I've been trying to make my own dressings for green salads. Some are too tart, some are too sweet. I'm not doing something right.
I want to take a large marinated antipasto salad to a holiday potluck - it calls for 2 cups of vinaigrette dressing. This has no lettuce - it has blanched veggies (carrots, broccoli, green beans), roasted peppers, mushrooms, other stuff...
Don't know where else to turn! Something with garlic and herbs, I think - Thank you.