Ok, now that I have received lots of ideas for tortellini salad, I need to
know what dressing to put on it; I suppose Italian.
What is everyone's favorite brand of Italian dressing. I don't usually buy
Italian for myself, I usually buy Ranch, Peppercorn, Balsamic Vinegar, Red
Wine Vinegar or Honey Mustard, but I never seem to have any Italian
dressing, so I am interested in what everyone else uses.

"pfoley" > wrote

> Ok, now that I have received lots of ideas for tortellini salad, I need to
> know what dressing to put on it; I suppose Italian.
> What is everyone's favorite brand of Italian dressing. I don't usually
> buy
> Italian for myself, I usually buy Ranch, Peppercorn, Balsamic Vinegar, Red
> Wine Vinegar or Honey Mustard, but I never seem to have any Italian
> dressing, so I am interested in what everyone else uses.

Seven Seas Zesty Italian. Accept no substitutes.

nancy

"Nancy Young" > wrote

> "pfoley" > wrote
>
>> Ok, now that I have received lots of ideas for tortellini salad, I need
>> to
>> know what dressing to put on it; I suppose Italian.
>> What is everyone's favorite brand of Italian dressing. I don't usually
>> buy
>> Italian for myself, I usually buy Ranch, Peppercorn, Balsamic Vinegar,
>> Red
>> Wine Vinegar or Honey Mustard, but I never seem to have any Italian
>> dressing, so I am interested in what everyone else uses.
>
> Seven Seas Zesty Italian. Accept no substitutes.

And see what you made me do? Make tomato cucumber salad which
is pretty much what I buy Italian dressing for.

Thanks.

nancy

On Jun 8, 8:40 am, "pfoley" > wrote:
> Ok, now that I have received lots of ideas for tortellini salad, I need to
> know what dressing to put on it; I suppose Italian.
> What is everyone's favorite brand of Italian dressing. I don't usually buy
> Italian for myself, I usually buy Ranch, Peppercorn, Balsamic Vinegar, Red
> Wine Vinegar or Honey Mustard, but I never seem to have any Italian
> dressing, so I am interested in what everyone else uses.


I like the "Just 2 Good" dressings, Italian included.

N.

pfoley wrote:
> Ok, now that I have received lots of ideas for tortellini salad, I need to
> know what dressing to put on it; I suppose Italian.
> What is everyone's favorite brand of Italian dressing. I don't usually buy
> Italian for myself, I usually buy Ranch, Peppercorn, Balsamic Vinegar, Red
> Wine Vinegar or Honey Mustard, but I never seem to have any Italian
> dressing, so I am interested in what everyone else uses.
>
>
Make your own! It'll be so much better. Oil, vinegar, some spices,
maybe some parmesean cheese.

--
Queenie

*** Be the change you wish to see in the world ***

"pfoley" > wrote in message
link.net...
> Ok, now that I have received lots of ideas for tortellini salad, I need to
> know what dressing to put on it; I suppose Italian.
> What is everyone's favorite brand of Italian dressing. I don't usually
> buy
> Italian for myself, I usually buy Ranch, Peppercorn, Balsamic Vinegar, Red
> Wine Vinegar or Honey Mustard, but I never seem to have any Italian
> dressing, so I am interested in what everyone else uses.
>
>

I made a cold tortellini salad yesterday with Newman's Caesar. Not creamy
caesar, but the see-through oil version. It's excellent.

"JoeSpareBedroom" > wrote in message
...
> "pfoley" > wrote in message
> link.net...
>> Ok, now that I have received lots of ideas for tortellini salad, I need
>> to
>> know what dressing to put on it; I suppose Italian.
>> What is everyone's favorite brand of Italian dressing. I don't usually
>> buy
>> Italian for myself, I usually buy Ranch, Peppercorn, Balsamic Vinegar,
>> Red
>> Wine Vinegar or Honey Mustard, but I never seem to have any Italian
>> dressing, so I am interested in what everyone else uses.
>>
>>
>
> I made a cold tortellini salad yesterday with Newman's Caesar. Not creamy
> caesar, but the see-through oil version. It's excellent.

