YOUR SALAD DRESSING

Do you buy commercial bottled salad dressing? Shame on you.
To make your own takes no more effort and time than making a pot of coffee. Your own will be cheaper, you will use only first-class ingredients and yours will be totally free of chemicals and additives.
The basic French vinaigrette is a good starting point: three parts oil to one part vinegar (or citrus juice). Add these and a dash of salt to a jar having a tight-fitting lid and continue adding whatever you like as flavoring ingredients: fresh-ground pepper, dry mustard, paprika, tomato paste, soy sauce, herbs and spices of your choice.
For oil you have a choice from salad oil, olive oil or a combination of the two. Vinegar may be simple wine vinegar, rice vinegar, balsamic vinegar or any exotic vinegar you want. Or you can use fresh citrus juice instead of vinegar or using it as part of the acid ingredient. Keep this ratio the same for the first time. After a taste taste, you can vary the ratio adding more or less oil.
Place the lid tightly on the jar and shake, shake, shake until the salt and spices are well mixed and the oil and vinegar form an emulsion.
The emulsion will be temporary because you did not use any chemicals to keep the emulsion permanent. Each time you use your salad dressing, shake again to recreate the emulsion.
The cost of your own is about half of the commercial equivalent. A 12-oz jar on the shelf costs about $2.50 at the time of writing, making your own from good salad oil and vinegar about $1.60.