1

“Vinaigrette Pickled Turnip”

A
Research Presented to The Faculty of the Senior High School E. Rodriguez
Vocational High School Manila City

In Partial Fulfilment of the Requirements for the Technical Vocational

Department

By

Leader:
Joerey Fernandez
Members:
Nathaniel James Maslog
Michael Angelo Rollon

12-A

S.Y. 2021-2022

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TABLE OF CONTENTS

TITLE PAGE

APPROVAL SHEET

ACKNOWLEDGEMENT

ABSTRACT

TABLE OF CONTENTS

LIST OF TABLES

LIST OF FIGURES

Chapter 1

Introduction………………………………….……………………………….…. 4-5

Statement of the problem ………………………………………………………. 6

Hypothesis…………… ………………………………………………………… 7
Conceptual Framework…………………………………………………………. 7

Scope and limitations of the study …………………………………………….. 8

Significance of the study …………….…………………………………………. 8

Definition of terms …………………………….……………………………….. 9

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Chapter 2

Review of Related Literature Reviewed ………….…………………………...10-13

Chapter 3
Research Methodology and design ………...….………………………………. 14

Research design ………….………………….………………………………… 15

Population and Sampling …………………….………………………………… 16

Respondents of the study …………………….………………………………… 17

Research Instrument…… …………………….………………………………… 19

Chapter 4

Presentation of the Data………. …………….………………………………20-24

Chapter 5

Summary, Findings, Conclusions and Recommendations ……………………. 25

Summary of Findings ………………………….……………………………… 25

Conclusions …………………….…………….………………………………. 25

Recommendations …………………………….………………………………. 26

References ……………………….………….………………………………… 27

Product Description ………………………….………………………………. 1

Objectives …………………………….……….………………………………. 1

Product Anatomy ……………………………………………………………… 1

Data collection procedure ……………………………………………………... 1

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Chapter 1
Introduction

This study is about Vinaigrette Pickled Turnip. It is important to share this

study to everybody to further increase their knowledge about research and
preserving food, because in this research, all possible and concrete studies
will be presented. This study, our aim is to add new twist and style to our
product. Vinaigrette Pickled Turnip is a preserved food and also a product
that has never been seen at home, in the store, in the market, in the mall, and
even on the internet. The researchers are not saying that this product is too
expensive and difficult to make. The researchers are saying is that, this
product is our own invention and work that is healthy, delicious yet
affordable and can be a side dish by a meat, a fish, or a vegetable dish and can
be also enjoyed by family and friends including your co-worker and
classmates. The researchers thought carefully, brain storm, studied,
researched and planned, so that the result of it is great and the product that we
will make is unique and effective. The researchers are also confident that our
product will grow fast and become popular in the future when we make this
as a business.

Some of us are like pickle food and mostly old people because of its
tangy and sour taste and it also taste good when paired by meat, fish, and
vegetables dishes. That’s why we researcher created Vinaigrette pickled
turnip. Vinaigrette pickle turnip is a preserved food product that instead of
putting a plain and normal pickle liquid we use instead a new formulated
vinaigrette pickle liquid this new formulated Vinaigrette pickle liquid will

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give the turnip a new sweet, tangy, and sour taste while preserving to a
container, also not only its taste it will also have a longer shelf life. This
preserving will dramatically increase the shelf life of the preserved turnip.
While preserving, the aromatics and other ingredients of formulated
Vinaigrette will give the turnip an enhancement to its flavor. We researchers
decided to use Vinaigrette because of its similarity of ingredients to a pickling
liquid from its base and to its aromatics. That’s why we researchers decide to
work and conduct some test to formulate the Vinaigrette recipe and turn it to
pickling liquid. To create this formulated vinaigrette pickle liquid, it will take
time.

The researchers conducted this study to know how will the turnip
compliment with the Vinaigrette and how will it taste. In this study, we will
show how these two dishes combined give an extraordinary taste and flavor.
The development of a classic vinaigrette is necessary because we researchers,
people need something new to taste, and it is important so that the people will
not see this as a common dish. We also aim to sell this product on the market
if it will be a success because our team wants it to be recognized by higher
people as a new product. The researchers want to introduce vinaigrette pickle
turnip to all the people who are finding new dishes and recipes and we will
make sure that the people who try our new vinaigrette pickled turnip is
delicious and nutritious. Vinaigrette pickled turnip up may be new to some
people's taste but we will surely give it a good taste and new flavor. This
study's goal is to know if the innovation of a classic vinaigrette can be a good
recipe or just a common one. The researchers also want to know if people
will like this dish and if it will be a best product to the market.

