Another vote for tahini, mix with olive oil and lemon juice

Anonymous wrote:I prefer vinaigrettes over creamy and i adore oldie but goodie “Good Seasons” Italian dressing package where I use my own oils and vinegar of choice. I usually add some cracked black pepper.

I made this for the first time in years last week. Is it the same as it used to be? I felt like there wasn’t as much flavor or something.

Thanks for all of the suggestions! Girard’s Champagne Vinaigrette sounds good, and will be one of the first ones I’ll try.

mixed greens - girard's champagne vinaigrette or Fresh Market Maple balsamic (refrigerated)
Romaine/similarly leafy lettuce - wegmans ranch
Kale/cabbage - Fresh Market Peanut Ginger ( refrigerated)