Refined, bleached and deodorized vegetable oils used in preparation of salad dressings. Oils used in manufacture of commercial salad dressings are also subjected to winterization to prevent clouding upon refrigeration. Clouding is caused by formation of crystals of high m.p. triglycerides and may also be inhibited by addition of anti-clouding agents, namely oxystearin, polyglycerol esters and some emulsifiers.