https://www.allrecipes.com/recipe/36520/absolutely-fabulous-greekhouse-dressing

You have to size it down:) but I love this one. Lots of flavor.

My go-to list includes Sensation (equal parts avocado oil and olive oil, fresh squeezed lemon juice, minced garlic, grated Pecorino, S&P) Honey Mustard (Dijon, honey, apple cider vinegar, olive oil, S&P) and Pepper Jelly Vinaigrette (olive oil, champagne pear vinegar, strawberry pepper jelly)

A classic vinaigrette is my favorite. Here's Jacques Pépin's method, which you can vary to suit your taste.

This one is very fresh tasting and simple. I wouldn't refer to it as amazing but we eat salad dressed with it at least three times a week. I almost always have a box of spinach or arugula in the fridge and a box of grape tomatoes so I can easily make a quick salad as a dinner side. I find that the arugula and spinach last longer than the bags of other kinds of lettuce.

2/3 cup good olive oil

1/3 cup champagne vinegar

1 clove minced garlic

1 tsp salt

1/2 tsp of your favorite dried herb - oregano, marjoram, etc.

dash of pepper

My 3 favorite dressings.

I can’t remember the source on the Citrus Dressing.

Removed the name of the friend who gave me this one. It is my favorite out of all of them. I generally make it with a pecan vinegar which gives it a lovely, nutty note.

This is my favorite dressing that I eat on kale every day. I massage it in. That sounds silly but that's really what I do lol! For the distilled vinegar I use 3 tablespoons red wine vinegar and no white wine. I do use the lemon juice and everything else in those proportions. I put it in a jar and shake it up.

One half of this recipe is enough for a good sized bag of kale and I keep it in the refrigerator dressed.

It's important to massage kale to remove the bitterness. I make a similar apple cider vinegar/maple syrup dressing, but I kind of make it up as I go. I love it in a salad with crumbled blue cheese, dried cranberries, nuts, and avocado. In fact, that's going to be dinner tonight!

I eat a lot of salad and at home I just drizzle with aged balsamic vinegar and really good olive oil, sprinkle of salt and pepper. For company, I'll mix up a batch and add a touch of honey or maple syrup to help it stay emulsified and a bit of dijon mustard.

Otherwise, I do like bolthouse dressing...their ranch is low cal yet really creamy and tasty.

Lemon instead of vinegar doesn't do it for me, but I have had some raspberry vinaigrettes that are good.

You might also play with the oil...walnut oil can add a nice flavor to a salad as can some herb infused oils or vinegars. At one point I was all over vinegar with tarragon in it. And garlic infused oil can give it more flavor without the stick in your teeth that real garlic can do.

One of my favorite salads, if you like baby spinach, is to saute fresh, chopped garlic in olive (or avocado oil) being careful to not brown it too much, pour the hot oil and garlic over fresh baby spinach, tossing while pouring, so it gets on all the leaves. Then sprinkle balsamic vinegar (to taste) over all, tossing some more. Then add toasted, chopped hazelnuts, salt and pepper and toss again. It slightly wilts the spinach and is a delicious salad, esp in the winter.

Good olive oil, balsamic vinegar, garlic, S&P, za'atar, and tahini to emulsify.

One of my favorite editions to salads and to top.and most everything is pomegranate. This is the season!

I made this salad for Christmas, and loved the dressing.

Thank you all so much! I can’t wait to get started on some of these favorites!

I'm curious as to what brands everybody is using for their good olive oil. It's nothing special but I usually use California ranch or Terra Delyssa.

I go to Teitel Bros. on Arthur Ave to get Edda Olive Oil. https://www.teitelbros.com/ They're the only ones I know who sell it and it is superb. We get the regular evoo from costco for cooking, but I save the Edda for using raw where the flavor really makes a difference. They actually order their stuff from Italy and fill a container and have it shipped from there to the US.

I generally use California Ranch. I try to always buy 100% California.

Bumble, we use California Ranch too. I am not a foodie or an olive oil expert by any means, but it seems to get mentioned often in articles or ”top ten” type lists.

Yes, with so much fake olive oil I think it's important to find one that has traceable harvest dates.

