kuthe...
>
>Spinach and bacon salad. Personally, I don't get it.

Aha!! Yes I used to make that! Actually hot spinach and sunflower
seeds, not bacon. But bacon would be delish!

John Kuthe...