The Perfect Salad Dressing 
The following recipes are from a small booklet entitled 500 Delicious Salads that was published for the Culinary Arts Institute in 1940 by Consolidated Book Publishers, Inc. 153 N. Michigan Ave., Chicago, Ill.
If you have been looking for a way to lighten up your salads and be free of calorie filled store bought salad dressings, then the following just might do the trick.
French Dressing
1 cups olive oil
1/4 cup vinegar
1/2 teaspoon salt
Few grains cayenne
1/4 teaspoon white pepper
2 teaspoons chopped parsley
Combine and beat or shake thoroughly before using. Makes 1 1/4 cups.
Variations Using 1 cup of French Dressing as a Foundation
Add 2 tablespoons anchovy paste or mashed anchovies and 1 tablespoon pearl oinions.
Add 1/3 cup minced capers.
Add 1 tablespoon each chopped beets, chopped chives and chopped hard-cooked eggs.
Add 1 tablespoon, minced shallot of onions.
Add 3 tablespoons cottage cheese and 1 tablespoon chopped chives.
Add 3 tablespoons grated cucumber and 1 tablespoon chopped chives.
Add 1 tablespoon each minced parsley, watercress, chervil and basil.
Rub bowl with crushed glove of garlic
Use two tablespoons each vinegar and ginger ale.
Add 1 teaspoon prepared horseradish.
Add 2 tablespoons chutney, 2 chopped hard-cooked eggs and a 1/2 teaspoon curry powder.
Add 2 teaspoons prepared mustard to Garlic French Dressing.
Add 2 tablespoons pearl onions.
Add 1/3 cup soft Roquefort cheese, crumbled first and creamed with two tablespoons french dressing.
Use a quarter cup tarragon vinegar.
Add 1 cup tomato juice, 1/2 glove garlic minced, and 1 tablespoon confectioner’s sugar.
Add 1 tablespoon chopped chives, 1 tablespoon chopped sweet pickles and 1 teaspoon chopped capers.
Use 1/4 cup white wine vinegar.
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