2.162

16 (Thu) June 2011

Mixed Greens in Italian Dressing

1.5

by me

at home

-Oksu, Seongdong, Seoul, Republic of Korea-

solo

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.)