the menu out of the box iii salad dressing

Why not point out, in passing, that recent posts on using oil are  related to several older ones where I suggested using juice from pickles or sauerkraut in other dishes, such as borsht.

One can even imagine making a quite nice salad dressing using only oils and vinegars from jars or cans whose solid contents were previously consumed, or partially consumed. One has to be mindful of excessive salt, buy low sodium products.

Here I leave open the door to using portions of these liquids, as you go through a jar or can only partially finished. Cans of course, once opened, have to be transferred to a storage jar until later use.