Last night, while browsing the web for some history about Stouffer's restaurants, I ran across a recipe for Tack Room Salad with White French Dressing. The recipe is near the very top of the replies:
Having never have dined in a Stouffer's restaurant, or knowingly having a salad dressing which starts out with a cooked cornstarch base, I was just curious if anyone has ever made this or something similar (or ate it in one of the restaurants)?
If you have, do you recommend it? It sounds interesting.