Almost any herb desired can be added to salad dressings. Ratios of oil to vinegar may be varied, but keep in mind that a basic French dressing has a ratio of 3 parts oil to 1 part vinegar.

Dried herbs are more potent and need extra time to rehydrate and release their flavorings, but fresh herbs are always preferred. Dressings using dried herbs can be prepared 2 to 3 hours in advance. Grated vegetables such as onions and garlic or vegetables that have been pureed in a high-speed blender such as a Vita-Mix (seeded cucumbers, tomatoes, beets or carrots, even seaweed!) can be added to dressings to make lower-calorie and healthy versions.

Dressings may be thickened using pectin or gelatin in small amounts. Egg yolks may be blended in to stabilize vinegar and oil emulsions (help keep them from separating).