Girard's Champagne Vinaigrette (triangle bottle with gold foil on top) is the best bottled dressing out there. It's not vinegary at all and also makes a terrific marinade by adding mustard and some spices.

I make my own and the flavors can be dialed up or down. Keeps for a week or two in a jar in the fridge, but I always use it up within a week.

Maple syrup, dijon mustard, cider or red wine vinegar, lemon juice, salt, pepper, garlic, chili flake, thyme, olive oil. For you I'd do hard on the maple syrup and dijon with just a little vinegar and a squeeze of lemon. You can add mayo to thicken it in a creamier (it's no worse than oil, so go half oil half mayo, which will emulsive it better anyway). You can also try adding paprika.

Annie's Goddess is fine, but I like more vinegar.

Honestly I'm not made at Olive Garden either.

And I love Catalina but that's not what you describe.

Anonymous wrote:Nothing finer than Hidden Valley Ranch!

FLIP DRISCOLL!!!!!

My favs are Wegmans ranch and the Olive Garden brand Italian (I think the light Italian and full-fat ranch at Wegmans taste best too)

Do you like tahini? If so, Annie's Goddess dressing is amazing.

Anonymous wrote:Just put olive oil, a little dijon, some white wine, a 1/2tsp of lemon juice, and a pinchnof salt and pepper in a bottle and shake. Store in fridge.

Same, I add a little honey.

We are obsessed with the Trader Joes’s organic toasted sesame dressing.

Go to a farmers market where they sell fresh dried dip packets, and use them to make salad dressing. There are usually a lot of fun flavors.

I like California Pizza Kitchen Thai dressing but it’s pretty sweet, as are most bottled dressings. I cut it with soy sauce, rice vinegar and lime juice.

Nothing finer than Hidden Valley Ranch!

Have you tried Makoto Ginger Dressing-it's in the refrigerater section. Delicious and low calorie. Briana's Asiago Caesar is good but rich. Also try a squeeze of lemon juice with any salad before you dress it-really amps up the fresh flavor.

I like Ken’s Parmesan Peppercorn and Marzetti’s Caesar dressing. I make vinaigrettes so don’t buy those.

Just put olive oil, a little dijon, some white wine, a 1/2tsp of lemon juice, and a pinchnof salt and pepper in a bottle and shake. Store in fridge.

Anonymous wrote:This was asked a few months ago on DCUM. Did you search this?

I did! LOTS of recommendations with stuff I hate. I did get a few that might work, though.

This was asked a few months ago on DCUM. Did you search this?

Recommend some salad dressings for me please? I can make my own, but for convenience, it would be good to just be able to use something in a bottle or in a packet. I am kind of picky, and would like to avoid anything with strong cheeses (goat, feta, blue, etc.), really tart/acidic (simple oil and vinegar, vinegar/lime/lemon dominant dressings that are tart), sweet dressings, and anything with strong mustard overtones. I like ranch, Italian, Caesar, etc. as well as most Asian flavor profiles.