Ok, now that I have received lots of ideas for tortellini salad, I need to
know what dressing to put on it; I suppose Italian.
What is everyone's favorite brand of Italian dressing. I don't usually buy
Italian for myself, I usually buy Ranch, Peppercorn, Balsamic Vinegar, Red
Wine Vinegar or Honey Mustard, but I never seem to have any Italian
dressing, so I am interested in what everyone else uses.

"pfoley" > wrote

> Ok, now that I have received lots of ideas for tortellini salad, I need to
> know what dressing to put on it; I suppose Italian.
> What is everyone's favorite brand of Italian dressing. I don't usually
> buy
> Italian for myself, I usually buy Ranch, Peppercorn, Balsamic Vinegar, Red
> Wine Vinegar or Honey Mustard, but I never seem to have any Italian
> dressing, so I am interested in what everyone else uses.

Seven Seas Zesty Italian. Accept no substitutes.

nancy

"Nancy Young" > wrote

> "pfoley" > wrote
>
>> Ok, now that I have received lots of ideas for tortellini salad, I need
>> to
>> know what dressing to put on it; I suppose Italian.
>> What is everyone's favorite brand of Italian dressing. I don't usually
>> buy
>> Italian for myself, I usually buy Ranch, Peppercorn, Balsamic Vinegar,
>> Red
>> Wine Vinegar or Honey Mustard, but I never seem to have any Italian
>> dressing, so I am interested in what everyone else uses.
>
> Seven Seas Zesty Italian. Accept no substitutes.

And see what you made me do? Make tomato cucumber salad which
is pretty much what I buy Italian dressing for.

Thanks.

nancy

On Fri, 8 Jun 2007 10:33:58 -0400, "Nancy Young" >
wrote:

>> Seven Seas Zesty Italian. Accept no substitutes.
>
>And see what you made me do? Make tomato cucumber salad which
>is pretty much what I buy Italian dressing for.

That's one of my favorite salads. It tastes like summer.

Tara

"Tara" > wrote

> On Fri, 8 Jun 2007 10:33:58 -0400, "Nancy Young" >
> wrote:
>
>>> Seven Seas Zesty Italian. Accept no substitutes.
>>
>>And see what you made me do? Make tomato cucumber salad which
>>is pretty much what I buy Italian dressing for.
>
> That's one of my favorite salads. It tastes like summer.

Exactly. I make that probably once a week during the
summer, too.

nancy

Nancy Young wrote:
> "pfoley" > wrote
>
> > Ok, now that I have received lots of ideas for tortellini salad, I need to
> > know what dressing to put on it; I suppose Italian.
> > What is everyone's favorite brand of Italian dressing. I don't usually
> > buy
> > Italian for myself, I usually buy Ranch, Peppercorn, Balsamic Vinegar, Red
> > Wine Vinegar or Honey Mustard, but I never seem to have any Italian
> > dressing, so I am interested in what everyone else uses.
>
> Seven Seas Zesty Italian. Accept no substitutes.
>
> nancy

For a pre-made, it's actually quite good.

-L.

"-L." > wrote

> Nancy Young wrote:

>> Seven Seas Zesty Italian. Accept no substitutes.

> For a pre-made, it's actually quite good.

I agree, and I'm not sure I could duplicate it myself. Not
especially interested in trying, despite the horror that it's
store bought. Heh.

Anyway, the OP asked for bottled and I assumed they had
their reasons.

nancy

Nancy Young wrote:
> "-L." > wrote
>
>> Nancy Young wrote:
>
>>> Seven Seas Zesty Italian. Accept no substitutes.
>
>> For a pre-made, it's actually quite good.
>
> I agree, and I'm not sure I could duplicate it myself. Not
> especially interested in trying, despite the horror that it's
> store bought. Heh.
>
> Anyway, the OP asked for bottled and I assumed they had
> their reasons.
>
> nancy
>
>
>

The interesting part is that "Italian dressing" is purely a US
invention. "Italian dressing" is not to be found in Italy (or any real
Italian restaurant).

