You’re allowed to own more than one type of oil at a time. At least you are in Texas, but we’re pretty wild here. 
Now that I joined a CSA I am obliged to eat salad almost daily in order to not be swamped by greenery in my fridge (the obligatory salad is part of the reason I signed up). My normal dressing is simply drizzle with olive oil, drizzle with balsamic vinegar, sprinkle some salt and pepper. Done.
I rely on the salad ingredients for interest, not the dressing.
I rely on lettuce as a carrier for the dressing. Maybe I don’t even need the lettuce.
Lemon juice + olive oil + herbs + salt is a pretty tasty dressing.
Cider vinegar can get expensive, but it’s so strong that a little bit goes a long way. We buy schmancy hippie cider vinegar and go through a bottle every year or two.
looks very good, exactly what I needed to know.
thank you, Roo! I also like the link.
more than one? :eek:
let me think about that - I guess I worry since it’s just me eating it it might go rancid before I can consume it.
Buy the smallest bottle they have, keep it away from light and heat and it will last a very long time.
You can also refrigerate olive oil (take it out of the fridge a half-hour or more before you want to use it because it will congeal), but the best way is to buy small amounts fresh and use it before it gets too aged.
Seconding lemon juice as an alternative acid in dressings if you really don’t like the taste of vinegar.
My family has salad almost every night with dinner and almost all are dressed simply with balsamic, olive oil, a shake of granulated garlic, some freshly ground pepper, and a dash of salt. Nothing is pre-mixed. Just drizzle/shake on the bowl of greens/veggies and tossed together.
Sometimes we mix it up with different flavored vinegar or oil. Vom Fass is a good source for those, if you happen to have one nearby.