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In Italy, the salad dressing often isn't mixed separately from the salad. Here are the basic "no recipe required" directions for making salad dressing with just 3 ingredients that are mixed—separately in 3 steps—directly into the salad. This method is very convenient if you're making a salad just for yourself and eating it right away. Plus, you are never left with half-used bottles of salad dressing lingering in your fridge.
(Use on plated salad of your choice)
- Vinegar (red wine vinegar works well)
- Oil (extra virgin olive oil)
- Salt (if desired)
All you have to remember is: The basic ratio of vinegar to oil should be about 1 part vinegar to 3 parts oil. Begin by "eyeballing" amounts and mix in—gently—about 1 teaspoon vinegar with a fork and spoon. Follow by mixing in about 3 teaspoons oil. (TIP: It's handy to purchase your oil and vinegar in bottles from which small amounts can be drizzled amounts directly into your salad.) End by mixing in a dash of salt, if desired. Taste and adjust as needed. This amount should be sufficient for a 2-cup salad.