Italian-Style Salad Dressing

Commercially bottled dressings often have longer shelf lives when unopened. Once opened, refrigerate and use within the recommended timeframe. Homemade dressings should be stored in the refrigerator.

Shake well before each use, as oil and vinegar can separate.

Use it as a marinade for chicken, fish, or vegetables before grilling or roasting.

Whisk a little into pasta salad for an extra kick.

Drizzle over roasted potatoes or vegetables for added flavor.

Leafy greens (romaine, spinach, mixed greens)

Tomatoes

Cucumbers

Bell peppers

Onions

Olives

Cheese (like mozzarella or feta)

Grilled chicken or fish

Not shaking the dressing enough, leading to an unbalanced flavor.

Using old or stale herbs, which can result in a muted taste.

Adding too much salt or vinegar without tasting first.