why not combine the two? i make a grilled bleu cheese caesar salad all the time & get rave reviews.

Italian dressing is my favorite. ^

UK Blue Cheese pleas
 

Found Ken's Blue Cheese dressing on a cruise and loved it.
I can't find anywhere in the UK that stocks it, can anyone help please ?

Saved for future reference. ^

Recently, I've been making a vinaigrette from red wine vinegar, dijon mustard, freeze dried herbs like basil and parsley, a little olive oil and some fresh ground black pepper. No specific recipe, just mix to taste. The freeze dried herbs really give it a fresh taste that you can't get out of a bottle.

Same thing here. My standard recipe is balsamic, olive oil, herbs de provence, dijon mustard, s+p.

Another favorite is seasoned rice vinegar, olive oil and mustard seed. That's all it needs.

Thousand island for me. Red wine vinaigrette for the wife.

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Real Bleu Cheese

Usually thousand island, or balsamic vinaigrette will do the job for me :)

For an iceberg lettuce based salad (which I prefer in the summer months), blue cheese all the way. For softer greens, no creamy dressings.

I went through a Thousand Island phrase (particularly on Chef Salads) in 2008 and I think I've entered it again. Though I can never say no to Bleu Cheese or the old Ranch standby either!

Ranch, Italian, Honey Mustard or French, usually.

Right now, I'm loving the Hidden Valley Farmhouse Originals Garden Tomato & Bacon, though.

I'm a big Italian and Vinagrette fan, as I've replied before. I had Miso Vinagrette yesterday, can't say I like that variation nor would I have that particular dressing again :td:

I suppose convenience is a factor for many, but at home the ease and results from composing one's own salad dressings certainly out weigh almost any of the proprietaries I've tried.

Long a fan of "Blue Cheese' dressings, I recall a demonstration by a then well know resturant chef who claimed I had never really "tasted" a real blue Cheese salad dressing, and whipped up a basic oil (good) and vinegar (matched to the greens) dressing with some Blue Cheese (actually a humble Amana) crumpled atop.

About the only excuses I can muster for "creamy" dressings are the long ago mandatory wedge of Iceberg, once again cultishly popular, and the now rarely encountered Crab or Shrimp "Louie". If you want a creamy dressing, a steel bowl and whisk or a good blender plus high quality ingredients will provide results better than any of the "proprietaries" I've encountered.

The current fixation with Balsamic vinegars has brought more bad salad dressings to the table than I can tolerate. High quality balsamic vinegar has its place in preparing salads, but like sugar in BBQ sauce and cornbread, 'sweeter" ain't always "better". For me Balsamics can add appeal to salads which include walnuts, pecans or non-citrus fruits, but have little or no place dressing classic compositions of "just greenery".

Longtime 1000 Island fan. I also like the Ken's Sun Dried Tomato Vinaigrete. Two other current favorites: a cranberry vinaigrete from a restaurant in Oregon, and another in western IL that served an orange poppy seed dressing. Yummo.

OK, I'll bite - what's so special about Hartville Kitchen salad dressings?

David