It's amazing the wide variety of simple salad dressings you can make (in about 90 seconds) with an empty salad dressing bottle, oil, vinegar and spices. We use either EVOO or coconut oil + red/white wine, balsamic, coconut or plum vinegar + ground mustard or whatever spices strike my fancy at the moment. Just add your ingredients to the bottle and shake. Like Anjie said, play with the proportions until you find what you like.

If I have a bit more time, sometimes I'll add a few pureed berries or pureed peppers or avocado. I've never tried it myself, but I've also heard of people using melted lard as the oil base, and making a smoky bacon dressing. Sounds delish.

My current favorite is a combo of coconut oil, coconut vinegar, a dash of tamari and Chinese 5-spice powder. Yum!

The sky's the limit! :)

Who needs salad dressing when you can have salad+chicken topped with salsa and/or GUACAMOLE ;)

For a more "traditional" topping, I mix up some olive oil, balsamic vinegar, and a bit of dijon mustard. Play around with the proportions of each until you find what's tasty for you.

I eat a salad for lunch almost every day (boring, but I survive), and I cut up a whole ripe avocado and toss it around. It coats everything nicely and tastes great.

Macadamia oil FTW. It tastes good, not like live oil.

Here's some ideas from a previous hack, including ranch and flavored vinegars...

http://paleohacks.com/questions/13335/substitute-for-olive-oil-whats-a-low-omega-6-salad-dressing

This is an AMAZING salad dressing. I just served it to fourteen people at a dinner party and I overheard comments like, "this is a salad dressing dream come true", and "wonderful salad dressing!" So here you go, and enjoy!

Horseradish Cream Dressing

½ cup heavy cream

3 tablespoons vinegar.

¼ teaspoon salt

Few grains pepper.

2 tablespoons very finely grated horseradish root.

Beat cream until it begins to thicken; then add gradually vinegar, while continuing the beating. When mixture is stiff, add seasonings and fold in grated horseradish. Spoon a generous dollop on top of a big salad. Yum.

Store Bought dressings are not an option they are all full of sugar of sorts and preservatives. I have always made my own using olive oil or grape seed oil (for a lighter taste). The easiest is olive oil fresh lemon juice salt and pepper. I've found some other good one at ASweetLife like this lemon and Mint dressing or lemon tahini salad dressing (a little harder to make).

Here's my go-to dressing- 2 TBS apple cider vinegar, 2 TBS dijon mustard, 1 chopped clove of garlic, 1/2 cup extra virgin olive oil, salt & pepper

I mix it all together with my stick blender & keep it in the fridge for up to a week. Sometimes I blend in fresh herbs, or a little bit of honey, lemon, etc.; it's pretty versatile.

Here are some more ideas from Mark's Daily Apple: http://www.marksdailyapple.com/10-delicious-diy-salad-dressings/

I just found the perfect salad dressing. It is "Maple Grove Farms of Vermont" Fat Free Caesar. It is all natural with hardly any sugar! It is so good!

Hey Dave, I hear you, I was concerned about the salad dressing, because I'm a bit of a lazy cook, and don't want to have to make salad dressing, and olive oil sounded kind of yuck to me on a salad.

However, I decided to try it! Lazily, of course. I just sprinkle olive oil, and then sprinkle balsamic vinegar on the salad, and it eat that way. It actually is quite tasty. You could mix it up and use a different kind of oil (like Hazlenut oil, or almond oil), or some other type of vinegar. Or just one or the other.

Try it, you might be surprised.

It also helps to have some tasty things in your salad (like tuna, eggs, blue cheese (I'm lacto-paleo)).

If you don't mind dairy, you can make a great creamy dressing with plain yogurt and olive oil. Drizzle and whisk in the oil until you get the consistency and taste that you want, then add a splash of lemon juice and some minced garlic and some herbs and seasonings.

I use macadamia oil, but once I run out I probably won't buy another bottle. My very favorite think to do though, is to put sauteed onions (in butter) on top. good and buttery, and I love onions.