Why does balsalmic vinegairette look like that?

I just recently discovered this dressing and it says to refrigerate after opening but why does it get that nasty gross film on top and when you shake all it does is break up the film into smaller pieces that look like maggots, eeewww!!! I love this dressing but I cannot continue to eat it when it looks like that after being in the refrigerator. Do you have to refrigerate it? I shook it up yesterday and I went to pour it on my plate and it just plopped out and it looked so gross that I nearly threw up for real! I just threw the whole bottle away!!! GROSS!!!

Its because of the oil they use to make the dressing.  If you let it come to room temperature and then shake it up it should re-emulsify and not have the chunks.

Try plain balsamic vinegar instead of vinaigrette. Tastes and looks much better in my opinion and it is only 10 calories per Tbs.

The problem isn't the refrigeration, the problem is that the oil and vinegar settle and separate. 

It sounds like you don't like un-emulsified dressings.  You can probably find a different brand of balsamic dressing that comes emulsified.  Or, like feanor suggested, you could try plain balsamic vinegar with spices, which is very yummy in my opinion. 

Olive oil in particular congeals when refrigerated.  Well, most oil or liquid fat does this, really.  And, as shimmer said, the oil and vinegar do also separate.  If you can get over the traumatic memory of seeing chunks and blobs in your dressing and buy/use it again , you just need to let it sit out for a few minutes and then shake it up really well.  The olive oil goes back to its natural state when it warms up.  I've had this happen before, too, and I threw it out the first time, before I realized that it was totally natural (although hugely offputting).  As was suggested before, I think emulsifiers are identified as such on the ingred. label. 

You can also make your own "as you go," by drizzling plain good balsamic vinegar over your salad, tossing to coat, and then drizzling your desired amount of EVOO over that.  It's amazingly delicious, cheaper and healthier than most bottled dressings, and you'll never have chunks and blobs again!

Original Post by shimmercat:

The problem isn't the refrigeration, the problem is that the oil and vinegar settle and separate.

It sounds like you don't like un-emulsified dressings. You can probably find a different brand of balsamic dressing that comes emulsified. Or, like feanor suggested, you could try plain balsamic vinegar with spices, which is very yummy in my opinion.

The refrigeration is what's causing the maggot-like congealed blobs and bits.

Oh, I guess I can see how that would happen.  Gotcha.  Sorry about that.

Straight vinegar is a little too sour for me. I use a Maple Grove Farms Fat Free Balsamic Vinaigrette that I think is wonderful. It doesn't separate in the fridge at all, of course.

Thanks yall for the tips. I will look for the emulsified dressings the next time I go to the grocer. It was so gross.  I know about the separation because I got As in chemistry, but I didn't expect it to look like that. Eeeww, usually things don't affect me like that but I could have vomited right there on the spot, it looked so nasty. YUCK!! But it is very tasty!!!

I got Newmans own lighten up version.....and it has been in the fridge for 2 weeks with nothing like this happening.  :)

How I do know whether it's emulsified or not? I tried to look for it this weekend  but I don't know how to tell the difference. Help.

Hey Nenewa - I just bought Kraft Light Balsamic Vinaigrette, and it is emulsified.  You cannot see the oil in it at all, most likely because it hardly has any oil in it.  It just looks brown.  Its really good!  25 calories and 1 gram of fat for 2 tablespoons.