Through the culinary arts program I learned that you use one part acid to three parts oil, but if you prefer a low fat dressing you can go to a one to one ratio of each. For a thicker dressing I use a little bit of Dijon Mustard, about 1 teaspoon for each cup of dressing. If you want to make a fruity salad dressing using raspberries, strawberries or any other king of fruit, add a little bit of honey or brown sugar or even Sweet and Low to cut the acid from the fruit. Always use a plain oil such as Canola, Corn or Grapeseed oil for the base.
Olive oil is recommended for stronger flavored dressings like Balsamic or Italian.
There are also many types of wonderful oils and vinegars that you can use by themselves. For extra flavor add a nice amount of fresh herbs and salt and pepper and you will have a delicious dressing. If your dressing turns out to be too acidy or oily, you can add a little water to mellow it out. If you need more information on salad dressings contact me for help or check my salad cook book on this web site. Below are some oils that you can use to create wonderful dressings with different flavors.