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Statement of the Problem

The main purpose of this study is to determine the potential of the food and
ingredients to be used and how to make its taste and texture more palatable
specially, it sought to answer the following questions:

1. What are the ingredients and their nutrients content of vinaigrette pickled
turnip?

2. Based on the discovery, what vinaigrette pickled turnip can be developed?

3. What is the assessments of the member of the family, neighborhood and

friends on the level of the acceptability according to:

3.1. Taste

3.2. texture

3.3. attractiveness

3.4. marketability

4. Is there a significant contrast between the assessment of the respondent

according to the mention variable?

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Hypothesis of the Study

The following hypothesis were formulated there is no significant relationship

between the different variable and the vinaigrette pickled turnip.

Conceptual Framework

Development of Vinaigrette
Pickled Turnip

Production
Yes of product

No

Modify The
Product

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Preparation of
the materials

Processing of
the product

Level of
acceptability

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Scope and Delimitation

The focus of the study is to give each and every one a new version of
vinaigrette salad dressing that has nutritional values. The basis of the data of
the study are the information gathered from BRGY 631-Zone 64 Sta Mesa,
Manila it involves 10 male and 10 females with age bracket of 12-21 yrs. Old.

Significance of the Study

This section will give a quick overview of the study's many implications
based on the three areas of educational, technological, and economic
significance.

 Principal. This study will enlighten her to create a program in

exercises leadership and support high level of critical thinking
skills of school learning.

 Brgy. Chairman. this study will guide him\her to create a program in

livelihood in connection with clarifies issues, measures competencies,
philosophies and enrolled as quasi-legislative.

 Teachers. This could help the food technology teacher discover new
product that are tasty and may be unfamiliar to others.

 Future Researchers The results of this study will be beneficial to

them because it will serve as their future references in conducting
research which is related to this study and this might be a tool for

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future academics to use to learn more about Vinaigrette Pickled

Turnips.

Definition of terms
The following terminology are defined in the context of this study for a better
understanding of the findings.
Acid - a substance that in water solution tastes sour.
Cucumber - creeping plant of the gourd family (Cucurbitaceae), widely
cultivated for its edible fruit.
Dijon mustard - a type prepared mustard that originates from France
Garlic – a bulb is made up of many smaller pieces called cloves.
Honey - a sweet, viscous food substance made by honey bees and some other
bees. Bees produce honey from the sugary secretions of plants.
Innovative - is a new and original being produced something like never been
created before.
Jar - a wide-mouthed cylindrical container made of glass or pottery and
typically having a lid, used especially for storing food.
Liquid - a substance that flows freely but is of constant volume, having a
consistency like that of water or oil.
Pickle - a small cucumber preserved in vinegar, brine, or a similar solution.
Pickled - preserved in vinegar or brine.
Pepper - a pungent, hot-tasting powder prepared from dried and ground
peppercorns, commonly used as a spice or condiment to flavor food.
Profitable - a business or activity yielding profit or financial gain.
Salt - a mineral composed primarily of sodium chloride.

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Vinegar - an acidic liquid produced through the fermentation of ethanol by

acetic acid bacteria.
Vinaigrette - salad dressing of oil, wine vinegar, and seasoning.
Chapter 2

Review of Related Literature and Studies

The researchers reviewed every literature written by the foreign and local
authors to give us insights on the study being undertaken. Those are related to
the present study are hereby cited.

Local Literature

According to Carolyn de Lorenzo (June 2019) shows that fermented food

like pickles are loaded with gut health-promoting probiotics. Cultured vegetables
like pickles are made via a process of food preservation through fermentation,
and are made with either brine or vinegar. Research suggest that probiotics may
promote clear skin, better immune function, increased gastrointestinal health,
and could even reduce depression.

based on the study of All About Diabetes.Net (December 2020) shows that
the Turnips or singkamas are root vegetables that are ideal for people with
diabetes because it is a low carb root crop that is high on fiber and rich in water.
This is a seasonal fruit that is common during summer especially in the Central
Luzon and other low land places. It is a non-starchy vegetable which can
effectively satisfy one’s appetite or hunger without fear of getting too much
calories. Fiber particularly helps in curbing appetite. It is also full of vitamins

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and minerals. Turnips or singkamas are usually eaten raw and can keep
cholesterol levels down. Some studies suggest that turnips somehow help in
reducing blood sugar levels, enhance the processing of gats and aids in lowering
cholesterol. These findings all contribute in aiding managing diabetes.
However, the studies are still preliminary and still require further validation. At
the moment, what is validated is that the importance of singkamas or turnips for
diabetes is primarily because of its high fibre content, which helps in curbing
appetite.

