Store-bought salad dressings should be used sparingly because of these modern rancid vegetable oils and it's best to make your own.
Easy salad with fresh organic mixed greens, cucumber, shredded carrot and cilantro.
I make the dressing with yogurt, sour cream, olive oil, egg yolk, blue cheese, sea salt, Herbs de Provence, fresh basil. I also added a bit of store-bought avocado salad dressing for extra flavor.
I try to avoid store-bought salad dressings generally because it's hard to find salad dressing without soybean oil or other modern vegetable oils.
I try to use olive or avocado oil for salad dressings, which are generally much healthier due to higher monounsaturated fats which don't rancid as easily as oils high in polyunsaturated fats like soybean oil.
Oils to avoid are those highest in polyunsaturated fats because they oxidize easily and this can contribute to internal arterial damage. Saturated and monounsaturated fats are the ones to stick with due to their stability at room temperature and can take higher heats for cooking. Small amounts of these modern oils on occasion are generally harmless.
Following Weston A. Price