This question is primarily directed @Bobby Cole because he worked in food services, but I'll take all input. I have a recipe for a Greek Salad Dressing that calls for "white vinegar." I've used both regular distilled white vinegar and white wine vinegar, and neither tastes quite right in it. The distilled is the one I usually use, but there are times it tastes really harsh...and it just does not make sense to use regular white vinegar in a dressing. Here's the recipe. I'll take any vinegar advice you might care to share. Greek Salad Dressing 1/4 cup freshly squeezed lemon juice (at least 2 lemons) 1/4 cup white vinegar 2 teaspoons sugar 1/2 teaspoon kosher salt 1/2 teaspoon seasoning salt 1/2 teaspoon red pepper flakes (this will not make the dressing spicy, just flavorful) 1/4 teaspoon freshly ground black pepper 4 cloves garlic, smashed and peeled 1 cup oil (I recommend a neutral oil, but if you're using this as a marinade, I wouldn't use really nice olive oil; save that for use on salads) 1/2 cup crumbled feta cheese 3/4 teaspoon Greek or Italian seasoning 1/4 teaspoon dry oregano In the jar of a blender, combine all the ingredients through the garlic. Blend until smooth. While the blender is running, add the oil in a steady stream. Turn off the blender and add the feta and pulse the blender a few times (more if you want a creamier consistency). Whisk in the herbs. If possible, refrigerate for at least an hour before serving. Use as a marinade for chicken, lamb, or flank steak or drizzle over a Greek salad.
I am not @Bobby Cole but since it is a Greek dressing, I think some kind of wine vinegar would be in order. If you can find a GOOD white wine vinegar and not just white wine with acetic acid added.
Honestly I always have a ton of regular old white distilled vinegar so it's my "fall back." If I have Apple Cider vinegar I might use that for a slightly fruity undertone, or go with the wine vinegar. I don't keep a lot of specialty vinegars in the house. To overcome the sharpness of distilled, maybe cut back a little or add a splash of water to the dressing. When I make oil and vinegar dressing I usually add a small amount of water.
I usually use the better ingredients, but when I search for Greek Salad Dressing recipes, I mostly see red & cider vinegar used. Articles on the specific subject of using plain white vinegar in dressings are not very helpful.
Yes, many times. Often it's all I have in the house. (Unless you mean "just" white vinegar and nothing else; then no. )
I have found that I really like the rice vinegar. I bought it for some food (maybe a rice dish?) , and liked it so I bought a gallon from Amazon. It has a lighter taste than regular white vinegar or apple cider vinegar. I think that I was using it for one of those “smashed cucumber pickles” recipes originally, so it should be okay for a salad dressing also.
I use rice vinegar for things like a light cucumber & carrot "salad" (kinda like cukes & onions) with whole peppercorns in it. It's the stuff you might get as an appetizer in an Asian restaurant.
I use red wine vinegar combined with some "light tasting olive oil" for pasta salads and some other types of lettuce salads.