Back up on the salad post you noted that you each have your preferred dressings. Made or bought? Care to share?
I think both of the pre-preps of vegetable and fruit for handy inclusion in meals is a concept that can be adapted and adopted by many busy folks. My current "ready to grab for a quick meal/snack" are lacinto kale already dressed with olive oil, wine vinegar, shallots and shaved asiago, and an overabundance of Lebanese cucumbers in a spicy yogurt dressing.
We make our own, sort of. He starts with a package of Good Seasons Italian or Zesty Italian dressing mix. He uses white balsamic vinegar and about a 50/50 mix of olive oil and whatever vegetable oil we have on hand (Wesson soybean, at present). The mixture of oil is so that his doesn't congeal in the refrigerator.
I prefer a vinaigrette based loosely on an Egyptian salad dressing recipe I picked up a few years ago. Start with a clove or three of finely minced garlic, then grind it with a couple of teaspoons of fine sea salt to make a paste. Scoop those into a mixing jar. Maybe add some dried sumac, or a touch of dijon mustard, or freshly chopped cilantro and/or parsley, depending on mood and availability. For acid I generally use lemon juice - Meyer if I can get it - but if the lemons are tooooo strong I may tone it down a bit with white wine vinegar. I like straight olive oil, even though I have to take the salad dressing out of the refrigerator in advance to get it to de-congeal. My preferred proportions are 2 parts oil to 1 part acid, so if I squeezed enough lemon to get 1/2 cup I'll use 1 cup olive oil.
With regard to the congealing oil, I've discovered that if I can keep the dressing emulsified it doesn't set up as hard. Toward that end I've experimented with a touch of xanthan gum, to some success, although it's easy to overdo it and give the dressing an unpleasant drooly consistency.
Once I hit on the "two parts oil to one part vinegar" routine, I started having a blast with making my own salad dressings. I find that walnut oil and (red) balsamic vinegar are brilliant together.
You can see my salad dressing, recently shaken (it does separate quickly), in the background of this lunch photo.