Garum, a fermented fish sauce, was widely used in Roman cuisine, including as a key ingredient in salad dressings.

The United States is renowned for its creamy, mayonnaise-based salad dressings, such as ranch and thousand island dressing.

In Japanese cuisine, a traditional salad dressing is made using rice vinegar, often combined with soy sauce, sesame oil, and other seasonings.

Vinaigrette, a simple dressing made from olive oil, vinegar, and herbs, is a staple in Mediterranean cuisine and is often used on salads.

In some cultures, salad dressings are seen as symbols of health and vitality, representing the freshness and nourishment of the salad ingredients.

Ranch dressing, with its creamy, tangy flavor, is a popular accompaniment to barbecue dishes in American cuisine.

Fish sauce, a fermented seafood condiment, is frequently used in Southeast Asian salad dressings, adding a salty, umami flavor.

Caesar dressing, made with mayonnaise, Parmesan cheese, lemon juice, and anchovies, is characterized by its creamy, tangy flavor.

In Greek cuisine, a simple vinaigrette made with olive oil, vinegar, and herbs is commonly used as a salad dressing.

Waldorf salad is typically served with a mayonnaise-based dressing, which complements the sweet and crunchy ingredients of the salad.

A classic French vinaigrette dressing is made primarily with olive oil, vinegar, and seasonings, such as salt, pepper, and herbs.

In Mexican cuisine, a creamy avocado-based dressing is often used on salads, adding a rich, flavorful element.

Sweet and sour dressing, made with a combination of vinegar, sugar, and other seasonings, is commonly used in Asian cuisine and adds a sweet and tangy flavor to salads.

In Italian cuisine, a simple vinaigrette made with olive oil, vinegar, and herbs is the traditional salad dressing.

Cobb salad is typically served with a blue cheese dressing, which complements the bacon, avocado, and hard-boiled eggs in the salad.