16 (Thu) June 2011
Mixed Greens in Italian Dressing
-Oksu, Seongdong, Seoul, Republic of Korea-
By “Italian” dressing, I’m referring to the bottled stuff by Kraft. Sweet and tangy. I like it. I often use it on side salads.
However, I realized tonight that it isn’t quite up to being the dressing for a main course salad, especially one made exclusively of vegetables. After a few bites, everything became too sweet, too tangy.
I’m pretty sure that no Italian would ever actually use “Italian” dressing, which is about as Italian as “French” dressing is French. I often complain about Koreans messing around with and messing up food from other countries, but Americans invented the practice.
(See also FOODS.)
(See also PLACES.)