According to Lesley Dale G. Umayat (February 2016) shows that the

commercial viability of vegetable pickles in Benguet, Philippines. The specific
aims were to: determine the consumer acceptability of pickled vegetables
interns of appearance, aroma, texture, sweetness, sourness, spiciness and overall
liking; gather data on sugar content, acidity and nutritional content; compute for
the cost of producing one batch of each of the different products; and determine
the commercial potential of the products. To generate data on consumer
acceptability, the 9-point Hedonic scale was used. A hand-held refractometer
was used to measure the sugar content, while a digital pH meter was used to
measure the acidity.

Foreign Literature

- According to Journal of Functional Foods (July 2020) shows that Pickling

is one of the oldest preservation methods of several foodstuffs such as
vegetables, fruits, fish, and meat. Pickling imparts unique and desirable
changes in flavor, texture and color that take place over time in fermented

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pickles. Microorganisms (mainly lactic acid bacteria, Micrococcaceae, Bacilli,

yeasts, and filamentous fungi) play a pivotal role in the pickling of foodstuffs
while affecting the quality and safety of the final product. This review focuses
on the common traditional fermented pickles and their nutritional, therapeutic,
and economic potentials. Furthermore, the technological progress in screening
microbial communities associated with the traditional pickles is summarized.
Finally, this paper will tackle with the role of pickles in filing the gap in food
security, the safety aspect of traditional pickles and bio fornication as an
interesting technique to improve the quality of traditional pickles.

According to Qingsui Cao, Ge Wang, and Ye Peng (2021) Turnip is also

named Brassica Rapa L. in Latin, is defined as a biennial herbaceous plant
belonging to Cruciferae Brassica which matures in 2 months and can be
planted in the spring, late summer, and fall for roots or greens. Turnip is one of
the oldest cultivated vegetables and has been widely consumed in high-altitude
localities in Asian countries. For example, the root of turnip is eaten by Tibetan
nationality people living in Qinghai-Tibet Plateau for fatigue relief and
hypoxia prevention. One research on its chemical composition revealed that
this plant is a rich resource of glycosylates, phenolic compounds, organic
acids, flavonoids, sulfur compounds, and volatiles, which has been found to
contribute to different health-beneficial effects. A few studies revealed that
turnip exhibits the bioactivities including anti-cancer, anti-bacteria,
antioxidation, anti-radiation, and anti-diabetes. More recently, several novel
biological effects, such as nephroprotection, hypoxia cerebral and pulmonary
edema prevention, and osteoporosis prevention, have been reported to enrich
turnip as a functional food.

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According to Tricia Christensen (March 2022) shows that the Vinaigrette

dressing can be simple to complex depending upon recipes. Generally, the
simplest forms of this dressing, which can be used as a marinade or to top a
variety of salads, are a combination of oil and vinegar. Other common
ingredients for the basic vinaigrette include salt and pepper, and a number of
different herbs, which depend on preference or recipe. It is really easy to make
simple vinaigrettes, and those who favor “Italian style” dressing may wonder
why they bothered with buying bottled versions after making their own
dressing at home.

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CHAPTER 3

Research Methodology and Design

The researchers used Descriptive Research. Descriptive research focuses to

gather information on particular characteristics within field of study. Its
purpose is to supply a circumstance because it happens and there's no control
include in this sort of investigate plan it is utilized for depicting a populace
that has been chosen since of particular characteristics and to decide the
degree or course of activity and behaviors conjointly it may be utilized to
create hypotheses to current hones or distinguish issues. We used the
Descriptive Research since the product we are presenting is about the new
invented recipe the pickled vinaigrette turnip and we also used this method
because we calculated determine the right ingredients that needed for our
product. We also determined the main advantages that will need in this new
product.

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Population Sampling Method

The respondent of the study consisted of the Resident of 176 D. Ampil

Street Sta. Mesa, Manila from ages 12 yrs. old up to 21 yrs. Old and above.
They were composed of 20 residents. Respondents were selected based on
how they rate the pickled vinaigrette turnip we used and how they like it for
study.

Table 1: Distribution of the respondents based on Age

Percentage
Age Bracket Frequency
(%)

12-16 3 35%

17-20 12 37%

21 and above 5 28%

TOTAL 20 100%

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Sampling Techniques
The study used the simple random sampling technique in a way where the
understudies in a course have a break even with likelihood of being chosen to
reply the questions, we are inquiring with respect to on how they rate our item
and the reason why they are not fulfilled within the product.

