At a restaurant or the like, usually either bleu cheese or ranch.
My absolute favorite salad dressing, though, is made from bacon grease, cider vinegar, and sugar. Pour it still-hot over dandelion salad, or other robust greens (endive will work, if dandelion is out of season).
When I was a kid, it was pretty common to have Roquefort dressing available. I don’t know if it was made with genuine Roquefort cheese or it was just synonymous with bleu cheese, but you don’t see that much anymore.
Yeah, I pour that over raw spinach and hardboiled egg. I’ve heard it called a wilted spinach salad, IIRC.
Passion fruit vinegar, especially on a salad made with fruit and nuts.
I usually don’t eat salad. (It’s not that hard to substitute something else for it; for example, at an Indian restaurant I go to, I ask for extra rice instead.) When I do, I don’t put dressing on it.
Ranch and French is a close 2nd choice.
Vinaigrette or salad cream.
Grew up with French. Now it’s ranch or one of its variations, unless I’m in the mood for a Caesar.
Creamy Italian. Balsamic vinegrette second. The only dressing I crave is French. I don’t want it often but when I want it I really want it.
That was the house dressing at a restaurant I used to go to years ago. It was great on apple pie.
I buy a 16oz container of house dressing from a local Italian restaurant down the street.
Otherwise, I’ll go with Caesar dressing… It rules!
I think I speak for the majority of people when I say we’re not adding condiments to make our food wet. We’re doing it to add more flavor to the food.
I voted other, but my dressing is a traditional French dressing: Edmond Fallot Dijon mustard, white basalmic vinegar, and olive oil. Wonder stuff, and easy to make.
I voted for Italian, but we sometimes get a Greek-style vinaigrette with feta and olives that I prefer.
Blue cheese, almost always.
I’m a little surprised at the relatively poor showing by Ranch.
I think if the Dope were made up primarily of whippersnappers Ranch would kill.
mmm
I make my own Italian dressing for salads at home now. I got tired of paying $3-4 dollars a bottle for a quality dressing.
1 cup olive oil
1/2 cup red wine vinegar
1 tbls granulated garlic
1 tsp salt
1/2 tsp coarse ground pepper
1/2 tsp dry oregano
1/2 tsp dry basil
2 tbls grated parmesan
1 tsp honey
1 tsp dijon mustard
1 raw egg yolk
Shake to mix thoroughly, let it rest in the refrigerator for the flavors to marry.
This is to my taste, but others may prefer a 3 to 1 oil/vinegar mix for less bite, or less salt. The raw egg yolk is necessary for emulsifying, but if you don’t mind it separating, it can be omitted. The honey and mustard will emulsify it somewhat.
Picked “other.” I’ve taken to fattoush dressing on most salads if available.
I wanted to vote for Roquefort, but it’s not on the list and it’s too close to blue cheese to vote ‘other’. Yes, they actually used Roquefort at the places I had it as a kid. I remember Bob’s Big Boy had both blue cheese and Roquefort dressings in the supermarkets.
I could eat big chunks of blue cheese out of hand, without crackers. And by ‘could’, I mean I do whenever I have the chance.
It depends on so much; what the previous course was, what the next course will be, what I’m drinking with it (and yes, non-alcoholic beverage choices play a role), what’s in the salad, what dressing I had the day before, etc.
Having said that, I generally default to Italian or Blue Cheese if the variables are either unknown or pedestrian.
I was raised with Good Seasons Zesty Italian as the One True Dressing.
My husband prefers Ranch made from the packet. shrugs It’s good, too.