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Here is what I use: Vinegar I think white balsamic vinegar makes the best dressing

Keep the formality one notch tighter than you think you need

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No cooking, no chopping, no blending, no nothing

The thing we don't like about food dyes is that they don't enhance the flavor or the nutritional value of a product, but are only used to make the food appear a certain color, making it hardly worth the risk