I make a Comeback Salad dressing..everyone loves it...

Come Back Salad Dressing
1 cup mayonnaise
¼ cup chili sauce
¼ cup ketchup
1 teaspoon prepared mustard
½ cup vegetable oil
1 teaspoon Worcestershire sauce
1 teaspoon black pepper
2 tablespoons minced onions
2 cloves garlic, minced
Juice of 1 lemon

Add all ingredients in a jar. Cover and shake. Refrigerate
Overnight before using.

I really like making my own but I always have bottled on hand too. I'm going to try the Comeback Dressing...sounds good.

I can't stand bottled dressing....full of chemicals.

My sister makes great salad dressing. She is fussy about using fine olive oil, and she often uses orange juice too.

I always make my own......my favorite is sun dried tomato vinagrette. (I can never spell it. Sorry.)

I like Litehouse brand refrigerated chunky bleu cheese dressing. It is in the produce section of the store. It is a little, but I'm worth it. LOL Dottie

I make the Ranch dressing in the link all the time... it is hard to eat the bottled stuff anymore.

Here is a link that might be useful: Ranch Dressing

That recipe looks good.

My basic recipe (never written down) uses olive oil, wine vinegar or balsamic vinegar, salt, freshly ground pepper, fresh garlic, and Dijon mustard. Sometimes I add some tamari soy sauce.

I also make the ginger dressing served at Benihana, and I try others from time to time.

Very often I simply do this: Shake some Lawry's Seasoned Salt on my salad, then squeeze fresh lemon juice over the top, then drizzle on some olive oil, then season with salt and freshly ground pepper. It gives a lovely fresh taste to the salad.

Does anyone else see question marks in Arosegirl's recipe? I was going to copy and save it, but the chili sauce, ketchup, and vegetable oil quantities are missing.

1/2 cup veg. oil
1/4 cup chili sauce
1/4 cup ketchup

I don't see the question marks here.

Thanks, Toni!

Both those recipes sound good!!

I love the ingredients you use alisande. I'll have to do some experimenting to see what the approximate amounts might be.
(I don't see any question marks, either)

Thanks for your help and suggestions!

I'm a dyed in the wool Good Seasons Italian with a smashed clove of garlic gal; by necessity, found that WishBone Balsamic Italian, about 1/2 and 1/2 with GS, makes a wonderful dressing.

I like Good Seasons also. Sometimes I add Two tablespoons of sugar and Two tablespoons of ketchup-makes a nice tomatoey vinegraitte.

My favorite is verrry simple. (I'm just a simpleton at heart) One part balsamic vinegar to three parts evoo whisked together. This is the base for a lot of vinaigrettes. Add the seasonings and/or flavorings of choice. I prefer it plain and it also happens to be the most healthy.

I prefer home made. I make french dressing out of 1/4 cup vinegar, 1/2 cup ketchup and 1/2 cup oil, and sometimes add crushed garlic to it. I will also add some mayo to make a creamier french.

I make thousand island by mixing chili sauce, with mayo, add grated boiled egg, finely minced onion and stuffed olives.

I make a Good Seasons Italian version which is very good.

1 teaspoon carrot, grated and finely chopped
1 teaspoon red bell pepper, finely minced
3/4 teaspoon McCormick lemon pepper
1/8 teaspoon dried parsley flakes
1 teaspoon salt or salt substitute
1/4 teaspoon garlic powder
1/8 teaspoon onion powder
2 teaspoons sugar
1/8 teaspoon black pepper
2 teaspoons dry pectin
1 pinch ground oregano

To make dressing:
1/4 cup vinegar
3 tablespoons water
1/2 cup oil

Place the carrot and bell pepper on a baking pan in an oven set on 250°F for 45 to 60 minutes, or until all of the small pieces are completely dry, but not browned.
Combine the dried carrot and bell pepper with the other ingredients in a small bowl.
The mix can be stored in a sealed container indefinitely until needed.
When ready to use, pour ¼ cup of vinegar into a cruet or jar.
Add 3 tablespoons of water, then add the dressing mix.
Seal and shake vigorously.
Add ½ cup of oil and shake until well blended.

I love Good Seasons Cheese Garlic, but can't find it locally anymore. I order it now on the internet. In fact I just placed an order for 24 pkg. today.

There are lots of bottled dressings that I find good tasting, but NO bottled ranch style dressings! Hidden Valley Ranch from a packet (the original that calls for buttermilk) is my family's favorite. I'm more of a vinegar and oil gal myself. Literally. We never dress a salad before serving because everyone likes something different. I like to lightly salt my salad and toss it, then let it sit for about 5 minutes or so to draw out the juices. Then I drizzle with a little olive oil and pour on the vinegar (lots). And if I have a bit of dried cherries or cranberries, I like to chop them and add them to the salad. Gives me a sweet and sour kind of thing.

I make my own. I never measure...basically, good olive oil, good balsamic vinegar or fresh lemon juice, garlic...then get creative with whatever sounds good.

This was my grandmas recipe.
Grandma John's French Dressing.

1 - CAN TOMATO SOUP
3/4 - CUP SUGAR (I use Splenda)
3/4 - CUP SALAD OIL
1/4 - CUP VINEGAR
1 - TSP ONION SALT
1 - TSP ACCENT
1 - CLOVE CRUSHED GARLIC ( OPTIONAL )
MIX WELL, PUT IN A JAR AND SHAKE,
REFRIGERATE.
SHAKE WELL BEFORE USING.

I make my homemade PA Dutch Bacon Dressing & my Zesty French (not a creamy French)..also w/the tomato soup. I can copy & paste both recipes if anyone is interested but be forwarned-they are for a gallon or so...as I make these up for Xmas gifts. You can easily half the recipe then half again if you want.
As for purchased dressings I LOVE the Yogurt & Bleu Cheese dressing, in the produce case in the grocery store...delish!

I would love to have your recipe for the PA Dutch Bacon Dressing...bacon?? Yummy

I make French dressing similar to Jackie's. My husband won't eat any other dressing (at least at home).

Flora's French Dressing
1 can tomato soup
3/4 c. sugar
3/4 c. vinegar
3/4 c. oil (I use olive oil)
1 tsp. pepper
1 tsp. paprika
1 tsp. garlic salt
1 grated onion (I just quarter it, the blender does the rest).
Run all through the blender, refrigerate.

JoanMN/FL

Good Seasons fan here.

I like Newman's Own...current favorite is Southwestern Dressing. I really LOVE that every purchase I make goes to help kids!

I love Jimmy's slaw dressing. It has pineapple, poppy seeds, etc. in it. Kind of spendy, though....$4.99 for a pint. I've been hoping someone here would post one I could make at home.

We make the South Beach Diet's Basalmic Vinegrette all the time, and sometimes I make a great ginger dressing or a mayo/vinegar/sesame seed dresssing. I have a lot of recipes for them, but usually it's the vinegrette around here. I do buy Kraft Peppercorn Ranch occasionally, though.