I like Newman's Caesar, too. I also like Ken's Steakhouse Caesar and
Three-Cheese Italian (made a pasta salad yesterday with the latter). Also,
Organics (made by Lucerne) makes a good Tuscan Italian dressing with
sun-dried tomatoes in it.

Mary

In article .net>,
"pfoley" > wrote:

> Ok, now that I have received lots of ideas for tortellini salad, I need to
> know what dressing to put on it; I suppose Italian.
> What is everyone's favorite brand of Italian dressing. I don't usually buy
> Italian for myself, I usually buy Ranch, Peppercorn, Balsamic Vinegar, Red
> Wine Vinegar or Honey Mustard, but I never seem to have any Italian
> dressing, so I am interested in what everyone else uses.

I generally get Wishbone as it's easily available, but my favorite is
Olive Garden. :-d
--
Peace, Om

Remove _ to validate e-mails.

"My mother never saw the irony in calling me a Son of a bitch" -- Jack Nicholson

"MayQueen" > wrote in message
...
> pfoley wrote:
> > Ok, now that I have received lots of ideas for tortellini salad, I need
to
> > know what dressing to put on it; I suppose Italian.
> > What is everyone's favorite brand of Italian dressing. I don't usually
buy
> > Italian for myself, I usually buy Ranch, Peppercorn, Balsamic Vinegar,
Red
> > Wine Vinegar or Honey Mustard, but I never seem to have any Italian
> > dressing, so I am interested in what everyone else uses.
> >
> >
> Make your own! It'll be so much better. Oil, vinegar, some spices,
> maybe some parmesean cheese.
>
> --
> Queenie
>
> *** Be the change you wish to see in the world ***
==================
I don't think my own would come out zesty enough.

"pfoley" > wrote in message
hlink.net...
>
> "MayQueen" > wrote in message
> ...
>> pfoley wrote:
>> > Ok, now that I have received lots of ideas for tortellini salad, I need
> to
>> > know what dressing to put on it; I suppose Italian.
>> > What is everyone's favorite brand of Italian dressing. I don't usually
> buy
>> > Italian for myself, I usually buy Ranch, Peppercorn, Balsamic Vinegar,
> Red
>> > Wine Vinegar or Honey Mustard, but I never seem to have any Italian
>> > dressing, so I am interested in what everyone else uses.
>> >
>> >
>> Make your own! It'll be so much better. Oil, vinegar, some spices,
>> maybe some parmesean cheese.
>>
>> --
>> Queenie
>>
>> *** Be the change you wish to see in the world ***
> ==================
> I don't think my own would come out zesty enough.
>
>

Food doesn't "come out". You make the tastes happen. You want zesty? Make it
zesty.

In article .net>,
says...
> Ok, now that I have received lots of ideas for tortellini salad, I need to
> know what dressing to put on it; I suppose Italian.
> What is everyone's favorite brand of Italian dressing. I don't usually buy
> Italian for myself, I usually buy Ranch, Peppercorn, Balsamic Vinegar, Red
> Wine Vinegar or Honey Mustard, but I never seem to have any Italian
> dressing, so I am interested in what everyone else uses.
>


Why ever buy commercial Italian dressing? Most of them are laden with
sugar and salt and water. Make your own, it will be cheaper and 1000%
better. Look in any cookbook.



--
Peter Aitken

On Jun 8, 8:25 am, "JoeSpareBedroom" > wrote:
> Food doesn't "come out". You make the tastes happen. You want zesty? Make it
> zesty.

Another empty message from you. Make it zesty how?

Karen

"Karen" > wrote in message
oups.com...
> On Jun 8, 8:25 am, "JoeSpareBedroom" > wrote:
>> Food doesn't "come out". You make the tastes happen. You want zesty? Make
>> it
>> zesty.
>
> Another empty message from you. Make it zesty how?
>
> Karen
>

Empty message? My son tells me his favorite teachers answer questions by
asking other questions. Like this: If you had plain scrambled eggs on a
plate and they bored you, how would you make them zesty? Gotta think quick
before they get cold.

In article .com>,
says...
> On Jun 8, 8:25 am, "JoeSpareBedroom" > wrote:
> > Food doesn't "come out". You make the tastes happen. You want zesty? Make it
> > zesty.
>
> Another empty message from you. Make it zesty how?
>
> Karen
>
>

What does "zesty" mean? It seems like one of those meaningless words
that the advertisers have forced on us. The dictionary says it means
"having flavor." Well, duh! A meal of velveeta and twinkies has
"flavor," so therefore it's zesty?

