On Sat, 17 Oct 2015 18:10:22 +0100, Janet > wrote:

>In article >,
>says...
>>
>> On 2015-10-17, William > wrote:
>> > I have'nt eaten this in years but I saw a bottle on the grocery shelf
>> > and bought it the other day. It is much better now than I remember it.
>> > It seems to really "saturate" my salad with "flavor" unlike other
>> > salad dressings.
>>
>> I usta use Wishbone Balsamic Vinaigrette dressing. I'm sure the
>> balsamic is jes a buncha chemicals, but it tasted pretty good.
>>
>> <http://www.wish-bone.com/products/balsamic-vinaigrette-salad-dressing/>
>>
>> nb
>
>quote
>
> "INGREDIENTS: WATER, BALSAMIC VINEGAR, SOYBEAN OIL AND EXTRA VIRGIN
>OLIVE OIL, SUGAR, SALT, CONTAINS 2% OR LESS OF EACH OF THE FOLLOWING:
>SPICES, CARAMEL COLOR, XANTHAN GUM, SODIUM BENZOATE AND SORBIC ACID AND
>CALCIUM DISODIUM EDTA (USED TO PROTECT QUALITY), CITRIC ACID, NATURAL
>FLAVOR, SULFUR DIOXIDE (USED TO PROTECT QUALITY), ANNATTO EXTRACT
>(COLOR).
>
> Janet UK

My bottle of Wish Bone Italian...
INGREDIENTS:
Water Soybean Oil, Sugar, Salt, Contains less than 2% or less of each
of the folowing: Garlic* Onion* Red Bell Peppers*, Xanthan Gum,
Maltodextrin (Corn), Spices, Autolyzed Yeast Extract, Calcium Disodium
EDTA (Used To Protect Quality), Natural Flavor, Lemon Juice
Concentrate, Caramel Color, Annatto Extract (Color). *Dried

I think Wish Bone is a pretty good dressing, for bottled it's one of
the best, today for lunch I had some on two left over diced baked
potatoes. For a quick snack bottled works for me... but when I
prepare a big salad for company I'll prepare my own dressing, but it
depends on the company, I find that most people prefer bottled because
it's milder than my heavy handed variety, I like a lot of pepper,
herbs, garlic, and about double the acid (vinegar/lemon)... if I'm
going to take the time and trouble to make my own it's not going to be
wussy. I usually add more pepper and vinegar to bottled, I'll add
fresh ground white pepper and wine vinegar to Wish Bone Italian, but
not today... I forgot I had those two baked white potatoes, they were
stose thin skinned round white spuds, from a local farm,Szawlowsski
Potato Farms, Hatfield, MA... very good fresh dug, not storage. They
were 5 pound bags BOGO, $3.49... they were not uniformly sized so
after washing I separated them into the two bags, large and small,
large for baking... excellent flavor and texture. There's a web site,
interesting: www.swazpotato.com
100th Anniversary:
https://www.youtube.com/watch?v=DHDR...ature=youtu.be
Living most of my life on Lung Guyland's east end I've learned to
appreciate great fresh dug earthy spuds, no storage taters for me.