Restaurants sometimes glop on too much dressing. That doesn’t mean your only option is to get it on the side.

When applied correctly, dressing should lightly coat each leaf as well as other vegetables/cheese/meat in the salad.

There’s no way you, as a diner, can apply that light coat of dressing at the table. There’s just not enough room on the plate to toss that salad thoroughly.

So, instead of taking the do-it-yourself approach, ask for dressing on the salad…but specify that you want just a moderate amount on your salad. That way, you can enjoy dressing, reasonably applied, correctly.

Do you have any rules or ordering you’d like to share? Please post about them here.

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David Hammond

David Hammond, a corporate communications consultant and food journalist living in Oak Park, Illinois, is a founder and moderator of, the 8,500 member Chicago-based culinary chat site. David...

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