--
Peter Aitken

On Jun 8, 6:40 am, "pfoley" > wrote:
> Ok, now that I have received lots of ideas for tortellini salad, I need to
> know what dressing to put on it; I suppose Italian.
> What is everyone's favorite brand of Italian dressing. I don't usually buy
> Italian for myself, I usually buy Ranch, Peppercorn, Balsamic Vinegar, Red
> Wine Vinegar or Honey Mustard, but I never seem to have any Italian
> dressing, so I am interested in what everyone else uses.

I usually make my own vinegarette, or maybe Good Season's. If I must
buy prepared dressing, it's Girards. I'm pretty sure I'm their only
customer.

b.

Nancy Young wrote:
> "pfoley" > wrote
>
> > Ok, now that I have received lots of ideas for tortellini salad, I need to
> > know what dressing to put on it; I suppose Italian.
> > What is everyone's favorite brand of Italian dressing. I don't usually
> > buy
> > Italian for myself, I usually buy Ranch, Peppercorn, Balsamic Vinegar, Red
> > Wine Vinegar or Honey Mustard, but I never seem to have any Italian
> > dressing, so I am interested in what everyone else uses.
>
> Seven Seas Zesty Italian. Accept no substitutes.
>
> nancy

For a pre-made, it's actually quite good.

-L.

On Jun 8, 9:24 am, Peter A > wrote:
> What does "zesty" mean? It seems like one of those meaningless words
> that the advertisers have forced on us. The dictionary says it means
> "having flavor." Well, duh! A meal of velveeta and twinkies has
> "flavor," so therefore it's zesty?

How would you zest up home-made Italian dressing? How would you make
it as zesty as commericial Italian dressing?

What is in the list of ingredients that is missing?

Oil, vinegar, some Italian herbs, some Parmesan, salt... any
suggestions?

Karen

"Karen" > wrote in message
oups.com...
> On Jun 8, 9:24 am, Peter A > wrote:
>> What does "zesty" mean? It seems like one of those meaningless words
>> that the advertisers have forced on us. The dictionary says it means
>> "having flavor." Well, duh! A meal of velveeta and twinkies has
>> "flavor," so therefore it's zesty?
>
> How would you zest up home-made Italian dressing? How would you make
> it as zesty as commericial Italian dressing?
>
> What is in the list of ingredients that is missing?
>
> Oil, vinegar, some Italian herbs, some Parmesan, salt... any
> suggestions?
>
> Karen
>

Is this a serious question?

MareCat wrote:
>
> I like Newman's Caesar, too. I also like Ken's Steakhouse Caesar and
> Three-Cheese Italian (made a pasta salad yesterday with the latter).
> Also, Organics (made by Lucerne) makes a good Tuscan Italian dressing
> with sun-dried tomatoes in it.
>
> Mary

I love the Ken's Steakhouse Three-Cheese Italian! There's another great one
I used to get at Costco on Maui and it's name eludes me. It started with a
"B" and was sold as Restaurant Style Italian. It had lots of good, chunky
bits of pepper, other spices and herbs and parmesan cheese. Does anyone
know the brand, off-hand? It's driving me nuts!

kili

On Jun 8, 10:05 am, Karen > wrote:
> On Jun 8, 9:24 am, Peter A > wrote:
>
> > What does "zesty" mean? It seems like one of those meaningless words
> > that the advertisers have forced on us. The dictionary says it means
> > "having flavor." Well, duh! A meal of velveeta and twinkies has
> > "flavor," so therefore it's zesty?
>
> How would you zest up home-made Italian dressing? How would you make
> it as zesty as commericial Italian dressing?
>
> What is in the list of ingredients that is missing?
>
> Oil, vinegar, some Italian herbs, some Parmesan, salt... any
> suggestions?
>
> Karen

You forgot garlic!! I made some blackberry vinegar, which I use in my
homemade dressing. Adds a nice flavor
Take a large jar- fill about 3/4 full with blackberries, fresh or
frozen (raspberries are great, also) Fill jar with white or white wine
vinegar. Cover and put in a cool, dark place for 2-3 weeks. When time
is up, strain into a saucepan- add a little sugar, and bring to a
boil. Let cool, and put in a bottle to enjoy!

