> > > Come on, people! French is beating Ranch in the Reader's poll? I am quite ashamed. However, it is early in the poll. My only hope is that people with good taste will triumph over the evil that is French Dressing.
> > >
> > > Shan-I didn't vote for Ranch, but I CERTAINLY didn't vote for French-dar
>
> Hmph. French was the first dressing I ever liked. Catalina, specifically, but I like the orangy stuff too, possibly better, but it depends on my mood.
>
> However, Leen has gotten me hooked on this ranch dressing with bacon bits in it. Yum!
>
> And truly there are few dressings better than the Olive Garden's house dressing.
>
> > Now, the question: Is there another kind of caesar salad dressing which is NOT creamy?
>
> Yes, but if someone else can tell me the difference between non-creamy caesar and Italian vinaigrette, be my guest. I don't know *what* it is, but I'm pretty sure there *is* a difference, because caesar salads at restaurants tend to rule, while bottles of Italian dressing don't. I don't think I've ever had creamy caesar, but I know what it is.
>
> > I think I'm officially hooked on the message forum.
>
> Just wait until you stumble into RinkChat.

I think the difference is probably parmesan cheese, or possibly garlic and/or anchovy paste. Italian vinaigrette might include garlic, but neither of the other. I've never seen a non-creamy caesar dressing either; I thought the coddled egg yolk, which makes it creamy, also was what made it caesar. What's really sad is I remember when Ranch was a "new" offering at most restaurants.

Mou"favorite also used to be Catalina -- sold under the 'Western' name brand, I called it 'the cow kind,' for the steer on the label, for many years"sie