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Italians use vinegar and oil on their salads, typically applied separately, although Americans tend to like to mix the two together.

They really do do not mix well, and tend to form a suspension, or sometimes an emulsion for a period of time before separating.

You wouldn't really define one being a solvent and the other being a solute. Although, it a sense, the oil may tend to form droplets within the water/vinegar matrix so I'd inclined to label the water/vinegar as the solvent.

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13y ago
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Q: What is the solvent and solute of Italian dressing?
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