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Italian Salad Dressing - A Question
I make a low-carb italian dressing from Olive oil, water, balsamic
vinegar, and garlic and onion powders, shaken well. I've noticed that there are fairly large clumps of solids in the finished dressing. I imagine they are clumps of the powders which haven't dissolved properly. How can I alter the recipe or preparation to avoid the solids (assuming I want all the flavors)? Thanks in advance! |
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