Back in the day, my favorite commercially bottled salad dressing was Catalina. But they reformulated it to be sweeter (and full of HFCS, but it was the extra sweetness that turned me off) in the 1990s or maybe it was the late 1980s. Right now, it is Annie's Balsamic Vinaigrette. Tart, creamy, not too sweet. No ingredient crud. I intensely dislike sweet salad dressings. When I want sugar, I'll have a dessert. If I want my salad with some level of sweetness, I'll add actual fruit into the salad itself. For a regular vinaigrette, home-made: Juice of 1/2 lemon Add rice vinegar to make 50 mL / 1.7 fluid ounces total volume atop the lemon juice (I used one of those Ball half-pint canning jars, and just added everything directly to that. The metric side of the scale on the jar was more convenient to me.) 1.5 teaspoon Dijon mustard 75 mL / 2.5 fluid ounces of oil. I recommend a 1:1 mixture (approximately 37.5 L/1.25 ounces of each) extra virgin olive oil to avocado oil. See below, and no, I don’t expect this to be measured out Exactly! Two teaspoons Penzy’s Herbes de Provence dried herbal concoction. 1/8 teaspoon salt, or to taste 1/4 teaspoon cracked pepper (approximate) I put it in that Ball canning jar, cap, and shake the devil out of it.

This one seems to 'wow' everyone. How I trapped DH!!! LITE ITALIAN DRESSING 1/4 C red wine vinegar 1/2 C water 3 T olive oil 1 pkg. REGULAR Good Seasons Italian dressing 1 clove garlic Then, I discovered this by accident - When dressing the salad with the above dressing, splash in a goodly amount of WishBone Balsamic Italian vinaigrette (to taste). DH is still eating salad!

Got all these from the cooking forum and they are favorites! Made the spinach salad from Ann for a luncheon, it was a very big hit! Vittorio's Spinach Salad from Ann T Vittorio's was a restaurant in Toronto that we use to go to years ago. Salad isn't something that I would usually order but I loved his. This is my recreation of his recipe. Salad: Washed and dried baby spinach 4 hard boiled eggs, peeled 4 or 5 cleaned mushrooms, sliced 1 can of artichoke hearts halved or quartered 3 Roma tomatoes, quartered 2 chopped green onions Kalamata olives Dressing: 1/4 teaspoon tarragon 1/2 clove of garlic 2 or 3 tablespoons wine vinegar 1/2 cup homemade mayo or Hellmans salt and pepper Place spinach in a large salad bowl. Decorate with eggs, mushrooms, artichoke hearts, tomatoes and green onions and olives. Drizzle with dressing and toss. Can be made on individual plates as well. Dressing: Soak tarragon and garlic in vinegar. Add salt to dissolve. Mix vinegar mixture into mayonnaise and adjust seasoning to taste. ------------------------------------------- Nancy's "55" Salad Dressing (wizardnm) 1 1/2 teaspoons minced garlic 1 teaspoon dry mustard 1/4 cup vinegar 1/4 cup water 2 teaspoons salt 1/2 cup sugar 1/4 teaspoon crushed red pepper 1/4 teaspoon cracked black pepper 1/2 teaspoon celery seed (optional) 1 cup vegetable oil Combine garlic, dry mustard, vinegar and water in a food processor or blender. Pulse to combine. Add salt, sugar, peppers, and celery seed (if using) With processor or blender running, SLOWLY add vegetable oil in a thin stream. After oil is added, continue to process another 3 minutes. --------------------------------------------------------- Creamy Roquefort Dressing (mqmoi) 1/2 cup mayonnaise 1 large shallot, minced 1 tablespoon Sherry wine vinegar 1 large garlic clove, minced 2 teaspoons Dijon mustard 1/3 cup crumbled Roquefort cheese 3 tablespoons whipping cream Whisk first 5 ingredients in small bowl to blend. Fold in Roquefort cheese and cream. Season dressing to taste with salt and pepper. (Can be prepared 1 day ahead. Cover and refrigerate.)

I've made this one before and I like it. Homemade Buttermilk Ranch Dressing Ingredients: 2 cups Sour Cream 1 1/2 cups Mayo 1 cup Buttermilk 3 Tbsp Apple Cider Vinegar 3 Tbsp Worcestershire Sauce 2 Tbsp Dried Chives 1.5 Tbsp Fresh Garlic, Minced or Grated 1.5 Tbsp Dill Weed 1 Tbsp Dried Parsley 1 tsp Dried Basil 1 tsp Ground Mustard (prepared yellow or dijon is fine, too) 1 tsp Garlic Powder 1 tsp Onion Powder 1/2 tsp Dried Oregano 1/2 tsp Sea Salt 1/2 tsp Fresh Cracked Black Pepper What to Do: In a large bowl, whisk together all of the ingredients until thoroughly combined. Taste & Season to your liking!!! Sometimes I add a little more dill, a little more garlic, a little more chives… Fresh herbs can also be used. If you have an herb garden, go for it. Dried herbs are cheaper and still very tasty! And you probably have all of them in your pantry anyway. If you want a thicker consistency, reduce the buttermilk to 1/2 cup and add another 1/2 cup of sour cream Transfer to Mason Jars & Refrigerate for a few hours for the best flavor