Chapter VIII General View on Salad Dressings

Salad Dressings



Balsamic Vinegar

Balsamic vinegar (Italian: aceto balsamico) is a vinegar originating from Italy, increasingly popular throughout the world.

The original, costly, traditional balsamic vinegar (Aceto Balsamico Tradizionale), is made from a reduction of cooked white Trebbiano grape juice, and used as a condiment. It has been produced in Modena and Reggio Emilia since the Middle Ages, being mentioned in a document dated 1046. Appreciated in the House of Este during the Renaissance, it is highly valued by modern chefs and gourmet food lovers.

Balsamic Vinegar of Modena (Aceto Balsamico di Modena), an inexpensive imitation, is today widely available and much better known. It bears a Protected Geographical Status label, and is the kind commonly found on restaurant tables and used in salad dressing.

The names “Aceto Balsamico Tradizionale di Modena” (Traditional Balsamic Vinegar of Modena) and “Aceto Balsamico Tradizionale di Reggio Emilia” (Traditional Balsamic Vinegar of Reggio Emilia) are protected by both the Italian Denominazione di origine protetta and the European Union‘s Protected Designation of Origin.

Balsamic vinegar contains no balsam. The word balsamico (from Latin balsamum, from Greek βάλσαμον) means “balsam-like” in the sense of “restorative” or “curative”.

Blue Cheese Dressing


Blue cheese dressing is a popular salad dressing and dip in the United States. It is usually made of some combination of mayonnaise, sour cream, yogurt, blue cheese, milk, vinegar, onion powder, and garlic powder. There is a blue cheese vinaigrette that consists of salad oil, blue cheese, vinegar, and sometimes seasonings. There is also a Midwestern US version that consists of blue cheese crumbles in a California style French dressing.

Most major salad dressing producers and restaurants in the United States produce a variant of blue cheese dressing. It is commonly served as a dip with buffalo wings or crudités (raw vegetables).


Caesar Salad Dressing


A Caesar salad is a salad of romaine lettuce and croutons dressed with parmesan cheese, lemon juice, olive oil, egg, Worcestershire sauce, garlic, and black pepper. It is often prepared tableside.


The salad’s creation is generally attributed to restaurateur Caesar Cardini, an Italian immigrant who operated restaurants in Mexico and the United States. Cardini was living in San Diego but also working in Tijuana where he avoided the restrictions of Prohibition. His daughter Rosa (1928–2003) recounted that her father invented the dish when a Fourth of July 1924 rush depleted the kitchen’s supplies. Cardini made do with what he had, adding the dramatic flair of the table-side tossing “by the chef.” A number of Cardini’s staff have said that they invented the dish.

Julia Child said that she had eaten a Caesar salad at Cardini’s restaurant when she was a child in the 1920s. The earliest contemporary documentation of Caesar Salad is from a 1946 Los Angeles restaurant menu, twenty-two years after the 1924 origin stated by the Cardinis.


The original Caesar salad recipe (unlike his brother Alex’s Aviator’s salad) did not contain pieces of anchovy; the slight anchovy flavor comes from the Worcestershire sauce. Cardini was opposed to using anchovies in his salad.

In the 1970s, Cardini’s daughter said that the original recipe included whole lettuce leaves, which were meant to be lifted by the stem and eaten with the fingers; coddled eggs; and Italian olive oil.

Bottled Caesar dressings are now produced and marketed by many companies.

The trademark brands, “Cardini’s”, “Caesar Cardini’s” and “The Original Caesar Dressing” are all claimed to date to February 1950, though they were only registered decades later, and more than a dozen varieties of bottled Cardini’s dressing are available today. Some recipes include mustard, avocado, tomato, bacon bits, garlic cloves or anchovies. Cardini’s Brand original Caesar dressing is somewhat different from Rosa’s version.

Many variations of the salad exist; for example, by topping a Caesar salad with grilled chicken, steak, or seafood. Certain Mexican restaurants may improvise on items such as substituting tortilla strips for croutons or Cotija cheese for the Parmesan. Caesar salad is traditionally prepared in a wooden bowl.


Variations ( not My personal favorite thing )

One of the most common Caesar salad variations, shown here topped with grilled chicken

There are limitless variations. However, some of the more common are:

Italian Dressing

Italian dressing is a vinaigrette-type salad dressing in United States and Canadian cuisine, consisting of water, vinegar or lemon juice, vegetable oil, chopped bell peppers, usually sugar or corn syrup, and a blend of numerous herbs and spices including oregano, fennel, dill and salt. Onion and garlic can also be used to intensify the dressing’s flavor. It is often bought bottled, or prepared by mixing oil and vinegar with a packaged flavoring mix consisting of dehydrated vegetables and herbs.

