On Feb 16, 6:27*pm, "john reeves" > wrote:
> We know that there are milder vinegars than malt vinegar, but when adding
> malt vinegar to a salad; apart from diluting it with water, what might be
> added in to take the 'acidy' edge off the taste?

Why not dilute it with water? I do that all the time for salad
dressings.
(In practice, though, it's more of a "substitute a little water for
some of
the oil. My standard vinaigrette is 1 part vinegar, 1 part water, 2
parts oil.)

Cindy Hamilton