How is it different from a homemade vinaigrette?

The measuring and the hold. A homemade vinaigrette can be entirely personalised but splits within minutes; this one is stable and consistent. Many households keep both, depending on the time available.

Can it be used as a marinade?

That is not what it is for. A marinade needs clean acidity to tenderise; here the oil and seasoning are already balanced for cold dressing. To marinate, start from a vinegar.

Condiment

Salad Dressing

Smooth and balanced, our salad dressing combines the acidity of vinegar with a velvety sweetness. Ready to use, it coats your salads, raw vegetables, and bowls with a delicious touch.

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SIDNA salad dressing is a ready-to-use vinaigrette: vinegar, oil and seasoning already measured and emulsified. It answers a simple need — dressing a salad properly when you have neither the time nor the inclination to whisk one up.

In the kitchen

On a green salad, pour at the last moment and toss just before serving. A salad dressed in advance releases water and wilts.

It also suits firm raw vegetables — cabbage, carrots, cucumber — and composed bowls with grains and pulses, where its coating texture holds better than a thin vinaigrette.

On potatoes still warm it soaks in better than cold: that is the moment the salad takes on flavour.

It can also serve as a dip for raw vegetable sticks with drinks.

Choosing it and keeping it

Refrigerated after opening, bottle firmly closed and stored upright.

Separation between the phases is normal after a few days in the cold: that is the nature of an emulsion. Shake vigorously before each use and it comes back together without trouble.

If the dressing looks thickened straight out of the fridge, leave the bottle a few minutes at room temperature before shaking: cold stiffens fats.

Frequently asked questions

How is it different from a homemade vinaigrette?: The measuring and the hold. A homemade vinaigrette can be entirely personalised but splits within minutes; this one is stable and consistent. Many households keep both, depending on the time available.
Can it be used as a marinade?: That is not what it is for. A marinade needs clean acidity to tenderise; here the oil and seasoning are already balanced for cold dressing. To marinate, start from a vinegar.