North American-style Italian dressing is not used in Italy, where salad is normally dressed with olive oil, vinegar, salt, and sometimes black pepper at the table, and not with a pre-mixed vinaigrette.

Italian dressing is also used as a marinade for meat, for stir-frys, and on sandwiches. Pasta salads sometimes include Italian dressing.

The caloric content of Italian dressing varies widely.

A variety of Italian dressing, known as Creamy Italian, consists of the same ingredients, but with buttermilk or mayonnaise added to make it creamy.

French Dressing

French dressing is a term used for different salad dressings in different countries.

Initially the term was a synonym for “vinaigrette“.

In the United States and Canada, it refers to an oil and vinegar based dressing that is usually rather sweet. Ketchup is one ingredient, making it red to orange in color; sugar is added for sweetness. Worcestershire sauce and paprika are key ingredients. Some versions include chopped onions. It is also available as a “creamy” version, which is opaque. In Germany, French dressing is somewhat similar In Switzerland, it is a white dressing with mayonnaise or cream. In the UK, French dressing refers to a somewhat thick, off-white dressing made with vinegar, oil, Dijon mustard and garlic, often with herbs added.

Ginger Dressing


Ginger dressing (also called sesame ginger dressing or sesame dressing) is an Asian style salad dressing. It is made with seasoned rice vinegar, minced garlic, ginger, olive oil, chili sauce, scallions, sesame seeds, soy sauce, peppers, honey or corn syrup, and water. Often served as a topping for salads at Asian restaurants, sesame ginger dressing has a taste of spiciness and sweetness. The dressing is also used as a dipping sauce for grilled chicken. Ingredients for a typical ginger dressing (in this case a sesame ginger dressing): water, vegetable oil, sugar, soy sauce, onion, ginger, vinegar, brown sugar, chile.

Louis Dressing

Louis dressing is a salad dressing based on mayonnaise, to which has been added red chili sauce, minced green onions, and minced green chili peppers. It is commonly used as a dressing for salads featuring seafood, such as a Crab (Crab Louis, the King of Salads) or Shrimp Louis.


The origin of the dressing is disputed. The Olympic Club in Seattle, The Davenport Hotel in Spokane, Washington, Solari’s Restaurant, Bergez-Frank’s Old Poodle Dog Restaurant and the St. Francis Hotel in San Francisco, and the Bohemian in Portland all claim to be the home of the dressing, with the invention in either the 1900s or 1910s. In all cases, the original salad was made with Dungeness crab.

Mayfair Salad Dressing

Mayfair salad dressing is a salad dressing incorporating anchovies, created at the Mayfair Hotel in downtown St. Louis. It was first served in the hotel’s restaurant, The Mayfair Room, the first five-star restaurant in Missouri, which featured Elizabethan-inspired decor. Chef Fred Bangerter is believed to have created the dressing around 1935.


Miracle Whip


Miracle Whip, a salad dressing similar to Mayonnaise, is manufactured by Kraft Foods, sold throughout the United States and Canada. It is also sold by Mondelēz International (formerly also Kraft Foods) as Miracel Whip throughout Germany.


In 1933 Kraft developed a new dressing similar to mayonnaise, but as a less expensive alternative. Premiering at the Century of Progress World’s Fair in Chicago in 1933, Miracle Whip was an instant success as a condiment on fruits, vegetables and salads.

According to Kraft archivist Becky Haglund Tousey, Kraft developed the product in-house using a patented “emulsifying machine” (invented by Charles Chapman) to create a product blending mayonnaise product and less expensive salad dressing, sometimes called “boiled dressing.” The machine (dubbed “Miracle Whip” by Chapman) ensured that the ingredients (including more than 20 different spices) could be thoroughly blended.

However, another story claims that Miracle Whip was invented in Salem, Illinois, at Max Crosset’s Cafe, where it was called “Max Crossett’s X-tra Fine Salad Dressing”. Crosset sold it to Kraft Foods in 1931 for $300 (approximately $4,621.36 in 2013). While admitting that Kraft did buy many salad dressings, Tousey disputes the claim that X-tra Fine was Miracle Whip.

Since 1972 Miracle Whip is also sold as Miracel Whip (with the letters e and l swapped) in Germany. It is produced formerly by Kraft Foods, nowadays by Mondelēz International in Bad Fallingbostel.