Data Collection Procedure

The data were drawn from the Resident of 176 D. Ampil Street Sta. Mesa,
Manila from ages 12yrs old up to 21 yrs. old and above who served as the
respondent of the study. The researchers randomly asked the respondents and
explain to them what is their insight in the taste of pickled vinaigrette turnip we
also did to ask permission for every individual we are asking to avoid false
accusation and explain to them that we are just doing a survey for the research
product that we are presenting which is vinaigrette pickled turnip. The
questionnaires and survey we used to collect information based on their
experience with vinaigrette pickled turnip, from the community of BRGY. 631-
Zone 64, Sta Mesa, Manila approved by our Brgy. chairwoman IRAH R. RILLO.

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Vinaigrette Pickled Turnip

Name: Shan Antonette Oñasa

Age: 21

Direction: please put a (✓) on each corresponding questions. Feel free to ask
questions if the item is not clear to you. Don’t leave any blank space on each
item. Thank you very much.

5 Strongly Agree

4 Agree

3 Neutral

2 Disagree

1 Strongly Disagree

A. Odor of Vinaigrette Pickled Turnip 1 2 3 4 5

✓
1. Does it smell good to you? ✓
2. does it smell delicious to you? ✓
3. don't you like the smell of it for you?
✓
4. Does it smell so sour?
✓
5. does it just smell right for you?

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B. Taste of Vinaigrette Pickled Turnip

1 2 3 4 5
✓

1. Does it taste good to you? ✓

2. does it taste delicious to you? ✓

3. don't you like the taste of it for you? ✓

4. Does it taste so sour? ✓

5. does it just taste right for you?

C. Texture of Vinaigrette Pickled Turnip 1 2 3 4 5

✓
1. Does it texture good to you?
✓
2. Does it just texture right for you?
✓
3. don't you like the texture of it for you?
✓
4. does the texture is felt good when you eat
it? ✓

5. the texture of Vinaigrette Pickled Turnip is acceptable?

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Direction: please put a (✓) on each corresponding questions. Feel free to ask questions if
the item is not clear to you. Don’t leave any blank space on each item. Thank you very
much.
YE N
S O
1. Have you ever been heard about Vinaigrette Pickled Turnip?
2. Do you want to recommend this Vinaigrette Pickled Turnip to ✓
other people?
✓
3. Have you ever tasted this kind of food before?
4. Vinaigrette Pickled Turnip is attracted to eat? ✓
5. Do you think there is a possibility that Vinaigrette Pickled Turnip
✓
will be popular someday?
✓

Chapter 4

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Presentation of Study

This chapter presents the results and responses of the respondents based on
the different categories. The implication and impact of the result will give benefit
to the consumer and the end users of the product.

Table 1: Distribution of the respondent based on Age

Age Bracket Frequency Percentage
(%)
12-16 3 35%

17-20 12 37%

21 and above 5 28%

Table 1 shows that respondents ages 17-20 likes the advantages of our product
which is Vinaigrette Pickled Turnip and respondents ages 12-16 less likely the
Vinaigrette Pickled Turnip.

This shows that Respondents ages 17-20 knows the value or the importance
of our product which will be new to their taste.

This means that in ages 17-20 they’ll see the lots of benefits of our product
and how they will use it easier without them feeling the difficulties.

Table 2: Respondents responses on Dimension 1:

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Presentation
Name of dimension 1 Weighted Interpretation
Mean
1. How would you 5 Excellent
rate the
presentation of
the product?
2. Are you willing 5 Excellent
to purchase this
product?
3. Is the product 5 Excellent
being edible?
4. Is the product's 5 Very Good
design appealing
to you?
5. Is the Vinaigrette 5 Excellent
Pickled Turnip
budget friendly?
Average 24 Excellent

It can be gleaned in Table 2 shows that when it comes to presentations it

refers as very good and as a total weighted mean of this dimension it has a total
average of 24.
This implies that most of the respondents rate our product with the
presentation as very good.
This means that they really do like the presentation of the product.

Table 3: Respondents responses on Dimension 2:

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Innovation/Invention
Name of dimension 2 Weighted Mean Interpretation
1. Is the Vinaigrette 5 Excellent
Pickled Turnip being
recommend to other
people?
2. How would you rate the 5 Excellent
Vinaigrette Pickled
Turnip price? Is the
Vinaigrette Pickled
Turnip being
recommend to other
people?
3. Is the Vinaigrette 5 Excellent
Pickled Turnip simple to
make?
4. Is the Vinaigrette 5 Excellent
Pickled Turnip new?
5. Is a Vinaigrette Pickled 5 Excellent
Turnip being tastier?
Average 25 Excellent

It can be gleaned in Table 3 shows that when it comes to new product it

came as excellent and has a total average of 25 which is perfect and respondents
like the product.
This table shows that when it comes to invention respondents sees more of
the advantages in this product.
This means that when it comes to new dish, they really do like it and tagged
as excellent

