Archive for March 2012
Everyone talks about the pizza, and rightfully so – it’s tasty stuff. But if you are repeatedly passing by the salad bar at any Ian’s Pizza restaurant, you are doing yourself a great disservice.
This is not a vegetable-based lecture, by the way. It’s a dressing-based call to action, spurred by this month’s specialty dressing: French Dressing.
If you, like me, are not usually a fan of the sweet-ish dressings, this is a life-changing event. It’s a perfect balance of savory and a hint of sweet, along with a sprinkle of magic and handfuls of awesomeness thrown in (you can actually see the awesomeness – it shows up as black flecks).
If your only experience with French Dressing has come from a bottle — the violently orange store-bought versions made with high fructose corn syrup and Porpylene Glycol Alginate – you need to rush into the nearest Ian’s and order a salad just to taste what real dressing is.
May I suggest you start with the French Dressing while it’s available (just three more weeks!)…