I don't care much for commercial salad dressings. These are the ones I depend on, though I try others also. Come Back Salad Dressing (prepare night before) Yield: 2 cups 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. Lindac's Blue Cheese Salad Dressing Serves 6 to 8 4 oz Maytag blue cheese, crumbled 1 cup of mayonnaise ( I use Best Foods) 3 oz ( about 1/3 cup) milk or cream 2 tsp sugar 2 tsp dried parsley 1 ½ Tablespoons lemon juice 1 ½ Tablespoons cider vinegar 1 Tablespoon fresh grated onion 2 Tsp Lee and Perrins Worchestershire sauce 1 tsp horseradish ½ tsp garlic powder Mix gently so as to leave some lumps, and serve over a green salad or wedges of iceberg lettuce or on sliced tomatoes or cucumbers and onions or as a dip for raw vegetables. Homemade Ranch Dressing Yield: 8 servings 1 clove (to 2 Cloves) Garlic Salt To Taste ¼ cups Italian Flat-leaf Parsley 2 Tablespoons Fresh Chives 1 cup (real) Mayonnaise ½ cups Sour Cream Buttermilk (as Needed To Desired Consistency) White Vinegar (optional, To Taste) Worcestershire Sauce (optional, To Taste) Fresh Dill (optional, To Taste) Cayenne Pepper (optional, To Taste) Paprika (optional, To Taste) Fresh Oregano (optional, To Taste) Tabasco (optional, To Taste) Mince the garlic with a knife and then sprinkle about an 1/8 to ¼ teaspoons of salt on it and mash it into a paste with a fork. Chop the parsley, chives and any of the optional herbs very finely and add to the garlic. In a bowl combine all ingredients, adding other optional ingredients as you wish, tasting frequently and adjusting seasonings as needed. Chill for a couple of hours before serving, thin with milk or buttermilk if desired. From The Pioneer Woman, http://thepioneerwoman.com/cooking/2008/06/homemade-ranch-dressing/ Vinegar Salad dressing A flavorful, low-calorie dressing because it has no oil or mayonnaise Yield: 1  2 servings ¼ c. white vinegar 2 Tbsp sugar 1 Tbsp ketchup ¼ tsp garlic salt ¼ tsp pepper ¼ tsp Worchester sauce Coleslaw dressing 1/3 c. mayonnaise or salad dressing 1 Tbsp vinegar 2 tsp sugar ½ tsp salt ½ tsp celery seed Sir or shake in a bottle until sugar dissolves. Coleslaw oil & vinegar dressing 2  3 Tbsp sugar 3 Tbsp vinegar 2 Tbsp oil 1 tsp salt Sir or shake in a bottle until sugar dissolves.

This is my favorite. I have quadrupled it for groups and it would appear, everyone loves it. Usually get several requests for the recipe. I use red wine vinegar. For today, I copied and pasted this from Food Network where it is highly rated but I've been making it for years from her book. French Potato Salad 1999, The Barefoot Contessa Cookbook Prep Time: 20 min Inactive Prep Time: -- Cook Time: 30 min Level: Easy Serves: 4 to 6 servings Ingredients * 1 pound small white boiling potatoes * 1 pound small red boiling potatoes * 2 tablespoons good dry white wine * 2 tablespoons chicken stock * 3 tablespoons Champagne vinegar * 1/2 teaspoon Dijon mustard * 2 teaspoons kosher salt * 3/4 teaspoon freshly ground black pepper * 10 tablespoons good olive oil * 1/4 cup minced scallions (white and green parts) * 2 tablespoons minced fresh dill * 2 tablespoons minced flat-leaf parsley * 2 tablespoons julienned fresh basil leaves Directions Drop the white and red potatoes into a large pot of boiling salted water and cook for 20 to 30 minutes, until they are just cooked through. Drain in a colander and place a towel over the potatoes to allow them to steam for 10 more minutes. As soon as you can handle them, cut in 1/2 (quarters if the potatoes are larger) and place in a medium bowl. Toss gently with the wine and chicken stock. Allow the liquids to soak into the warm potatoes before proceeding. Combine the vinegar, mustard, 1/2 teaspoon salt, and 1/4 teaspoon pepper and slowly whisk in the olive oil to make an emulsion. Add the vinaigrette to the potatoes. Add the scallions, dill, parsley, basil, 1 1/2 teaspoons salt, and 1/2 teaspoon pepper and toss. Serve warm or at room temperature.

Waaay back, when I was a kid, Mom always made the salad dressing. I think she used Miracle Whip or a MW like 'salad dressing' product. She would thin the MW with milk, add a bit of sugar, a bit of vinegar & some black pepper. This was an all-purpose dressing used for cole slaw and combination lettuce salads. One of my favorite treats way going to Grandma's in the summer when she would serve fresh home grown tomatoes sliced with a small dollop of Miracle Whip. I suspect this of something similar is what is referred to as 'Country Dressing'. I'm not sure what commercial salad dressings were available since we never used them. I suspect a limited selection like probably French and Thousand Island. I remember when Green Goddess was intro'd and when French Onion dip came on the scene. Another thing I remember from helping to compose the grocery list was that when we needed mayonnaise, that went on the list as 'mayo'. When we needed the Miracle Whip stuff, it went on the list as 'salad dressing'. Mom always bought a Miracle Whip equivalent...Griffin's as I recall was the regional brand she bought generally. I grew up mostly in Oklahoma but Mom was from Missouri, the Ozarks area. She had lived in southern California as a kid, one of the Depression era migration. And we lived in Colorado & northern California for a time as well. I remember that we were living in CA when I first encountered French Onion Dip, the orig. version made with sour cream & Lipton's dry soup mix. Probably all these different exposures had some influence in how Mom cooked. Awfully long winded response & not sure that it's much help albeit a nice little stroll down Memory Lane at least, for moi!

I'm not Linda, but I have her recipe. I thought I'd go ahead and share it with you so you could make it Right Away, just in case she doesn't see this by the time you need Blue Cheese Dressing. It's the best I've ever had. I'm going to go ahead and post the ''story'' she had to go with it, so you know of her true culinary genius. ''Funny....I had a salad for lunch with my blue cheese dressing. The story goes is that there was a restaurant in Tiffin, Iowa where lots of people went after an Iowa game, and their blue cheese salad dressing was legendary. Their salads were enormous....they stood a leaf of iceberg lettuce up at the back of a salad bowl and filled that bowl full of chopped greens and dumped on easily half a cup of blue cheese dressing, made with Maytag Blue of course!!. Every time I went there I tasted the dressing and wrote down something I noticed about the dressing...Mayo based....sweet and sour, thin enough to coat every leaf, parsley...and a "bite"....horseradish. Finally my DH and friends said! That's IT!....here's the recipe...I recommend doubling it....or quadrupling!'' DonnÂs Delight 4 oz Maytag blue crumbled 1 cup of mayo ( I use Kraft) 3 oz ( about 1/3 cup) milk or cream 2 tsps sugar 2 tsps dried parsley 1 ½ Tablespoons lemon juice 1 ½ Tablespoons cider vinegar 1 Tablespoon fresh grated onion 2 Tsp Lee and Perrins worchestershire 1 tsp horseradish ½ tspoon garlic powder. Mix gently so as to leave some lumps, and serve over a green salad or on sliced tomatoes or cukes and onions or as a dip for raw veggies. Serves about 6 to 8