Sometimes we’re in such a rush to put food on the table that we can’t even be bothered with making our own salad dressing.
For times like that, reach for a bottle of tasty, already prepared dressing that’s seasoned with a bit of history, too.
Girard’s Salad Dressings got their start at Girard’s French Restaurant in 1935, located on the third floor of the landmark John’s Grill in downtown San Francisco. There, the Girard family first made their French dressing, which ended up being marketed and eventually sold to a large conglomerate.
Nowadays, Girard dressings come in 17 flavors, four of which have just been rejiggered to contain less sodium.
They are: Light Champagne, Olde Venice Italian, White Balsamic and Greek Feta Vinaigrette
Contest: One lucky Food Gal reader will win samples of each of the four newly revamped Girard’s salad dressings. Entries, limited to those in the continental United States, will be accepted through midnight Oct. 1. Winner will be announced Oct. 3.
How to win?
Tell me what you don’t feel dressed without. And ahem, keep those responses PG, if you know what I mean. Best answer wins.
Here’s my own answer to that question:
“It’s a tie between my wedding ring and lip gloss. I know, talk about disparate things. But I feel naked without my ring, which I never take off except for the rare manicure I treat myself to. And my lips just feel dry, uncomfortable and definitely non-glam without a slick of gloss.”
Winner of the Previous Contest: In last week’s Food Gal Contest, I asked you tell me what photo you would choose to transform into an art canvas for your wall. The winner gets a free 8-by-10-inch canvas, of course, from EasyCanvasPrints.
StaceyJung, who wrote, “I have yet to find or take this picture, but I would choose an image of a french baguette or croissant. If I could, I would go back to the small town of Montpellier in the south of France where my sister did her junior year abroad. It was there that I had the best baguette of my life. My family stumbled upon the store by accident – my sister and mother were off shopping, so my dad and I were left standing on the winding cobbled road. We caught the sight of multiple people carrying baguettes, still faintly steaming with freshness, and so, with curiosity and a hungry stomach, we searched for the origin of these baguettes. Only a few more feet down the road, we found it. And it was beautiful. It was the only French I spoke that entire: “Je voudrais une baguette s’il vous plait.” Sharing it with my dad, we all but melted with happiness; the baguette was so warm with a thin crunchy outer shell and soft, buttery and unbelievably fluffy inside. It was the best piece of bread I have ever eaten. And I long for the day when I can find another baguette that can match it.”