My SO and I were having a rare and completley useless discussion tonight about the temperature of salad components.
For me at least,
Meat: room temperature, slight chill
Tomatoes: room temperature
Cheese: room temperature (I feel it enhances the flavor, SO prefers the cheese cool)
Greens: slight chill, not refrigerator cool but not room temperature
Dressing: room temperature (SO staunchly argued for chilled)
We agreed on most of these preferences, but disagreed on the temperature for the dressing. What do you think is the best temperature/you prefer for salad dressing? Just thought I'd get some thoughts, clearly there is no right answer