Homemade salad dressing

Making homemade salad dressing is unexpectedly easy.  You can mix just about anything that sounds good together.  The best part is that it doesn't have any artificial flavors or preservatives.
Tonight I made Parmesan Garlic Balsamic Vinaigrette.  It was quite tasty.
Here's how ya do it:
1/4 c. olive or salad oil
1/2 c. balsamic vinegar (most vinaigrette recipes would call for a 1:1 ratio of oil to vinegar but I like it to be more tangy and have less fat)
1-2 T. real parmesan
1 tsp. minced garlic (about 1 medium clove)
salt and pepper

You can mix it up in any old bowl or pick up a dressing bottle that has a top and allows you to just shake it all up and then store any extra in the refrigerator.  They can be found at any grocery store with the packages of dressing mix.  One thing to note is that since there are no added preservatives, all the dressing should be used within about 2 weeks.

Another vinaigrette that I think is really wonderful is Rosemary Vinaigrette. 
1/4 c. oil
1/2 c. red wine vinegar
1 T. dried crushed rosemary
1-2 T. real parmesan, optional
salt and pepper

Two store bought combos I like mixing are salsa with light Ranch for taco salads (about 2:1) and, get ready for it, mixing light Ranch and Balsamic Vinaigrette together (about 1:1).  My mom actually came up with the second combination one time when she was about out of salad dressing.  It sounds scary but is actually very good, especially with cucumbers and tomatoes!