Well I found a couple dressing recipes. I usually make my own vinaigrette. Its a dressing for a serving for 2 or side salads, but you could double it if you are making a dinner salad.
1/4 cup extra virgin olive oil, 2 tablespoons any vinegar you have on hand. I use apple cider vinegar a lot but balsamic or red wine vinegar are so good too. I use a little honey or superfine sugar, 1 clove garlic, some chopped shallot, 1/2 teaspoon Dijon mustard, salt and pepper. You can add some oregano for a Greek salad, or marjoram for the butternut salad that I love to make. I copied that one from Daniels, I will post it later this week.
The ranch dressing is from Basically, but I tweaked it a little. 1/2 cup sour cream, 2 tablespoons mayo, 1/2 cup buttermilk, 1 teaspoon of lemon juice, 1 tablespoons chopped chives, clove of garlic pressed, 1/4 teaspoon dry mustard, 1/4 tsp salt and pepper, 1/4 tsp onion powder. Whisk everything together, put in a mason jar. It should stay in the frig for an hour or so before you used it.
I have a story about ranch dressing. My sister Julie and I worked at a little café in Bellevue called Olives East. Coffee, sandwiches and soups, I think we learn to love food there. They had a bakery that brought us pastries, croissants and quiche. We would serve that slice of quiche with a simple side salad, tomato's and toasted sunflower seeds, top it with ranch dressing (I can't remember if we made our own dressing) anyways, to this day when we make quiche we always serve it with this little side salad, Yum! I could make quiche in my sleep, I love it!!