We have a couple good local Italian joints (not fancy pants just good
family food) where the owners pride themselves in authentic cooking
/presentation. It is interesting to bring somewhere there and watch them
specify "Italian dressing" and the waitress puts a wire tray with
vinegar and oil on the table and they complain that they asked for
"Italian dressing" only to be told it is on the table.

"George" > wrote

> Nancy Young wrote:

>> I agree, and I'm not sure I could duplicate it myself. Not
>> especially interested in trying, despite the horror that it's
>> store bought. Heh.
>>
>> Anyway, the OP asked for bottled and I assumed they had
>> their reasons.

> The interesting part is that "Italian dressing" is purely a US invention.
> "Italian dressing" is not to be found in Italy (or any real Italian
> restaurant).

And Russian dressing has nothing to do with Russia. Etc.

nancy

"Nancy Young" > wrote in message
. ..
>
> "-L." > wrote
>
> > Nancy Young wrote:
>
> >> Seven Seas Zesty Italian. Accept no substitutes.
>
> > For a pre-made, it's actually quite good.
>
> I agree, and I'm not sure I could duplicate it myself. Not
> especially interested in trying, despite the horror that it's
> store bought. Heh.
>
> Anyway, the OP asked for bottled and I assumed they had
> their reasons.
>
> nancy
============
I like this one also. I usually only buy it in the summer for tossed or
pasta salads. This might be good for the Tortillini Salad. I did think of
it, but thought it might be too zesty, but maybe not.


>
>
>

On Jun 8, 8:40 am, "pfoley" > wrote:
> Ok, now that I have received lots of ideas for tortellini salad, I need to
> know what dressing to put on it; I suppose Italian.
> What is everyone's favorite brand of Italian dressing. I don't usually buy
> Italian for myself, I usually buy Ranch, Peppercorn, Balsamic Vinegar, Red
> Wine Vinegar or Honey Mustard, but I never seem to have any Italian
> dressing, so I am interested in what everyone else uses.


I like the "Just 2 Good" dressings, Italian included.

N.

pfoley wrote:
> Ok, now that I have received lots of ideas for tortellini salad, I need to
> know what dressing to put on it; I suppose Italian.
> What is everyone's favorite brand of Italian dressing. I don't usually buy
> Italian for myself, I usually buy Ranch, Peppercorn, Balsamic Vinegar, Red
> Wine Vinegar or Honey Mustard, but I never seem to have any Italian
> dressing, so I am interested in what everyone else uses.
>
>
Make your own! It'll be so much better. Oil, vinegar, some spices,
maybe some parmesean cheese.

--
Queenie

*** Be the change you wish to see in the world ***

"MayQueen" > wrote in message
...
> pfoley wrote:
> > Ok, now that I have received lots of ideas for tortellini salad, I need
to
> > know what dressing to put on it; I suppose Italian.
> > What is everyone's favorite brand of Italian dressing. I don't usually
buy
> > Italian for myself, I usually buy Ranch, Peppercorn, Balsamic Vinegar,
Red
> > Wine Vinegar or Honey Mustard, but I never seem to have any Italian
> > dressing, so I am interested in what everyone else uses.
> >
> >
> Make your own! It'll be so much better. Oil, vinegar, some spices,
> maybe some parmesean cheese.
>
> --
> Queenie
>
> *** Be the change you wish to see in the world ***
==================
I don't think my own would come out zesty enough.

"pfoley" > wrote in message
hlink.net...
>
> "MayQueen" > wrote in message
> ...
>> pfoley wrote:
>> > Ok, now that I have received lots of ideas for tortellini salad, I need
> to
>> > know what dressing to put on it; I suppose Italian.
>> > What is everyone's favorite brand of Italian dressing. I don't usually
> buy
>> > Italian for myself, I usually buy Ranch, Peppercorn, Balsamic Vinegar,
> Red
>> > Wine Vinegar or Honey Mustard, but I never seem to have any Italian
>> > dressing, so I am interested in what everyone else uses.
>> >
>> >
>> Make your own! It'll be so much better. Oil, vinegar, some spices,
>> maybe some parmesean cheese.
>>
>> --
>> Queenie
>>
>> *** Be the change you wish to see in the world ***
> ==================
> I don't think my own would come out zesty enough.
>
>

Food doesn't "come out". You make the tastes happen. You want zesty? Make it
zesty.

