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The basic vinaigrette ratio When I was in culinary school, I learned that the traditional ratio for a vinaigrette is 3 parts fat to 1 part acid
Adjust the consistency: Depending on how you plan to use it, feel free to adjust the consistency as needed, adding more buttermilk or mayonnaise to adjust the thickness
You can serve this salad with a simple chilled cucumber salad with my Easy Lemon Dijon Dressing
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