If you can find it, Costco has real olive oil from Tuscany. It is dated and traceable. It only comes in 1 liter bottles. You can recognize it from the Tuscano on the label. I found it at the closest Costco several years ago, but I haven’t been able to find it since. I have a chef friend who follows the production and the arrival at Costco. But even when she says it is in, it isn’t in at mine. (Picture is obviously not current harvest)

I use California Olive Ranch Arbequina for salads.

https://www.californiaoliveranch.com/products/arbequina/41079566762168

FWIW, I used to make a variety of salad dressings, but now, my favorite all-time is simply balsamic vinegar - the syrupy kind - with a bit of salt and a sprinkling of herbs on the salad before drizzling the vinegar over.

I make a version of the apple cider/mustard/oo/maple syrup recipes above. I like a healthy dose of black pepper in it, too. Lately, I've been replacing the maple syrup with Trader Joe's spicy honey sauce, and adding a bit of aleppo pepper.

For ranch dressing, I mix equal parts sour cream and mayo, plus a bit of milk for thinner consistency. (You can leave out the milk for a ranch dip.) Then, I add this blend:

I like that above because it's salt-free, and then I add my own salt to taste. If you have the popular Lake Shore Drive mix by the Spice House, it makes a nice dressing, too. But I have come to find it too salty.

I'll go ahead and ask this here, instead of starting a new thread. Does anyone make homemade mayonnaise? Been thinking about trying this instead of store-bought.

I haven't but my best friend does. And it's from some easy YouTube video and she says it's the best thing ever.

I often do a lime-ette dressing. I usually wing it on proportions, but I think I end up a bit lighter on the oil than I would with a vinaigrette. I season with salt, cumin, New Mexico chile powder, and garlic. Great Tex-Mex flavors, so I often use it with a salad that includes black beans, corn, and/or avocado. It's what I use for my Southwest corn and bean salad (the aforementioned black beans, canned corn, avocado, diced onion, diced tomato, and lots of fresh minced garlic). For that I usually end up touching up with additional lime juice at the end.

I used to make mayo often, but it just never tasted as good to me as the store-bought kind. We buy organic - mostly Trader Joe's brand, but Spectrum makes one that's really good, and Woodstock's pretty good too.

The dressing recipes on these web sites are a couple of my favorites:

Balsamic vinaigrette - chinese grandma

Stetson Chopped Salad - A Love Letter To Food

I make an olive oil mayonnaise and use half olive oil and half avocado oil - otherwise the olive oil flavor is too strong. I mix this with garlic to make aioli.

Here's my Ranch Salad Dressing recipe, using fresh ingredients:

• 2 shallots, minced
• 3-4 cloves garlic, minced
• 1/2 tsp white pepper
• 1/2 tbsp freshly ground black pepper
• 1/4 cup fresh dill, minced (large stems removed)
• 1/4 cup Italian parsley, minced (stems removed)
• 1 dash cayenne
• 2 tbs fresh lemon juiice, as needed for thinning
• 2 cups mayonnaise, or a combination of mayo and sour cream

If you have a small food processor, you can put roughly chopped garlic and shallots and fresh dill in together for mincing or fine chopping. It is okay with this recipe to puree the ingredients, although you may want to put the dill and parsley in last, in this case.

Then combine with the rest of the ingredients in a bowl and stir together by hand. Chill one hour and adjust seasoning, if necessary. Best to chill overnight before serving. It keeps for about a month, but may separate slightly; if so, stir before using.

I created this recipe for a friend who asked me for it.

Just found this one I used make a lot - it's really good with strawberry preserves too:

Raspberry Dressing yield: approx. 3/4 cup

1 clove garlic, crushed or minced

1/3 cup vinegar, lemon, lime juice or a mixture

2 Tbs raspberry preserves

1/3 cup oil (your choice)

1/2 tsp. black pepper - or to taste

pinch salt

Blend all ingredients in blender until smooth. If you wish, you may strain out seeds from preserves before adding.

Especially good over bitter greens topped w/ toasted nuts.

Other preserves may be substituted.

P.S. You can mix with a whisk too, but a blender emulsifies it much better.

Not only do we love this salad - not for every day of course but once in a while, the dressing is fabulous!https://www.gimmesomeoven.com/our-familys-favorite-salad/#tasty-recipes-63535

Speaking of mayo, my favorite is Sir Kensington. I'm not a fan of canola and this is one of the few made without it.

https://www.sirkensingtons.com/us/en/p/classic-mayonnaise.html/00850551005920