I am something of a fanatic when it comes to salad dressing. If I am at home, I almost always make mine from scratch, almost always some kind of vinagrette. Yes, I do keep a bottle of Cardini's Caesar on hand for our adored grilled chicken Caesar salads, but on some greens with a little blue cheese and some nuts or fruit, a fresh, bright balsamic or citrus vinagrette is the best thing going. But I am about to let you in on one of my secret little vices:





Add a delicious chicken, Swiss, sundried tomato and sauteed mushroom pannini, and dinner is served, complete with dressing bottle on the table.


Hey, at least it's not Western. Now that stuff is truly gack.