On Jun 8, 8:25 am, "JoeSpareBedroom" > wrote:
> Food doesn't "come out". You make the tastes happen. You want zesty? Make it
> zesty.

Another empty message from you. Make it zesty how?

Karen

"Karen" > wrote in message
oups.com...
> On Jun 8, 8:25 am, "JoeSpareBedroom" > wrote:
>> Food doesn't "come out". You make the tastes happen. You want zesty? Make
>> it
>> zesty.
>
> Another empty message from you. Make it zesty how?
>
> Karen
>

Empty message? My son tells me his favorite teachers answer questions by
asking other questions. Like this: If you had plain scrambled eggs on a
plate and they bored you, how would you make them zesty? Gotta think quick
before they get cold.

In article .com>,
says...
> On Jun 8, 8:25 am, "JoeSpareBedroom" > wrote:
> > Food doesn't "come out". You make the tastes happen. You want zesty? Make it
> > zesty.
>
> Another empty message from you. Make it zesty how?
>
> Karen
>
>

What does "zesty" mean? It seems like one of those meaningless words
that the advertisers have forced on us. The dictionary says it means
"having flavor." Well, duh! A meal of velveeta and twinkies has
"flavor," so therefore it's zesty?

--
Peter Aitken

pfoley wrote:

>> Make your own! It'll be so much better. Oil, vinegar, some spices,
>> maybe some parmesean cheese.
>>
>> --
>> Queenie
>>
>> *** Be the change you wish to see in the world ***
> ==================
> I don't think my own would come out zesty enough.
>
>
You just need to add an large amount of sugar and salt to mimic bottled
dressing (seriously). Check out the label and order of ingredients. To
make a pint of dressing you would use (approx) 5 ounces of HFCS, 5~6
tablespoons of salt, 1 tablespoon of lemon juice, 4 ounces oil, 4 ozs
vinegar, 3 ounces water, 2 chopped garlic cloves.

On Jun 8, 11:35 am, George > wrote:

> You just need to add an large amount of sugar and salt to mimic bottled
> dressing (seriously). Check out the label and order of ingredients. To
> make a pint of dressing you would use (approx) 5 ounces of HFCS, 5~6
> tablespoons of salt, 1 tablespoon of lemon juice, 4 ounces oil, 4 ozs
> vinegar, 3 ounces water, 2 chopped garlic cloves.

I think you're right on the sugar part. I was surprised to find so
many recipes with sugar. This makes sense because sugar is oftentimes
hidden in processed foods.

Karen

Karen wrote:
> On Jun 8, 11:35 am, George > wrote:
>
>> You just need to add an large amount of sugar and salt to mimic bottled
>> dressing (seriously). Check out the label and order of ingredients. To
>> make a pint of dressing you would use (approx) 5 ounces of HFCS, 5~6
>> tablespoons of salt, 1 tablespoon of lemon juice, 4 ounces oil, 4 ozs
>> vinegar, 3 ounces water, 2 chopped garlic cloves.
>
> I think you're right on the sugar part. I was surprised to find so
> many recipes with sugar. This makes sense because sugar is oftentimes
> hidden in processed foods.
>
> Karen
>

You can prove it to yourself by making a small batch of a vinaigrette
and add a lot more sugar and salt than seems reasonable. You will get a
result that is like the bottled dressing.

"pfoley" > wrote in message
link.net...
> Ok, now that I have received lots of ideas for tortellini salad, I need to
> know what dressing to put on it; I suppose Italian.
> What is everyone's favorite brand of Italian dressing. I don't usually
> buy
> Italian for myself, I usually buy Ranch, Peppercorn, Balsamic Vinegar, Red
> Wine Vinegar or Honey Mustard, but I never seem to have any Italian
> dressing, so I am interested in what everyone else uses.
>
>

I made a cold tortellini salad yesterday with Newman's Caesar. Not creamy
caesar, but the see-through oil version. It's excellent.

