To limit the number of dressings at the reception, which are the most popular?

Question

I am having garden salad at my wedding reception, which types of dressings would you reccomend?

Answer 1

Ranch and an italian or balsamic vinagrette would be the most popular.

Answer 2

For our wedding reception we had

Ranch - a lot of regular and a small bottle of fat free since there usually are some with health issues that cannot have regular dressings

French

and Italian

The ranch went the quickest (we were just married 2 years ago so this is somewhat recent info with 200 guests)

Answer 3

French or Italian

You could also consider oil and vinfgar

Russian/Thousand Island

Its great BUT a little "pricey": Bleu cheese.

Thanks for asking your Q! I enjoyed answering it!

VTY,

Ron Berue

Yes, that is my real last name!

Answer 4

it's good to have a creamy one and an oil and vinegar based one.  

Commonly you see Ranch and Italian for example.

Answer 5

I would go with the first answer, ranch and italian are probably the most popular.

Answer 6

Ranch, Italian, and French are good choices.  Don't do something like Poppy Seed dressing, or something that many people aren't familiar with.  In this instance, it's better to stick with the basics.

Answer 7

Ranch, vinaigrette, french  those pretty much cover what most people would choose.  They are the most popular at the restaurants.

Answer 8

When I was still in my restaurant, these were the most popular in order.



Ranch

French

Bleu Cheese

1000 Island

Italian

Raspberry vinaigrette



Personally, I'd think a nice light balsamic vinaigrette would be nice.

Answer 9

I usually stick with the basics. Like ranch, italian, french and some type of vingerette.

Answer 10

Ranch/Cucumber

Italian/French

Or A Vinnagrette.

Answer 11

Just a thought, but a Green Goddess dressing would be different and good for a spring/summer occassion. If youve never had it, it's a cool, creamy, pale green dressing.

I would also reccommend an oil & vinegar. you could place seperate bottles of each oil/red wine vinegar on the tables or buffet line, which ever you are doing. another suggestion is to pull flavors for the dressing from the rest of your meal. since i dont know what your entrees are, i can't really reccommend anything specific, but for example,if you were serving italian entrees a good sun-dried tomatoe vinegarette would be nice.