Newman’s Own

Newman’s Own is a food company founded by actor Paul Newman and author A.E. Hotchner in 1982. The company gives 100% of the after-tax profits from the sale of its products to Newman’s Own Foundation (a private non-profit foundation) which, in turn, gives the money to various educational and charitable organizations. In 1982 Newman summarized his initial intentions regarding distribution of his company’s profits:

The brand started with a homemade salad dressing that Newman and Hotchner prepared and gave to friends as gifts. The successful reception of the salad dressing led Newman and Hotchner to commercialize it for sale. After that initial item, financed by Newman and Hotchner ($20,000 each as seed money), pasta sauce, frozen pizza, lemonade, fruit cocktail juices, popcorn, salsa, grape juice, and other products were produced. Newman’s Own Lemonade was introduced in 2004 and Newman’s Own premium wines in 2008. Each label features a picture of Newman, dressed in a different costume to represent the product. The company incorporated humor into its label packaging, as in the label for its first salad dressing in 1982, “Fine Foods Since February”.

In 1993, Newman’s daughter Nell Newman founded Newman’s Own Organics as a division of the company, later to become a separate company in late 2001. It produces only organic foods including chocolate, cookies, pretzels and pet food. Her father posed with her for the photographs on the labels.

Newman and Hotchner co-wrote a memoir about their company and the Hole in the Wall Camps, Shameless Exploitation in Pursuit of the Common Good , published in 2003. Newman and Robert Forrester had arranged for the continuation of the distribution of Newman’s Own profits to charity after Newman’s death through the establishment of the Newman’s Own Foundation.



Vinaigrette /vɪnəˈɡrɛt/ is an emulsion of vinegar and a form of oil, such as soybean oil, canola oil, olive oil, corn oil, sunflower oil, safflower oil, peanut oil, or grape seed oil, and sometimes flavored with herbs, spices, and other ingredients. It is used most commonly as a salad dressing, but also as a cold sauce or marinade

Vinaigrette may be made with a variety of oils and vinegars. Olive oil and neutral vegetable oils are most common.

In northern France, it may be made with walnut oil and cider vinegar and used for Belgian endive salad.

In the United States, vinaigrettes may include a wide range of novelty additions such as lemons, truffles, raspberries, egg white, sugar, garlic, and cherries. Cheese, often blue cheese, may also be added. Commercially bottled versions may include emulsifiers such as lecithin.

In Southeast Asia, rice bran oil and white vinegar are used as a foundation with fresh herbs, chili peppers, nuts, and lime juice.

Different vinegars, such as raspberry, create different flavourings, and lemon juice or alcohol, such as sherry, may be used instead of vinegar. Balsamic vinaigrette is made by adding a small amount of balsamic vinegar to a simple vinaigrette of olive oil and wine vinegar.

In Brazil, a mix between olive oil, alcohol vinegar, tomatoes, onions and sometimes bell peppers is called Vinagrete. It’s served on Brazilian Churrasco, commonly on Sundays.

Ranch Dressing


Ranch dressing is a type of salad dressing made of some combination of buttermilk, salt, garlic, onion, herbs (commonly chives, parsley, and dill), and spices (commonly black pepper, paprika, and ground mustard seed), mixed into a sauce. Sour cream and yogurt is sometimes used as a substitute by some home cooks or to create a lower-fat version. Ranch dressing has been the best-selling salad dressing in the United States since 1992, when it overtook Italian dressing. It is also popular as a dip.

In the early 1950s, Steve Henson developed what is now known as ranch dressing while working as a plumbing contractor for three years in the remote Alaskan bush. In 1954, he and his wife Gayle opened Hidden Valley Ranch, a dude ranch near Santa Barbara, California, where they served it to the guests. It became popular, and they began selling it in packages for guests to take home, both as a finished product and as packets of seasoning to be mixed with mayonnaise and buttermilk. They incorporated Hidden Valley Ranch Food Products, Inc. and opened a factory to manufacture it in larger volumes, distributed first to supermarkets in the Southwest, and later nationally. In October 1972, the Hidden Valley Ranch brand was bought by Clorox for $8 million.

Kraft Foods and General Foods began selling similar dry seasoning packets labeled as “ranch style”. This resulted in a trademark infringement lawsuit against both from the Waples-Platter Companies, the Texas-based manufacturer of Ranch Style Beans (now part of ConAgra Foods), even though Waples-Platter had declined to enter the salad dressing market itself out of fear that the tendency of such products to spoil rapidly would damage its brand. The case was tried before federal judge Eldon Brooks Mahon in Fort Worth, Texas in 1976. Judge Mahon ruled in favor of Waples-Platter in a lengthy opinion which described the various “ranch style” and “ranch” products then available, of which many had been created to compete against Hidden Valley Ranch. Judge Mahon specifically noted that Hidden Valley Ranch and Waples-Platter had no dispute with each other (though he also noted that Hidden Valley Ranch was simultaneously suing General Foods in a separate federal case in California). The only issue before the Texas federal district court was that Waples-Platter was disputing the right of other manufacturers to compete against Hidden Valley Ranch by using the label “ranch style”.