On Jun 8, 10:06 am, "JoeSpareBedroom" > wrote:
> Is this a serious question?

Are you a serious contributor?

Karen

On Jun 8, 9:01 am, Peter A > wrote:
> Why ever buy commercial Italian dressing? Most of them are laden with
> sugar and salt and water. Make your own, it will be cheaper and 1000%
> better. Look in any cookbook.

Look in any cookbook? Then, why bother with discussing it here?

Here's one to launch a brainstorm.

Ingredients:
< c. vinegar
1 tsp. celery seed
1 tsp. mustard
1 onion, chopped
1= c. sugar
1 c. vegetable oil

Karen

"Karen" > wrote in message
oups.com...
> On Jun 8, 10:06 am, "JoeSpareBedroom" > wrote:
>> Is this a serious question?
>
> Are you a serious contributor?
>
> Karen
>

Of course!

Now, if the internet did not exist and you need to know how to make a simple
oil & vinegar dressing into something zesty, how would you find an answer to
your question?

On Jun 8, 11:07 am, "JoeSpareBedroom" > wrote:
> Of course!
>
> Now, if the internet did not exist and you need to know how to make a simple
> oil & vinegar dressing into something zesty, how would you find an answer to
> your question?

That would leave rfc in the dark. So, instead of speculating on what
is not real, let's move forward and contemplate what could be!

iow, fill up the suggestion box with suggestions not advice on where
to go to find a suggestion box.

Karen

"-L." > wrote

> Nancy Young wrote:

>> Seven Seas Zesty Italian. Accept no substitutes.

> For a pre-made, it's actually quite good.

I agree, and I'm not sure I could duplicate it myself. Not
especially interested in trying, despite the horror that it's
store bought. Heh.

Anyway, the OP asked for bottled and I assumed they had
their reasons.

nancy

On Jun 8, 10:49 am, merryb > wrote:
> You forgot garlic!! I made some blackberry vinegar, which I use in my
> homemade dressing. Adds a nice flavor
> Take a large jar- fill about 3/4 full with blackberries, fresh or
> frozen (raspberries are great, also) Fill jar with white or white wine
> vinegar. Cover and put in a cool, dark place for 2-3 weeks. When time
> is up, strain into a saucepan- add a little sugar, and bring to a
> boil. Let cool, and put in a bottle to enjoy!

And, this is berry season, too. I wonder if balsamic vinegar would
work with blackberries, as well?

Karen

"Karen" > wrote in message
ups.com...
> On Jun 8, 11:07 am, "JoeSpareBedroom" > wrote:
>> Of course!
>>
>> Now, if the internet did not exist and you need to know how to make a
>> simple
>> oil & vinegar dressing into something zesty, how would you find an answer
>> to
>> your question?
>
> That would leave rfc in the dark. So, instead of speculating on what
> is not real, let's move forward and contemplate what could be!
>
> iow, fill up the suggestion box with suggestions not advice on where
> to go to find a suggestion box.
>
> Karen
>

Some requests for help are either indications of laziness, or evidence of
baiting other people. You know full the first spices to reach for to make a
basic salad dressing "zesty", whatever that means to you.

In article . com>,
says...
> On Jun 8, 9:01 am, Peter A > wrote:
> > Why ever buy commercial Italian dressing? Most of them are laden with
> > sugar and salt and water. Make your own, it will be cheaper and 1000%
> > better. Look in any cookbook.
>
> Look in any cookbook? Then, why bother with discussing it here?
>
> Here's one to launch a brainstorm.
>
> Ingredients:
> < c. vinegar
> 1 tsp. celery seed
> 1 tsp. mustard
> 1 onion, chopped
> 1= c. sugar
> 1 c. vegetable oil
>
> Karen
>
>

Don't be a twit, if you can help it.

Your recipe is a mess. < c vinegar? Gee, how helpful - how much and what
kind? Mustard - prepared or dry? Any salad dressing with so much sugar
is guaranteed to be awful. It's salad, not dessert.




