1/4 cup apple cider vinegar
1/3 cup extra virgin olive oil
1 teaspoon minced fresh garlic
1 teaspoon dried parsley flakes
3/4 teaspoon sugar
3/4 teaspoon dry mustard
1 teaspoon salt
1/8 teaspoon ground pepper

Whisk all ingredients together until well blended. To maintain freshness, keep refrigerated for up to 4 weeks. For variation, add 1/4 cup soy sauce to the above recipe and use as a marinade for meat, fish or poultry.

3/4 cup olive or vegetable oil
1/4 cup cider vinegar
1/2 teaspoon salt
1/2 teaspoon dry mustard
1/4 teaspoon ground black pepper
1/4 teaspoon granulated sugar
1 clove garlic, peeled and cracked open (optional)

Put all ingredients in a small, screw-top jar. Cover and shake vigorously until well blended. Store in refrigerator. Remove garlic when dressing is flavored as desired. Makes 1 cup.

1 cup mayonnaise
1/3 cup chili sauce or catsup
1/4 cup sweet pickle relish
1 tablespoon chopped onion
1 hard-cooked egg, chopped

Stir together all ingredients. Cover, chill. Makes 2 cups.

1 cup mayonnaise
1/3 cup chili sauce or catsup
2 teaspoons lemon juice
1-1/2 teaspoons sugar

Stir together all ingredients. Cover; chill. Makes about 1-1/3 cups.

2 tablespoons Grey Poupon mustard
3/4 cup salad oil
1/4 cup wine vinegar
1/2 teaspoon salt
1/4 teaspoon pepper
Blend all ingredients thoroughly. Pour over salad. Makes about 1 cup.

1 cup mayonnaise
1/2 small onion
2 tablespoons red wine vinegar
1 tablespoon milk
1/2 tablespoon sugar
3/4 teaspoon Italian seasoning
1/4 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon garlic salt or powder

Place all ingredients in blender; cover; blend on medium speed 15 seconds or until smooth. Cover; chill. Makes 1-1/4 cup.

1 cup mayonnaise
2 tablespoon minced parsley
1 tablespoon white vinegar
1 tablespoon milk
1 clove garlic, minced or pressed
1/2 teaspoon sugar
1/4 teaspoon salt

Stir together all ingredients. Cover; chill. Makes 1 cup.

1 cup mayonnaise
2 tablespoons sugar
2 tablespoons cider vinegar
1 tablespoon milk
1 teaspoon paprika
1/2 teaspoon dry mustard
1/4 teaspoon salt

Stir together all ingredients. Cover; chill. Makes about 1-1/4 cups.

1 8-oz. pkg. cream cheese, cubed
3/4 cup milk
3/4 cup blue cheese, crumbled
1 teaspoon salt
1/4 teaspoon pepper
1 small clove garlic

Place all ingredients, except 1/2 cup blue cheese, in blender or food processor container. Blend until smooth. Fold in remaining blue cheese. Makes 2-1/2 cups.

1 cup mayonnaise
1 cup plain yogurt
1 tablespoon Worcestershire sauce
1/2 small onion, finely chopped
1 clove garlic
2 ounces blue cheese, crumbled

Combine all ingredients. Allow to stand overnight, if possible. About 60 calories per tablespoon. From The Washington Post.