Meanwhile, Clorox reformulated the Hidden Valley Ranch dressing several times to try to make it more convenient for consumers. The first change was to include buttermilk flavoring in the seasoning so that it required adding standard milk rather than buttermilk. In 1983, Clorox developed a more popular non-refrigerated bottled formulation. As of 2002, Clorox subsidiary Hidden Valley Ranch Manufacturing LLC produces ranch packets and bottled dressings at two large factories, in Reno, Nevada and Wheeling, Illinois.

During the 1980s, ranch became a common snack food flavor, starting with Cool Ranch Doritos in 1987, and Hidden Valley Ranch Wavy Lay’s in 1994.

During the 1990s Hidden Valley had three kid-oriented variations of ranch dressing, pizza, nacho cheese, and taco flavors.

Richelieu Foods

Richelieu Foods is a private label food manufacturing company founded in 1862, headquartered in Randolph, Massachusetts, previously owned by investment group Brynwood Partners and owned since 2010 by investment group Centerview Partners LLC.

The company—which produces frozen pizza, salad dressing, sauces, marinades, condiments and deli salads to be marketed by other companies as their store brand or white label brand—manufactures over 50 million frozen pizzas and more than 20 million finished crusts annually,reporting more than $200 million in yearly sales.

“Odds are good most people have tasted products made at Richelieu Foods… few people know the products… were made by the company.”

Waterloo Cedar Falls Courier,, August 2006

Companies with private label items from Richelieu include Hy-Vee, Aldi, Save-A-Lot, Sam’s Club, Hannaford Brothers Co., BJ’s Wholesale Club (Earth’s Pride brand) and Shaw’s Supermarkets (Culinary Circle brand). The company’s own brands have included Chef Antonio, Raveena’s, Pizza Presto!, Grocer’s Garden, Caterer’s Collection, Oak Park, and Willow Farms.

With approximately 675 employees, Richelieu Foods operates four manufacturing facilities in Beaver Dam, Wisconsin (deli staples, e.g., potato salad, coleslaw, topping of pizza crusts), Washington Court House, Ohio (cold press pizza crusts), Grundy Center, Iowa and Elk Grove Village, Illinois (sauces and dressings).

According to Hoover’s, Richelieu Foods’ average annual revenue per worker is about $900,000.

Primary competitors include Frozen Specialties, Inc., Ralcorp Holdings, Inc. and Seneca Foods Corporation.The company saw steady growth during the 2008-2010 recession, having a $40 million, or nearly 30 percent, increase in 2008 sales.

The company was founded in 1862. By 1956, the company operated as Western Dressing Inc. and made only salad dressing until 1988, when it was sold to an investment group, Brynwood Partners of Greenwich, Connecticut, which was itself founded in 1984 and owns such other brands as Stella D’oro, Turtles, and Balance Bar.

In 1994, Richelieu focused on the contract packing and private label areas. The Western Dressing brand was sold and eventually acquired by Unilever with Richelieu Foods packing the dressing until Unilever took it in-house eight years later, marketing it under the Wish Bone brand.

In 2006, the company was named Pizza Manufacturer of the Year by Snack Food and Wholesale Bakery magazine.

In 2008, the company acquired the “Sauces and Dressings” division of Sara Lee along with the Sara Lee manufacturing facility located in Elk Grove Village, Illinois. The division manufactures salad dressing, mayonnaise, and barbecue sauce for national restaurant and foodservice distribution customers.

In 2010 the company was purchased from Brynwood Partners by Centerview Partners LLC.

Russian Dressing


Russian dressing is a salad dressing invented in Nashua, New Hampshire, by James E. Colburn, likely in the 1910s. (Colburn first named his experiment Russian mayonnaise, labels for which are today in the possession of collectors. Typically piquant, it is today characteristically made of a blend of mayonnaise and ketchup complemented with such additional ingredients as horseradish, pimentos, chives and spices.

A variation is known as red Russian dressing, is very much like Catalina / French Dressing.

In The Simpsons episode The Fabulous Faker Boy, a Russian character claims that everyone in Russia cheats, confessing that “even Russian dressing is just Thousand Island.”