"JoeSpareBedroom" > wrote in message
...
> "pfoley" > wrote in message
> link.net...
>> Ok, now that I have received lots of ideas for tortellini salad, I need
>> to
>> know what dressing to put on it; I suppose Italian.
>> What is everyone's favorite brand of Italian dressing. I don't usually
>> buy
>> Italian for myself, I usually buy Ranch, Peppercorn, Balsamic Vinegar,
>> Red
>> Wine Vinegar or Honey Mustard, but I never seem to have any Italian
>> dressing, so I am interested in what everyone else uses.
>>
>>
>
> I made a cold tortellini salad yesterday with Newman's Caesar. Not creamy
> caesar, but the see-through oil version. It's excellent.

I like Newman's Caesar, too. I also like Ken's Steakhouse Caesar and
Three-Cheese Italian (made a pasta salad yesterday with the latter). Also,
Organics (made by Lucerne) makes a good Tuscan Italian dressing with
sun-dried tomatoes in it.

Mary

MareCat wrote:
>
> I like Newman's Caesar, too. I also like Ken's Steakhouse Caesar and
> Three-Cheese Italian (made a pasta salad yesterday with the latter).
> Also, Organics (made by Lucerne) makes a good Tuscan Italian dressing
> with sun-dried tomatoes in it.
>
> Mary

I love the Ken's Steakhouse Three-Cheese Italian! There's another great one
I used to get at Costco on Maui and it's name eludes me. It started with a
"B" and was sold as Restaurant Style Italian. It had lots of good, chunky
bits of pepper, other spices and herbs and parmesan cheese. Does anyone
know the brand, off-hand? It's driving me nuts!

kili

On Fri, 8 Jun 2007 13:17:49 -0400, "kilikini"
> wrote:

>MareCat wrote:
>>
>> I like Newman's Caesar, too. I also like Ken's Steakhouse Caesar and
>> Three-Cheese Italian (made a pasta salad yesterday with the latter).
>> Also, Organics (made by Lucerne) makes a good Tuscan Italian dressing
>> with sun-dried tomatoes in it.
>>
>> Mary
>
>I love the Ken's Steakhouse Three-Cheese Italian! There's another great one
>I used to get at Costco on Maui and it's name eludes me. It started with a
>"B" and was sold as Restaurant Style Italian. It had lots of good, chunky
>bits of pepper, other spices and herbs and parmesan cheese. Does anyone
>know the brand, off-hand? It's driving me nuts!
>
>kili
Could it be Berensteins? I use their Cheese Fantastico for pasta
salad.
Sue D.

Sue D. wrote:
> On Fri, 8 Jun 2007 13:17:49 -0400, "kilikini"
> > wrote:
>
>> MareCat wrote:
>>>
>>> I like Newman's Caesar, too. I also like Ken's Steakhouse Caesar and
>>> Three-Cheese Italian (made a pasta salad yesterday with the latter).
>>> Also, Organics (made by Lucerne) makes a good Tuscan Italian
>>> dressing with sun-dried tomatoes in it.
>>>
>>> Mary
>>
>> I love the Ken's Steakhouse Three-Cheese Italian! There's another
>> great one I used to get at Costco on Maui and it's name eludes me.
>> It started with a "B" and was sold as Restaurant Style Italian. It
>> had lots of good, chunky bits of pepper, other spices and herbs and
>> parmesan cheese. Does anyone know the brand, off-hand? It's
>> driving me nuts!
>>
>> kili
> Could it be Berensteins? I use their Cheese Fantastico for pasta
> salad.
> Sue D.

THAT'S IT!!!!!!!!!!!!!!!!!!!!!!! I love that stuff! Thank you!

kili

I recently purchased and love Trader Joe's Champagne Pear vinagrette
with gorgonzola cheese. I used it on salad, but I think it would be
great on a pasta salad. It's in the refrigerated section.

