I buy Green Goddess dressing (by Kraft?) at the Walmart superstore all the time. It’s rather bland, quite nice, actually. I’ve made the real thing, and that’s tastier than the bottled.
Every vinaigrette dressing I’ve ever made, OTOH, has ended up harsh and vinegar-y, no matter how I adjust the ingredients. I eat tons of salad and MUCH prefer bottled dressing.
What ever happened to Kraft Miracle French dressing? That’s what my mother always served in the 1960’s, but it doesn’t seem to exist anymore. The closest I’ve found is their Catalina brand.
Ranch dressing has been around since at least the 1970s, and possibly earlier. Back then, we had to use a powdered mix, which also called for mayo and buttermilk. Later on, a version appeared which called only for plain milk, not buttermilk. I always bought this kind, when it was available, as I don’t like buttermilk and never use it except in the Ranch powdered mix.
Before there was Ranch dressing, I used to put sour cream on my salads. Now I sometimes put Ranch dressing on my baked potatoes. 
Which of these is the dressing on Arby’s Super Roast Beef sandwich?
Neither. Arby’s “Zesty Red Sauce” is a mutant offspring of French and Ranch.
Fenris. I’ll try to work up a history of these dressings and post it sometime tomorrow afternoon. Busy week, no time to do the work until tomorrow.
I was just thinking the same thing. They also had a red, oily dressing named “Casino” which, IIRC, wasn’t as sweet as Catalina.
Back in the 60’s, the idea of “livin large” and going out to a fancy expensive steakhouse, consisted of
Big broiled steak
Baked potato wrapped in foil (served with sour cream and bacon bits)
Iceberg lettuce salad with green goddess dressing.
Ah the good life!
Just FYI, Arby’s calls this “Red Ranch”.