Salad Cream

Salad cream is a creamy yellow condiment based on an emulsion of about 25-50 percent of oil in water, emulsified by egg yolk and acidified by spirit vinegar. It may include other ingredients such as sugar, mustard, salt, thickener, spices, flavouring and colouring.[1] It was introduced in the United Kingdom in the 1920s, where it is used as a salad dressing and a sandwich spread. Due to the higher cost of ingredients during periods of rationing in the United Kingdom a flavour similar to mayonnaise was achieved in the creation of salad cream.

Thousand Island Dressing


Thousand Island dressing is a salad dressing and condiment based on mayonnaise and can include olive oil, lemon juice, orange juice, paprika, Worcestershire sauce, mustard, vinegar, cream, chili sauce, tomato purée, ketchup, or Tabasco sauce.

It also typically contains finely chopped ingredients, which can include pickles, onions, bell peppers, green olives, hard-boiled egg, parsley, pimento, chives, garlic, or chopped nuts (such as walnuts or chestnuts).

Thousand Island dressing is attested in a 1900 cookbook, in a context implying that it was known by then in New Orleans.

According to The Oxford Companion of Food and Drink, “the name presumably comes from the Thousand Islands between the United States and Canada in the St. Lawrence River.” In the Thousand Islands area, one common version of the dressing’s origins says that a fishing guide’s wife, Sophia LaLonde, made the condiment as part of her husband George’s shore dinner Often in this version, actress May Irwin requested the recipe after enjoying it. Irwin in turn gave it to another Thousand Islands summer resident, George Boldt, who built Boldt Castle between 1900 and 1904. Boldt, as proprietor of the Waldorf-Astoria Hotel, instructed the hotel’s maître d’hôtel, Oscar Tschirky, to put the dressing on the menu. A 1959 National Geographic article states, “Thousand Island Dressing was reportedly developed by Boldt’s Chef.”


Vinaigrette /vɪnəˈɡrɛt/ is an emulsion of vinegar and a form of oil, such as soybean oil, canola oil, olive oil, corn oil, sunflower oil, safflower oil, peanut oil, or grape seed oil, and sometimes flavored with herbs, spices, and other ingredients. It is used most commonly as a salad dressing, but also as a cold sauce or marinade.

Wafu Dressing

Wafu dressing (和風ドレッシング wafū doresshingu), literally “Japanese-style dressing” is a vinaigrette-type salad dressing based on soy sauce, popular in Japan.

The standard wafu dressing consists of a mixture of Japanese soy sauce, rice vinegar and vegetable oil. There are many variations flavoured with additional ingredients such as aonori, shiso, grated ginger, umeboshi puree, wasabi or citrus fruits such as yuzu. Those flavoured with sesame oil are often called chūka-fū dressing (中華風ドレッシング), meaning “Chinese style dressing”.[citation needed]

The word Wafu is a registered trademark of WAFU Inc. for dressings, dips and sauces in the U.S., Canada, Mexico and the European Union.

Wish-Bone Dressing

Wish-Bone is an American brand of salad dressing. The original dressing was based on a recipe served at the Wish-Bone restaurant in Kansas City, Missouri, founded by ex-soldier Phillip Sollomi in 1945. The brand was acquired by Lipton, part of the Unilever portfolio, in 1958, and was manufactured in the Kansas City area. In 2013, Pinnacle Foods acquired Wish-Bone from Unilever.


  • Light Asian Sesame Vinaigrette
  • Light Balsamic and Basil Vinaigrette
  • Light Raspberry Walnut Vinaigrette
  • Italian¹
  • House Italian
  • Robusto Italian¹
  • Five Cheese Italian
  • Balsamic Vinaigrette
  • Olive Oil Vinaigrette
  • Red Wine Vinaigrette
  • Berry Vinaigrette
  • Honey Dijon Vinaigrette
  • Lemon Garlic and Herb Vinaigrette
  • Balsamic Italian Vinaigrette
  • Caesar with Aged Romano
  • Raspberry Hazelnut Vinaigrette
  • Ranch
  • Deluxe French
  • Sweet ‘n’ Spicy
  • Chunky Blue Cheese
  • Blue Cheese with Gorgonzola
  • Creamy Caesar
  • Creamy Italian
  • Garlic Ranch
  • Spring Onion Ranch
  • Russian
  • Thousand Island
  • Creamy Lime Cilantro
  • Western Original
  • Fat Free Western
  • Western with Bacon Flavor
  • Romano Basil Vinaigrette
  • Frank’s RedHot Buffalo Ranch




Published on September 16, 2014 at 08:06  Leave a Comment  

The URI to TrackBack this entry is:

RSS feed for comments on this post.

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s

%d bloggers like this: