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I make my own vinaigrette dressing because there are many
things I can't eat and because I'm also on a rotation diet.
But when I just mix the vinegar and oil together it isn't
that nice "creamy" stick-to-the-lettuce kind of dressing
that I used to enjoy.  So, I tried adding some xanthan gum,
as little as about 1/16 of a teaspoon to 1 cup of combined
liquid, and what I got was stringy kinds of globs that looked
pretty terrible.

Anyone tried this combo and been successful?  I know that
xanthan gum has pretty potent thickening attributes, so
a very little goes a long way.  Does guar gum or something
else work??

Thanks,
Nancy