Column: Asking for ingredient list can be recipe for disaster

I’m always disappointed with salad dressing. It’s either too thin or too thick. Some are too vinegary; some are too oily.

I must have 25 opened bottles in the fridge and another 20 unopened in the cupboard. In restaurants, I always ask for the dressing on the side, and I request two or three different kinds. Maybe if I combine the light honey mustard with the raspberry vinaigrette? How about half-French and half-Thousand Island? Yuck.

Nothing works.

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