I have a plastic cocktail shaker that works well and because it's quite big, I can make a decent quantity of dressing. It washes well in the dishwasher.

I've made dressing in my mini-Cuisinart food processor drissling the oil in through the top while it runs and it can emulsify the oil well enough that the dressing doesn't need to be shaken. It stays mixed and at that point it can be stored in any bottle.

I save the jars from Bonne Maman preserves ( with the pretty red &white checkered lids) and use those to shake and serve dressings - but I don't make large quantities.

Any jar with a tight firrting lid works for me!?!

I finally settled on a bottle that held chili sauce. I like the narrow neck and the lid has a good seal for liquids. I have lots of canning jars, but find they are messy because of the large lid size.

I'm lazy, so usually just add the ingredients to the jar and shake before using. I do find that if I take the time to make the dressing with my immersion lender, the emulsification keeps it together pretty well, especially if I add a skinch of mustard or mayo.

I use the ones that are packaged with a box of Good Seasons dry salad dressing mix. I don't use the dressing mix and give it to my neighbor who does but the glass bottle has a plastic snap-on lid that holds up to vigorous shaking and also has a small second opening for pouring.

I have 3 2 cup plastic jars/bottles with a screw on lid and a flip up small hole in that big lid.
I mix my dressings in that.....shake like mad.....and pour some on the salad.....then shake like mad again and refrigerate. The EVOO becomes thick enough in the refrig to keep all in suspension.....sometimes so thick that it won't pour and i have to spoon the dressing out. But it quickly becomes liquid again on the salad.
Linda c

Here's the recipe I use for vinaigrette; it comes out so thick that it does not need to be shaken, and it does not separate when stored in the fridge:

Herb Vinaigrette Salad Dressing

This dressing must be made using fresh herbs only. Never substitute dried herbs here - omit any herbs if you do not have fresh.

Ingredients

3 tbsp Dijon mustard
6 cloves garlic
1-2 shallots, depending on size (optional)
1/3 cup chopped fresh sweet basil
3 tbsp chopped fresh oregano
1 tbsp chopped fresh thyme (stems removed)
1 tbsp Balsamic vinegar, aged eight years, the best you can find
2 tbsp Balsamic vinegar, medium quality
2 tbsp white Balsamic vinegar
2 tbsp red wine vinegar
1-2 tbsp white wine vinegar
2 tsp salt
2-3 tsp freshly ground black pepper
2/3 cup extra virgin olive oil, or to taste

Directions

Peel and coarsely chop garlic, and shallots, if desired, and put into blender with the mustard and herbs. Pulse a few times to chop the garlic and herbs, and add vinegars, salt, and pepper. Blend until all ingredients are very finely chopped or pureed. Add the olive oil a bit at a time and blend until smooth. If possible, pour the olive oil through a small hole in the top of the blender while blending. Adjust vinegars, salt, pepper, and oil to taste, remembering that the flavor will change after the garlic and herbs have had time to marinate in the vinegar and oil. If desired, add 2-3 tsp of water to make the dressing a bit thinner and easier to pour. Store in a jar in the refrigerator. Keeps for at least two weeks, although the herb flavors will diminish over time.

Yield: approx. 1-2/3 cups

The aged Balsamic vinegar is thick, and this helps keep the dressing together, as does the mustard. If you do not have the thick, sweet Balsamic vinegar, you can substitute molasses for a similar effect; otherwise, you will need to add a bit of sweetener, such as honey or half a tsp of sugar. I posted this recipe because this is a good time of year for fresh herbs.

I store it in a jar with a fairly large lid to make it easier to get out.

Lars

I have a couple of the bottles ruthanna mentioned. Work just fine for me and I like the measurement markings on it. Simplifies things a bit. They weren't expensive either.

Like Ruthanna, I use the glass shaker bottle that comes with Good Seasons salad dressing. It works great, but I'd never take the chance on putting it in a lunch bag, figuring it would leak if it was tipped sideways.

Overall, I've been pretty happy with the Lock & Lock containers I've purchased for other things, and found a 6 oz leak-proof container that's here (http://www.reuseit.com/store/lock-lock-leakproof-food-container-p-2836.html) that might suit your needs.

Also, QVC carries an assortment of different sizes and shapes of Lock & Lock stuff. Just type "Lock & Lock" into the search box on the site.

Here is a link that might be useful: QVC

Thank you all so much for replying! There are some good ideas here (and even a recipe! mmm). I think I'll start off by looking for that Good Seasons cruet and go from there. I love the idea of having a smaller pour spout.

Jessica, you will find that in the isle with the bottled dressings. I either use a plastic bottle/jar with a lid that has four snapping tabs and a pour spout or a pint canning jar with a plastic lid. I almost like the jar best.

Honey Mustard Salad dressing

1/4 or 1/3 c cider vinegar
1/2 or 2/3 c oil, you choice
1 1/2 T mustard
1 1/2 T. honey
1 T parmasean cheese
1 t. oregano

combine and shake well. Refrigerate.

I also add about 1 heaping t of prepared horseraddish for DH. I found the recipe on line several years ago, but don't know where. Keeps about a week.

Tami

Score! I didn't think my little grocery store would have it, but they did! For $3.50! And here I was considering $12-$20 gadgets online.

Tami, is it 1 T of dry mustard, prepared mustard, dijon mustard...?