Denise in NH

In article .net>,
"pfoley" > wrote:

> Ok, now that I have received lots of ideas for tortellini salad, I need to
> know what dressing to put on it; I suppose Italian.
> What is everyone's favorite brand of Italian dressing. I don't usually buy
> Italian for myself, I usually buy Ranch, Peppercorn, Balsamic Vinegar, Red
> Wine Vinegar or Honey Mustard, but I never seem to have any Italian
> dressing, so I am interested in what everyone else uses.

I generally get Wishbone as it's easily available, but my favorite is
Olive Garden. :-d
--
Peace, Om

Remove _ to validate e-mails.

"My mother never saw the irony in calling me a Son of a bitch" -- Jack Nicholson

In article .net>,
says...
> Ok, now that I have received lots of ideas for tortellini salad, I need to
> know what dressing to put on it; I suppose Italian.
> What is everyone's favorite brand of Italian dressing. I don't usually buy
> Italian for myself, I usually buy Ranch, Peppercorn, Balsamic Vinegar, Red
> Wine Vinegar or Honey Mustard, but I never seem to have any Italian
> dressing, so I am interested in what everyone else uses.
>


Why ever buy commercial Italian dressing? Most of them are laden with
sugar and salt and water. Make your own, it will be cheaper and 1000%
better. Look in any cookbook.



--
Peter Aitken

On Jun 8, 9:01 am, Peter A > wrote:
> Why ever buy commercial Italian dressing? Most of them are laden with
> sugar and salt and water. Make your own, it will be cheaper and 1000%
> better. Look in any cookbook.

Look in any cookbook? Then, why bother with discussing it here?

Here's one to launch a brainstorm.

Ingredients:
< c. vinegar
1 tsp. celery seed
1 tsp. mustard
1 onion, chopped
1= c. sugar
1 c. vegetable oil

Karen

In article . com>,
says...
> On Jun 8, 9:01 am, Peter A > wrote:
> > Why ever buy commercial Italian dressing? Most of them are laden with
> > sugar and salt and water. Make your own, it will be cheaper and 1000%
> > better. Look in any cookbook.
>
> Look in any cookbook? Then, why bother with discussing it here?
>
> Here's one to launch a brainstorm.
>
> Ingredients:
> < c. vinegar
> 1 tsp. celery seed
> 1 tsp. mustard
> 1 onion, chopped
> 1= c. sugar
> 1 c. vegetable oil
>
> Karen
>
>

Don't be a twit, if you can help it.

Your recipe is a mess. < c vinegar? Gee, how helpful - how much and what
kind? Mustard - prepared or dry? Any salad dressing with so much sugar
is guaranteed to be awful. It's salad, not dessert.




--
Peter Aitken

On Jun 8, 11:24 am, Peter A > wrote:
> In article . com>,
> says...
>
>
>
>
>
> > On Jun 8, 9:01 am, Peter A > wrote:
> > > Why ever buy commercial Italian dressing? Most of them are laden with
> > > sugar and salt and water. Make your own, it will be cheaper and 1000%
> > > better. Look in any cookbook.
>
> > Look in any cookbook? Then, why bother with discussing it here?
>
> > Here's one to launch a brainstorm.
>
> > Ingredients:
> > < c. vinegar
> > 1 tsp. celery seed
> > 1 tsp. mustard
> > 1 onion, chopped
> > 1= c. sugar
> > 1 c. vegetable oil
>
> > Karen
>
> Don't be a twit, if you can help it.
>
> Your recipe is a mess. < c vinegar? Gee, how helpful - how much and what
> kind? Mustard - prepared or dry? Any salad dressing with so much sugar
> is guaranteed to be awful. It's salad, not dessert.
>
> --
> Peter Aitken- Hide quoted text -
>
> - Show quoted text -

I would use olive oil-vegetable oil=yuck!

merryb wrote:

