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@Miss_Mouse
My ingredients vary depending on what's in season, who's eating with me, what I find in the supermarket discount shelf and what my dressing calls for. It's fun to experiment and stops me baking quite so much :) I usually throw in some cabbage, sweet onion, carrot, broccoli, kohlrabi, toasted nuts, celery, seeds, pea shoots and/or rocket. Then often some fresh and/or dried fruit - grapes/banana/firm pear/apple/melon/avocado/sultanas/apricots/prunes - all work well, plus fresh herbs if they compliment or aren't in the sauce. If I have any mediterranean veg roasted up I might chuck those in too, or a can of chick peas/beans/quinoa.
It's tempting to add all the things to all the salads, but of course that would be overkill. The most popular dressings I make at home are tahini, miso, peanut, Dijon mustard, cashew and/or nutritional yeast based. They often have generous amounts of citrus juices and raw garlic (though don't be afraid of powdered garlic/onion/herbs too). They are all pretty damn healthy too.
For the following, simply combine ingredients and blend until smooth:
Tahini lemon - juice 2 lemons/25g tahini/2-3 garlic cloves, 5-6 heaped tbsp nutritional yeast (or more), 2-4 tbsp olive oil, seasoning, dash of water, as needed.
**Zingy coconut peanut ** - 1 handful skinless peanuts (or 2tbsp p/butter), hunk of coconut paste (or 2-3 tbsp coconut milk), juice of 1 lime, slug of soy sauce/ 2-3 garlic cloves/ 1 tsp brown rice syrup or palm sugar/ 1cm fresh ginger/ olive oil (optional), pinch of chilli, sambal oelek or similar if you like a kick. Blend.
**Marvellous miso **(pairs well with many things - mum puts it on fish/chicken when I'm not looking) -
1 cup almond or cashew butter (or 1/2 almond, 1/2 tahini), 2 tbsp miso paste, 1 tbsp agave/brown rice syrup (or a few dates), 2-3 garlic cloves, 1 inch fresh ginger, 1-2 tsp apple cider vinegar, pinch of turmeric or smoked paprika, optional splash of sesame oil, water to thin. Blend.
All these are conflations of various vegan 'bibles'/blogs/Ottolenghi/me. Currently experimenting with pesto...