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"Not only on a salad, I am fond of this (at room temperature) on barbecued veggie kebabs."

Ingredients: Dijon mustard, honey...

"A tangy dressing that you only need to use a tiny bit of because it's richly flavored. It's fat free and wonderful! If you must, then you can drizzle a little olive oil into your salad after tossing it with this dressing but, honestly, it doesn't need it to make a delicious salad! Also a yummy dressing for sauteed tofu and vegetables. Enjoy!..."

Ingredients: fresh ginger, garlic cloves...

"I found this on the Top Secrets Recipe site. I was desperately searching for a well flavored "oriental" dressing to make a Chinese chicken salad with. I found it! You can use light or nonfat mayonnaise with no problems."

Ingredients: garlic powder, mayonnaise...

"great for summer salads"

Ingredients: fresh ground black pepper, fresh ginger...

"My Dad is very fond of a creamy sesame dressing found in Japanese restaurant near him and has asked me if I can come up with something close to it. I tasted it, tasted it, and tasted it and came to a conclusion that it's a commercial based salad dressing with raw eggs, very sharp vinegar taste reminiscent of kewpie mayonnaise taste and something..."

Ingredients: ajinomoto, garlic powder...

"This is simple to throw together, light and tangy. I often vary the ingredients, using honey or orange juice instead of sugar, adding wasabi powder -- whatever I'm in the mood for.

The joy of cooking is being creative!

If you wish to substitute the oil, use a bland vegetable oil, extra virgin olive oil or "light"..."

Ingredients: grapeseed oil, garlic, ginger...

"Soy sauce, sesame oil and rice vinegar make the most wonderful salad dressing with a distinctly Asian flair. Use on any crunchy oriental salad (lettuce, red cabbage, shredded carrots, bean sprouts, radishes, etc.), or any salad period. Particularly tasty on cooked asparagus and spinach too. It's important to use a mild vinegar (such as rice)...."

Ingredients: garlic, rice vinegar...

"Really nice dressing! One measure of a good home cook is the ability to make your own salad dressing. Or so says Mark Bittman in the food section of the New York Times. This is the orange dressing you sometimes see on your too-cold salad in Japanese restaurants. I made this tonight, and thought it was much better than any other I ever tried at a..."

Ingredients: corn oil, dark sesame oil...

"This is from one of our favorite Japanese restaurants. It's different but is the perfect combination with a Japanese style meal when the flavors all meld together. We serve with Filipino Bistek and it all blends perfectly on the plate."

Ingredients: mayonnaise, red wine vinegar...

"Love those restaurants where you get a meal and a show! I always get this dressing to go on the salad."

Ingredients: seasoned rice vinegar, ginger...

"This is always in my kitchen cupboard and has many uses. Add to pasta, soups, stir fries, sauces, bruchetta, dips, etc. For a spicy bread dip use the oil and add fresh chopped herbs (parsley, basil, coriander) and garlic, add balsamic vinegar and salt and pepper to taste!!! The oil does not have to mature, it is ready to use after you have made it...."

Ingredients: corn oil, ground cayenne pepper...

"52nd Street, Manhattan, 1981 my train's subway stop was right under the building to my office. Rounding the corner, was a juice/salad bar which had a phenomenal breakfast/lunch following. Needless to say, I was one of their best customers, everyday, twice a day and over and over again I'd eat the same salad dressing on anything and everything...they..."

Ingredients: lemon juice, garlic cloves...

"I make this for our potluck at church and people beg me to bring it again! Adapted from Cooking Live-Episode: America's Best Fourth of July: Salads.
Update:
I hve found I can toast the seeds, ramen noodles, and nuts under the broiler with no butter for just a few minutes, and they get nice and crisp, but watch carefully, they can..."

Ingredients: light olive oil, sliced almonds...

"This salad dressing comes from Sam Choy, one of my favorite Hawaiian chefs along with Alan Wong and Roy Yamaguchi. The dressing is good just as it is, but you can also use this dressing as a jumping off place for improvising such as addition of garlic, hot pepper, etc. Ono good!"

Ingredients: mayonnaise, sesame oil...