> On Jun 8, 11:24 am, Peter A > wrote:
>
>>In article . com>,
says...
>>
>>
>>
>>
>>
>>
>>>On Jun 8, 9:01 am, Peter A > wrote:
>>>
>>>>Why ever buy commercial Italian dressing? Most of them are laden with
>>>>sugar and salt and water. Make your own, it will be cheaper and 1000%
>>>>better. Look in any cookbook.
>>
>>>Look in any cookbook? Then, why bother with discussing it here?
>>
>>>Here's one to launch a brainstorm.
>>
>>>Ingredients:
>>>< c. vinegar
>>>1 tsp. celery seed
>>>1 tsp. mustard
>>>1 onion, chopped
>>>1= c. sugar
>>>1 c. vegetable oil
>>
>>>Karen
>>
>>Don't be a twit, if you can help it.
>>
>>Your recipe is a mess. < c vinegar? Gee, how helpful - how much and what
>>kind? Mustard - prepared or dry? Any salad dressing with so much sugar
>>is guaranteed to be awful. It's salad, not dessert.
>>
>>--
>>Peter Aitken-
>
>
> I would use olive oil-vegetable oil=yuck!

Personal tastes vary, i for one, believe olive oil is an acquired taste,
nasty stuff, i wont use it.

And yes i have tried dozens of versions, from commercial to boutique and
have never found one i like the taste of, they all seem, musty and foul
to me. Generally i use canola in my vinaigrette but will on occasion
use walnut, grape seed or avocado oil.
--
JL
>

On Jun 8, 11:24 am, Peter A > wrote:
> Your recipe is a mess. < c vinegar? Gee, how helpful - how much and what
> kind? Mustard - prepared or dry? Any salad dressing with so much sugar
> is guaranteed to be awful. It's salad, not dessert.

It wasn't my recipe. I googled "Italian dressing recipe" and posted
the first thing that came up to get the ideas coming. You followed up
with your ideas, however, they were critical.

Karen

Peter A wrote:

> In article . com>,
> says...
>
>>On Jun 8, 9:01 am, Peter A > wrote:
>>
>>>Why ever buy commercial Italian dressing? Most of them are laden with
>>>sugar and salt and water. Make your own, it will be cheaper and 1000%
>>>better. Look in any cookbook.
>>
>>Look in any cookbook? Then, why bother with discussing it here?
>>
>>Here's one to launch a brainstorm.
>>
>>Ingredients:
>>< c. vinegar
>>1 tsp. celery seed
>>1 tsp. mustard
>>1 onion, chopped
>>1= c. sugar
>>1 c. vegetable oil
>>
>>Karen
>>
>>
>
>
> Don't be a twit, if you can help it.
>
> Your recipe is a mess. < c vinegar? Gee, how helpful - how much and what
> kind? Mustard - prepared or dry? Any salad dressing with so much sugar
> is guaranteed to be awful. It's salad, not dessert.
>
>
>
>
A news group should not be an excuse for rudeness, the simple typos
above could have been asked about or commented upon in a less acerbic
manner.

Now i personally prefer the 3:1 ratio of oil & vinegar and will add a
small pinch of sugar to a vinaigrette that is made and used immediately,
if i make the vinaigrette an hour or more in advance i omit the sugar.
--
JL

In article >,
Joseph Littleshoes > wrote:

> Peter A wrote:

> >>Ingredients:
> >>< c. vinegar
> >>1 tsp. celery seed
> >>1 tsp. mustard
> >>1 onion, chopped
> >>1= c. sugar
> >>1 c. vegetable oil
> >>
> >>Karen

> > Your recipe is a mess. < c vinegar? Gee, how helpful - how much and what
> > kind? Mustard - prepared or dry? Any salad dressing with so much sugar
> > is guaranteed to be awful. It's salad, not dessert.

> A news group should not be an excuse for rudeness, the simple typos
> above could have been asked about or commented upon in a less acerbic
> manner.

Are you speaking about real typos, or just that you and I are using Macs
and Karen is using a PC, which supports a character set that isn't
supported on the Mac.

