A vinaigrette-style salad dressing associated with Italian-American cuisine, typically made from vegetable oil, vinegar or lemon juice, garlic, oregano, and other herbs, with salt, pepper, and sometimes a touch of sugar or mustard. Commercial versions may include dried bell pepper, onion powder, and stabilisers to keep the emulsion from separating. The dressing’s sharp, herbaceous character suits green salads, pasta salads, and marinated vegetables. Light and creamy variations exist, the latter adding dairy or mayonnaise-style emulsifiers. As with all oil-based dressings, it should be stored according to label directions after opening, and homemade versions kept refrigerated and used within a few days.