i make all of my salad dressings from scratch. i try to vary what i make my clients, rather than providing a standard vinaigrette with every meal. it's tricky when you get into the creamier dressings - mayonnaise is generally the base behind them. i use a mixture of greek yogurt and reduced fat buttermilk to make my creamy dressings. i must admit, they are good, but they definitely don't have the texture that good ole' bottle of ranch or blue cheese has. the consistency is on the thinner side - but, it will also keep you on the thinner side. to make my version of "ranch", here's what you need to do. in a jar with a tight fitting lid, add 1/2 cup of nonfat plain greek yogurt, 1/2 cup of reduced fat buttermilk, the juice of half a lemon, 1 teaspoon of dijon mustard, 1/2 teaspoon of onion powder, 1/2 teaspoon of garlic powder, 2 tablespoons of finely chopped fresh chives, salt, and pepper. put the lid on the jar and shake away. pour it over your favorite lettuce, or use it as a dip for your veggies. try it for yourself - i bet you won't miss all the fat.