Good Seasons makes good salad dressing mixes – you add your own oil/vinegar/water. We love the Italian. I can’t get it here, but I found recipes online for how to make the mix (or an approximation of it). I do not use the whole oil requirement, but split it half water-half oil.
I make sort of a ranch dressing, but it is more diluted. I start with mayo, add dill (dry is fine) and some garlic powder – more dill and less garlic, a very little bit of ketchup and then water it down – I would add the same amount of water as what you already have. I actually use a mayo container that is almost finished and put the spices right inside. When I add the water, I shake it up. I find that it sometimes comes out lump, but if I wait a few hours and shake some more, it is more smooth. You could use a whisk or at least a fork to break up the mayo.
Hellman’s over here has a very tasty garlic dressing. I did not think I would like it, but it is much like what I describe above but without the dill that I add.
I stated making a purple cabbage salad with soy sauce, vinegar, sugar and oil. I put some green onion and carrots in the bowl as well. I saw someone even put Craisins in such a salad. It was probably really yummy.
BTW – My favorite is still ketchup and mayo.