Salad Dressing — Italian

Description

Preparation

Vinaigrette Salad Dressing & Marinade Mix: Refill Option: Use as a refill in re-usable Salad Dressing Shaker or container of your choice with tight fitting lid. You will need 1/4 cup vinegar, 3 Tbsp water, 1/2 cup oil. Step 1. In a salad dressing shaker or container with tight fitting lid combine 1/4 cup (60ml) vinegar and 3 Tbsp water. Step 2. Add Contents of packet. Shake vigorously until well blended. Step 3. Add 1/2 cup (125ml) oil. Shake again until well blended. Allow to stand for 5 minutes and splash on salad. To prepare with less oil: Complete Step 1 and 2 as above. Step 3 substitute 1/2 cup oil with 1/4 cup water and 1/4 cup Oil. Shake as directed. Stays fresh for up to 3 to 4 weeks in the refrigerator. Ingredients in dressing will separate when refrigerated especially when prepared with Olive Oil. To reuse let dressing stand at room temperature about 1 hour and then shake just before serving.

Alternative

MARINADE: 1. Follow Step 1, 2 and 3 as above. 2. Reserve 2 Tbsp marinade for basting. 3. Place your choice of meat or chicken in large resealable plastic bag or glass dish. Add remaining marinade and turn to coat well. 4. Refrigerate 6-8 hours or overnight to marinade, drain, discarding mixture. 5. Braai, grill or bake, basting with reserved marinade halfway through cooking. Discard any remaining marinade. 6. Suggestion: Replace 3 TBSP WATER with fresh lime juice.

Serving suggestions

Splash on salad. Marinade for meat or chicken.

Ingredients

Maltodextrin, Lactose, Herbs & Spices, Sucrose, Acidity Regulator (E270, E330), Salt, Monosodium Glutamate (E621) (Flavour Enhancer), Flavouring, Modified Maize Starch, Fructose, Garlic, Onion, Stabiliser (E466)

All Cubbs ingredients adhere to the strictest food-safety standards.

Allergens

Nutritional information