Salad Dressing – Italian
Oil – leftover from marinated artichoke hearts,
marinated mushrooms, or other product.
Note: sun-dried tomato oil doesn’t really work here
Vinegar – plain white vinegar, wine vinegar, or apple vinegar
Note: do not use leftover pickle juice here. It is acidic, but is too strong – save it for your potato salad or to season Russian dressing.
If you use balsamic vinegar, use only a small amount and then add plain vinegar to make up the rest or it also will be too strong.
Using one of your recycled bottles from mustard or honey, add equal parts oil and vinegar. Taste. Add spices to taste.
For a ligher dressing: use 1 part oil to 2 parts vinegar (1/3 to 2/3).
Additional Spices You May Try
Garlic or leftover garlic marinade
Red or Green Onion – minced