Garlic Expressions is my go to - it's the only dressing that we'll actually finish the entire bottle.

The standard formula is 1 part vinegar to three parts oil. I usually add a tiny bit of mustard to help emulsify. I vary them by using different vinegars and oils, herbs, chopped shallot, garlic, etc.

Lemon EVO from Wegman’s paired with the squat bottle of balsamic vinegar from Trader Joe’s and dash of sea salt and pepper. Only dressing I use anymore.

Girard's Champagne vinaigrette. It comes in both light and regular and it's in a rectangle shaped bottle with gold foil at the top. It's the only bottled salad dressing I like. It's delicious and wonderful as a marinade as well. You MUST try it.

You can also try experimenting with lighter olive oils. Rachel Ray notwithstanding, extra virgin oil can take over a salad and really isn’t better than regular olive oil for cooking.

Take a store bought hummus you like and in your food processor or immersion blender add some water, Dijon mustard, and lemon juice to thin it out into a vinaigrette. Love doing this with a chopped salad

Homemade I use balsamic (aged is better, the longer the better), dijon and olive oil.

Store bought, Briana's french vinaigrette is great, also like the balsamic. Cava's lemon tahini dressing is really good for lowfat. I add apple cider vinegar as it is thick.

Anonymous wrote:Try white balsamic with EVOO, a little dijon, salt and pepper.

This. Easy. Tastes better than anything commercial/processed/pre-bottled.

It took me forever but I figured out a pretty close analog to the dressing you get with fattoush salad from Lebanese Taverna: 4 parts olive oil, 1 part balsamic vinaigrette, squeeze of half a lemon, crushed garlic, salt and pepper, generous obscene amount of sumac and a very cautious amount (literally a thimbleful) of pomegranate molasses. If you use too much pomegranate it covers up the other flavors.

Kens light balsamic

Try white balsamic with EVOO, a little dijon, salt and pepper.

Brianna’s blush wine vinaigrette, Girard’s champagne vinaigrette. I make it too using the recipe PP mentioned but I just don’t like it that much.

I just make a simple vinaigrette with EVOO, cider or red wine vinegar, and Dijon mustard.

Trepidation moving away from my trusty ranch salad dressing and wanting to try lighter salad dressings. What’s your favorite vinaigrette?