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.

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

Chicken ceasar pita wraps ========================= -cubed or shredded or strips of cooked chicken -a head of romaine lettuce, washed dried and torn -creamy ceaser dressing (I mince a clove of garlic and add it to mayo and parmesan cheese, cracked black pepper, a little salt, and add a small squeeze of lemon juice) -cooked drained and crumbled bacon or bacon bits (I use the bacon bits - lazy lazy lazy LOL) -peeled and sliced sweet onions -chopped tomatoes -greek style pita bread (not as chewy, no pocket) Defrost the chicken and heat on a grill pan or in a saute pan. Heat a skillet until hot with a spray of butter flavour cooking spray. Heat the pitas briefly on each side to warm. Okay to toast them a little, but don't burn them! Mix the lettuce, dressing, tomatoes, onions, bacon bits, and chicken in a bowl until all is well distributed. Make it a bit saucy, it is better that way. Place along the middle of a pita and roll up in waxed paper. Peel the paper down as you eat! The chicken and pita are warm, the salad is cold, and it is oh so good!

Thanks so much for these listings. I just started on a low cholesterol diet and these are much needed. Hope I can mix up some good tasting ones. The premade lowfat dressings are all too sour for me.