Table 4: Respondents responses on Dimension 3:

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Efficiency
Name of dimension 3 Weighted Interpretation
Mean
1. Is the Vinaigrette 4 Very Good
Pickled Turnip easy to
cook?
2. Would you rather 5 Excellent
purchase this
Vinaigrette Pickled
Turnip than others?
3. Are you satisfied with 5 Excellent
the in the taste of
Vinaigrette Pickled
Turnip?
4. Does the Vinaigrette 5 Excellent
Pickled Turnip a good
option for a business?
5. Is the Vinaigrette 4 Excellent
Pickled Turnip
suitable for use fast
cooking?
Average 23 Very Good

It can be gleaned in Table 4 shows that when it comes to efficiency

respondents who likes a product has a total average of 23 which is very good.
This implies that when it comes to efficiency it has lot of chances that you
can do the things done without feeling so hassle.
This means that when we talk the efficiency of the product, we can really
prove that this product will become so useful.

Table 5: Respondents responses on Dimension 4:

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Duration
Name of dimension 4 Weighted Interpretation
Mean
1. Is the Vinaigrette 4 Very Good
Pickled Turnip will not
cost high money?
2. Do you think this 5 Excellent
product can last long
period?
3. Is the Vinaigrette 5 Excellent
Pickled Turnip suitable
for commercial use?
4. Is the Vinaigrette 5 Excellent
Pickled Turnip suitable
for an occasional food?
5. Is the Vinaigrette 3 Very Good
Pickled Turnip
appropriate for persons
of all ages?
Average 23 Very Good

It can be seen in Table 5 shows that when it comes to durability of our

product it tagged as very good with the total average of 23
This dish the respondents like it since they will know that this product can
lasts longer.
This means that the respondents like the durability of the product which they
can think that they can use it for number of days.

Chapter 5

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Summary, Findings, Conclusions and Recommendations

This phase will show the summary, findings, conclusion and
Recommendations of the study.
Summary of Findings

Findings of the study

These are the following findings of the study based on the responses of
The respondents in every dimension and question that are being drawn in
statement of the problem.

1. Table 2
2. Table 3
3. Table 4
4. Table 5
5. Summary

Conclusions

The following conclusions were drawn based on the findings.

1. On Table 2, I in this manner conclude that when it comes to the introduction

most of the respondents like our item and will rate it as exceptionally great
since this item can buy to a few of the markets and the plan is way more
engaging.

2. On Table 3, I therefore conclude that when it comes to innovation/invention

respondents most likely to tag the product as excellent because it has a
unique design and more likely to save money since some parts of this product
is recycled.

3. On Table 4, I hence conclude that when it comes to proficiency, respondents

labeled the item as exceptionally great, and we truly infer to them that this
item would be more exceptionally valuable.

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4. On Table 5, I therefore conclude that when it comes to toughness of the item

respondents labeled the item as amazing since they will utilize it for a year,
and they will know that this item is without a doubt has its benefits when
they had this.

Recommendations

The following recommendations were drawn based on conclusions.

1. I exceedingly suggest this item to all sorts of school which is able offer
assistance them to taste unused product.

2. I highly recommend this product at markets since this is easier to purchase and
has a low price.

3. I highly recommend this product to the new business owner because this
product don’t cost high value amount of money

4. I exceedingly suggest this item to the online venders which they will offer
assistance them to broad the information of this item and be simpler to have
this item since you’ll be able arrange it through online and they will be more
secure by remaining.

REFERENCING

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7 Seriously Amazing Health Benefits Of Eating Pickles You Probably Didn't

Know About
https://www.bustle.com/p/7-health-benefits-of-pickles-fermented-foods-you-
probably-already-eat-on-the-reg-9254807

Turnip and Diabetes

https://www.allaboutdiabetes.net/turnip-and-diabetes/

Commercial Viability of Sweet-Mixed Vegetable Pickles in Benguet

https://www.researchgate.net/publication/
296210281_Commercial_Viability_of_Sweet-
Mixed_Vegetable_Pickles_in_Benguet

Traditionally fermented pickles: How the Microbial diversity associated with

their nutritional and health benefits?
https://www.sciencedirect.com/journal/journal-of-functional-foods/vol/70/
suppl/C
A Critical Review on Phytochemical Profile and Biological Effects of Turnip
( Brassica rapa L.)
https://pubmed.ncbi.nlm.nih.gov/34395503/

What is Vinaigrette Dressing?

https://www.delightedcooking.com/what-is-vinaigrette-dressing.htm

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