Originally Posted by Watchful
Growin' up here in Texas, it seems like Thousand Island and French dressings really took the hit from Ranch's popularity. (As child - in the 60s - it seems like Italian, French and Thousand Island were the top choices.)
Same thing I remember growing up in Mass. I worked at mid-scale restaurants as a high school and college student. We would have a 3 bowl serving dish for dressings with those 3. There was also vinegar and oil in cruets on the table. I don't see those much anymore either.