--
Peter Aitken

I recently purchased and love Trader Joe's Champagne Pear vinagrette
with gorgonzola cheese. I used it on salad, but I think it would be
great on a pasta salad. It's in the refrigerated section.

Denise in NH

pfoley wrote:

>> Make your own! It'll be so much better. Oil, vinegar, some spices,
>> maybe some parmesean cheese.
>>
>> --
>> Queenie
>>
>> *** Be the change you wish to see in the world ***
> ==================
> I don't think my own would come out zesty enough.
>
>
You just need to add an large amount of sugar and salt to mimic bottled
dressing (seriously). Check out the label and order of ingredients. To
make a pint of dressing you would use (approx) 5 ounces of HFCS, 5~6
tablespoons of salt, 1 tablespoon of lemon juice, 4 ounces oil, 4 ozs
vinegar, 3 ounces water, 2 chopped garlic cloves.

Nancy Young wrote:
> "-L." > wrote
>
>> Nancy Young wrote:
>
>>> Seven Seas Zesty Italian. Accept no substitutes.
>
>> For a pre-made, it's actually quite good.
>
> I agree, and I'm not sure I could duplicate it myself. Not
> especially interested in trying, despite the horror that it's
> store bought. Heh.
>
> Anyway, the OP asked for bottled and I assumed they had
> their reasons.
>
> nancy
>
>
>

The interesting part is that "Italian dressing" is purely a US
invention. "Italian dressing" is not to be found in Italy (or any real
Italian restaurant).

We have a couple good local Italian joints (not fancy pants just good
family food) where the owners pride themselves in authentic cooking
/presentation. It is interesting to bring somewhere there and watch them
specify "Italian dressing" and the waitress puts a wire tray with
vinegar and oil on the table and they complain that they asked for
"Italian dressing" only to be told it is on the table.

Karen wrote:
> On Jun 8, 9:24 am, Peter A > wrote:
>> What does "zesty" mean? It seems like one of those meaningless words
>> that the advertisers have forced on us. The dictionary says it means
>> "having flavor." Well, duh! A meal of velveeta and twinkies has
>> "flavor," so therefore it's zesty?
>
> How would you zest up home-made Italian dressing? How would you make
> it as zesty as commericial Italian dressing?
>
> What is in the list of ingredients that is missing?
>
> Oil, vinegar, some Italian herbs, some Parmesan, salt... any
> suggestions?
>
> Karen
>
Real Italian dressing is just vinegar and oil. Bottled "Italian
dressing" is just a US invention. To mimic its taste just check the
label. You will see it has a very large amount of both salt and sugar.

On Jun 8, 11:11 am, Karen > wrote:
> On Jun 8, 10:49 am, merryb > wrote:
>
> > You forgot garlic!! I made some blackberry vinegar, which I use in my
> > homemade dressing. Adds a nice flavor
> > Take a large jar- fill about 3/4 full with blackberries, fresh or
> > frozen (raspberries are great, also) Fill jar with white or white wine
> > vinegar. Cover and put in a cool, dark place for 2-3 weeks. When time
> > is up, strain into a saucepan- add a little sugar, and bring to a
> > boil. Let cool, and put in a bottle to enjoy!
>
> And, this is berry season, too. I wonder if balsamic vinegar would
> work with blackberries, as well?
>
> Karen

It's worth a shot! I wouldn't use any of the real expensive stuff,
tho- just in case!

On Jun 8, 11:24 am, Peter A > wrote:
> In article . com>,
> says...
>
>
>
>
>
> > On Jun 8, 9:01 am, Peter A > wrote:
> > > Why ever buy commercial Italian dressing? Most of them are laden with
> > > sugar and salt and water. Make your own, it will be cheaper and 1000%
> > > better. Look in any cookbook.
>
> > Look in any cookbook? Then, why bother with discussing it here?
>
> > Here's one to launch a brainstorm.
>
> > Ingredients:
> > < c. vinegar
> > 1 tsp. celery seed
> > 1 tsp. mustard
> > 1 onion, chopped
> > 1= c. sugar
> > 1 c. vegetable oil
>
> > Karen
>
> Don't be a twit, if you can help it.
>
> Your recipe is a mess. < c vinegar? Gee, how helpful - how much and what
> kind? Mustard - prepared or dry? Any salad dressing with so much sugar
> is guaranteed to be awful. It's salad, not dessert.
>
> --
> Peter Aitken- Hide quoted text -
>
> - Show quoted text -

I would use olive oil-vegetable oil=yuck!

