Unlikely serving sizes.

jmcquown said:

You seem to be very preoccupied with France (and European beaches). Not
everyone wants to hang out in Europe 🙂

Having lived in Europe, I can say I heartily enjoyed hanging out in
France and on the European beaches. 🙂

In article <[email hidden]>,

notbob said:

Christine Dabney said:

All sorts of ways to dress a salad. 😉

...including just mixing the two together. Top, bottom, one
ingredient at a time? Bah! Now I know ya'll are just jerking my
chain. :P

My mother did the one at a time thing. Drove me nuts, because a main
ingredient was granulated sugar (kind of a sweet and sour dressing).

In article <[email hidden]>,

notbob said:

Have you ever considered taking the wild mad chance of actually
tossing the salad yourself? I know it's risky, but trust me. I have
it on good authority your salad will neither explode nor will your
lips fall off.

Perhaps you are more talented than me, but I seldom find it works well
in combining the two (unless they give me a bowl and tongs for serving),
and I end up with an embarrassing amount of salad on the table.

In article <yFSbi.5749$3Q4.1567@trnddc05>,

James Silverton said:

I had thought that the era of the unlikely serving size had
ended a year or two ago when the Giant Stores were rightly
ridiculed for selling "non-fat" salad dressing (based on a
serving size of 1/2 teaspoon.) However the practice seems to be
creeping back as witness today's (6/13/07) Food Section, page
F10, with Avocado Ranch Dressing that contains 1g of fat based
on a serving size of 1 tablespoon. Be honest, who uses only one
tablespoon of salad dressing?

Uh, me.

I don't use salad dressing at all, of any kind.

Miche

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