I LOVE RANCH! And who doesn't? Now, why is it that the ranch in most restaurants a) taste the same, and b) can't be found anywhere else (e.g., the market)?

In general, I like creamy vs. oil/vinegar based, though I do like the occasional olive oil and salt on my leaves. Exception: bleu cheese... bleh!

I make my own kick-butt vinegarette, with apple cider vinegar, honey, salt, herbs, and (the key) truffle oil.