"George" > wrote

> Nancy Young wrote:

>> I agree, and I'm not sure I could duplicate it myself. Not
>> especially interested in trying, despite the horror that it's
>> store bought. Heh.
>>
>> Anyway, the OP asked for bottled and I assumed they had
>> their reasons.

> The interesting part is that "Italian dressing" is purely a US invention.
> "Italian dressing" is not to be found in Italy (or any real Italian
> restaurant).

And Russian dressing has nothing to do with Russia. Etc.

nancy

pfoley wrote:

> Ok, now that I have received lots of ideas for tortellini salad, I need to
> know what dressing to put on it; I suppose Italian.
> What is everyone's favorite brand of Italian dressing. I don't usually buy
> Italian for myself, I usually buy Ranch, Peppercorn, Balsamic Vinegar, Red
> Wine Vinegar or Honey Mustard, but I never seem to have any Italian
> dressing, so I am interested in what everyone else uses.
>
>
Before this becomes a long winded diatribe against ALL commercial
salad dressings i will just mention Garrards in the triangular bottle.
--
JL

p.s. a good French or Italian vinaigrette is simplicity itself and so
much better than the commercial products.

Let me know if you would like a basic vinaigrette recipe and some nice
variations.

On Jun 8, 11:16 am, "JoeSpareBedroom" > wrote:
> Some requests for help are either indications of laziness, or evidence of
> baiting other people. You know full the first spices to reach for to make a
> basic salad dressing "zesty", whatever that means to you.

The topic was bottled dressing. A couple of people said "make your
own." Zest it up, look in a cookbook, etc., is lazy posting or
evidence of baiting, it its own right.

Karen

On Jun 8, 11:35 am, George > wrote:

> You just need to add an large amount of sugar and salt to mimic bottled
> dressing (seriously). Check out the label and order of ingredients. To
> make a pint of dressing you would use (approx) 5 ounces of HFCS, 5~6
> tablespoons of salt, 1 tablespoon of lemon juice, 4 ounces oil, 4 ozs
> vinegar, 3 ounces water, 2 chopped garlic cloves.

I think you're right on the sugar part. I was surprised to find so
many recipes with sugar. This makes sense because sugar is oftentimes
hidden in processed foods.

Karen

wrote:

> On Jun 8, 6:40 am, "pfoley" > wrote:
>
>>Ok, now that I have received lots of ideas for tortellini salad, I need to
>>know what dressing to put on it; I suppose Italian.
>>What is everyone's favorite brand of Italian dressing. I don't usually buy
>>Italian for myself, I usually buy Ranch, Peppercorn, Balsamic Vinegar, Red
>>Wine Vinegar or Honey Mustard, but I never seem to have any Italian
>>dressing, so I am interested in what everyone else uses.
>
>
> I usually make my own vinegarette, or maybe Good Season's. If I must
> buy prepared dressing, it's Girards. I'm pretty sure I'm their only
> customer.
>
> b.
>
Nah, if forced for some reason to purchase a commercial salad dressing
it would be the Girards Italian vinaigrette, though the "elderly
relative" prefers the Champagne vinaigrette, its slightly sweeter.
--
JL

"Karen" > wrote in message
ups.com...
> On Jun 8, 11:16 am, "JoeSpareBedroom" > wrote:
>> Some requests for help are either indications of laziness, or evidence of
>> baiting other people. You know full the first spices to reach for to make
>> a
>> basic salad dressing "zesty", whatever that means to you.
>
> The topic was bottled dressing. A couple of people said "make your
> own." Zest it up, look in a cookbook, etc., is lazy posting or
> evidence of baiting, it its own right.
>
> Karen
>

I'll meet you this far: A 10 or 12 year old kid might have absolutely no
clue which 2-3 spices might be the first to consider for a basic oil-vinegar
dressing. Beyond that, no safety net.

Seriously. Salt & pepper? Garlic? This requires a visit to a newsgroup for
an adult???