I am another who dislikes really tart dressings. This is one of my favorites. I often make it with Perel’s Spicy Pecan Vinegar (I don’t know why it is called “spicy.” It isn’t at all.) I usually cut this in half or even make only a quarter recipe.

Do you have an immersion blender? If so, you can make creamy dressings with olive oil. I do Caesar dressing that way all the time. Doesn't have to be caesar though, just some oil, an egg yolk (pasturized if you are wary of raw egg) a bit of acid of your choice and whatever seasonings you like. I guess you don't need an immersion blender, you could always just whisk, whisk, whisk, while adding the oil slowly. An immersion blender just makes it so much easier. Come to think of it, a regular blender works too.

This is one I love (ignore the salad part) from The Kitchn site:

And I love rice vinegar:

https://www.bonappetit.com/recipe/simplest-asian-dressing

BB, that sound good and Jinx, so does the asian dressing. I'm not a fan of ceasar or raw eggs in dressing. I appreciate your help ladies!!

https://thewholecook.com/easy-homemade-italian-dressing/

But for every day, I just sprinkle on Edda Olive Oil (the best as far as I'm concerned) and some balsamic vinegar. Delish.

I make a lime-juice based dressing following the proportions (more-or-less; I tend to like my dressings less tangy) of a classic vinaigrette but substituting lime juice for the vinegar. I tend to use it when I want more of a Tex-Mex flavor, so I'll season with garlic, cumin, and a bit of cayenne, but you can use any seasoning profile you want. You can do the same with lemon juice.

I have an enormous collection of flavored balsamic vinegars that I've picked up at craft fairs. Those tend to be mellow (and sweet!) compared to something like a red or white wine vinegar.

I got this dressing recipe from my favorite kale salad. I make it all the time and use it on all kinds of salads.

1/4 cup fresh lemon juice

2 tablespoons Dijon mustard

1 tablespoon minced shallot

1 small garlic clove, finely grated

1/2 cup extra-virgin olive oil

Stir to blend first 4 ingredients and let sit for about 10 minutes to meld.

Slowly whisk in olive oil.

Czarinalex’s recipe is close to what I do. I don’t really use a recipe but mine has a little champagne vinegar. We prefer a grain mustard over Dijon. Mix it up in a mason jar and use over a few days.

If you really enjoy greens some high quality olive oil, herbs and lemon juice can work

We love this one. https://chinesegrandma.com/recipes/balsamic-vinaigrette/

Thank you all! I will be trying these out! I love a good ranch dressing but need to not have that so often. Thanks again!

You can also try cutting creamy dressing 50/50 with skim milk, and make sure you toss with dressing, not pour it on top.

@Tina Marie, I just came back to get mtn’s recipe and noticed your comment about Ranch Dressing. The Spice House Ranch Dressing Mix can be made with low/no fat dairy without any real loss of taste. I’m not a Ranch Dressing fan, but I keep the mix on hand for those who are. Also makes a good veggie dip.

If you don't like "tart" dressings, balsamic vinegar is sweeter and rice wine vinegar is milder. Just don't use a lot. We use "Good Seasonings" dressing mix, not overly tart. Hubs doesn't like vinegar either and this is his favorite. He likes to make it with cider vinegar . . .

Edited to add that a pinch of sugar also tamps down the "tartness" of vinegar. That's the secret to the commercial 'Good Seasonings" dressing.

The salad and salad dressing below is great. In the past we have used it a few times at a large neighborhood party and it has always gotten rave reviews.

I agree about the balsamic vinegars. I have a barrel aged wild Cherry balsamic vinegar I bought off of Amazon and it's thick and sweet and I usually don't add any olive oil at all.