You might want to have a Pittsburgh-style steak salad sometime.
Bed of greens, steak, veggies, quartered hard-boiled egg, your favorite dressing. And all topped off by a heap of french fries.
This is surely one of my hometown’s greatest contributions to world cuisine.
Most of the time I’m a Zesty Italian or Vinagrette type…
but if I am at a good steak house restaurant nothing beats top of the line Blue Cheese dressing with real crumbled blue cheese and just a touch of cream to make it smooth. (I sometimes think many of those who say they don’t like blue cheese dressing must have only tried bottled or cheap versions, because those are just plain nasty. - ymmv)
And I heartily agree with RealityChuck who mentioned Russian Dressing on a roast beef sandwich. … with melted swiss cheese and thin sliced red onion on dark rye bread sliced extra thick… and it has to be positively dripping with Russian Dressing, no token dab will do… a very messy sandwich to eat but it ranks up there in my top 10 foods.
Worst: probably French.
Best: Honey Mustard.
The one from the Low-Fat Favorites book? All of the dressings I’ve made from that have been fantastic. I’m really partial to the Roasted Garlic Honey Mustard.
My “house dressing” is red wine vinegar with a splash of balsamic, a small squirt of dijon mustard, a pinch of Italian Seasoning blend, salt, pepper, and olive oil. Takes less than a minute, yet people treat me like a domestic god when I make my own salad dressing.
I don’t like bleu cheese dressing, but my favorite salad combination of all is a bitter green + fruit + bleu cheese + champagne vinaigrette.
As for bottled dressings, I love the Newman’s Own Caesar (which, as adam yax points out, bears little resemblance to a real Caesar dressing, but is good nonetheless) and Italian. All bottled reduced fat dressings I’ve ever had have been horrid, but homemade ones like the aforementioned Roasted Garlic Honey Mustard can be good.