Even though this is a salad dressing, it is also a fine marinade for various types of meats. The interesting thing about a basic dressing is that it can have a number of variations (just like béchamel sauce). For example, you can add a minced clove of garlic and have a garlic dressing. Or you can add a bit of dry mustard, celery seed, and oregano and have a zesty herb dressing. Just use your imagination.
Be sure to use your favorite vinegar, whether wine or plain cider, and your favorite oil.
You can reduce or multiply this recipe to make any quantity you need. Just remember the formula: 1 part vinegar to 3 parts oil.