"Temperature is a key factor in ensuring that salad dressing is safe to eat, so check that the settings on your fridge keep it below 40 degrees Fahrenheit. Placement is also important. The door of the refrigerator might seem like the most convenient spot to store the bottles, but as you open and close it, the temperature will fluctuate too much."
"Homemade salad dressings have a considerably shorter shelf life. Some may need to be used within five days, while others might last two weeks, with the same caveat that vinegar-based versions last longer than those with dairy. The plus side is that when you're making a delicious salad dressing at home, you can usually adjust the recipe to avoid having too much left over."
Opened store-bought salad dressings typically last two to three months, with higher-acid vinaigrettes lasting around three months and creamy dressings about two months. Homemade dressings have a much shorter shelf life, ranging from about five days to two weeks, with vinegar-based versions lasting longer than dairy-based ones. Unopened bottles can remain in the pantry for up to a year, but they should be refrigerated once opened. Fridge temperature should be kept below 40 degrees Fahrenheit and bottles should be stored at the back to avoid door temperature fluctuations. Minimizing oxygen exposure and using airtight lids preserves freshness.
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