In article . com>,
Karen > wrote:

> On Jun 8, 9:01 am, Peter A > wrote:
> > Why ever buy commercial Italian dressing? Most of them are laden with
> > sugar and salt and water. Make your own, it will be cheaper and 1000%
> > better. Look in any cookbook.
>
> Look in any cookbook? Then, why bother with discussing it here?
>
> Here's one to launch a brainstorm.
>
> Ingredients:
> < c. vinegar
> 1 tsp. celery seed
> 1 tsp. mustard
> 1 onion, chopped
> 1= c. sugar
> 1 c. vegetable oil
>
> Karen

Forget the sugar, add olive oil instead of veggie oil, some mixed
Italian spices (McKormic makes a nice mix but I'd probably use fresh
minced from my herb garden to include Thyme, Basil, a little Rosemary
and Mexican Oregano) and some garlic, fresh or granulated. Mustard?
Maybe, the celery seed sounds good.

What type of vinegar? I'd use red wine or balsamic.

Some grated parmesan would add some "zest" too, as would some lemon
pepper.

Maybe a smidge' of fresh grated ginger root.
--
Peace, Om

Remove _ to validate e-mails.

"My mother never saw the irony in calling me a Son of a bitch" -- Jack Nicholson

Karen wrote:
> On Jun 8, 9:01 am, Peter A > wrote:
>> Why ever buy commercial Italian dressing? Most of them are laden with
>> sugar and salt and water. Make your own, it will be cheaper and 1000%
>> better. Look in any cookbook.
>
> Look in any cookbook? Then, why bother with discussing it here?

Actually, I think pointing out that any general cookbook will have a
good vinaigrette that is better and cheaper and fresher than what
you can get in the store is a perfectly appropriate use of
discussion here.

Anyway, my general vinaigrette goes something like this (we love
garlic):

1/2 cup extra-virgin olive oil (or other kind of oil)
1/4 cup lemon juice or vinegar (any kind; each kind gives a
different flavor. For mild vinegars, use more)
1-5 crushed garlic cloves (we use 5, but I use 1 or 2 if we're
having company)
dash of salt
dash of pepper
pinch of oregano, optional
pinch of basil, optional
pinch of red pepper flakes, optional
pinch of chopped parsley, optional

Mix together everything except the oil. Whisk in oil, adding slowly.

Serene

In article >,
Peter A > wrote:

> In article .net>,
> says...
> > Ok, now that I have received lots of ideas for tortellini salad, I need to
> > know what dressing to put on it; I suppose Italian.
> > What is everyone's favorite brand of Italian dressing. I don't usually buy
> > Italian for myself, I usually buy Ranch, Peppercorn, Balsamic Vinegar, Red
> > Wine Vinegar or Honey Mustard, but I never seem to have any Italian
> > dressing, so I am interested in what everyone else uses.
> >
>
>
> Why ever buy commercial Italian dressing? Most of them are laden with
> sugar and salt and water. Make your own, it will be cheaper and 1000%
> better. Look in any cookbook.

But I _like_ Olive Garden's Italian dressing! :-)
They do sell it by the bottle...

I suppose I could look the recipe up on line. Most of their recipes are
published.
--
Peace, Om

Remove _ to validate e-mails.

"My mother never saw the irony in calling me a Son of a bitch" -- Jack Nicholson

In article >,
Steve Wertz > wrote:

> On Fri, 08 Jun 2007 15:23:05 -0500, Omelet wrote:
>
> > I suppose I could look the recipe up on line. Most of their recipes are
> > published.
>
> Why look it up when you could just buy any of the numerous
> "Copycat" recipe books we see advertised here for $14.95?
>
> -sw

Snowballs chance in the Mojave... ;-)
--
Peace, Om

Remove _ to validate e-mails.

"My mother never saw the irony in calling me a Son of a bitch" -- Jack Nicholson

On Jun 8, 11:17 am, Steve Wertz > wrote:
> It's very hard to duplicate some of the better Italian dressings
> at home. I prefer to buy them.

I have liked the dry packets of Italian dressing that you mix with the
oil and vinegar and shake it up. The Ranch dry mix is good, too, mixed
with the buttermilk and I think sourcream or mayo.

Karen