My salad dressings are 3:

Salt red wine vinegar olive oil Dijon mustard (about 1/3 oil 1/3 vinegar 1/3 mustard)

Salt herbs garlic olive oil apple cider vinegar (more vinegar than oil. Crush the garlic, leave in big chunk. Leave chunk behind when serving so it keeps on flavorin')

Salt lemon juice cumin olive oil (even amounts liquids, more cumin than you'd think))

There are not in order of amount. Always put everything in the acid first, except the oil and mustard. Do not add those till salt, at least, is dissolved. Add oil in fine stream while whisking madly at end. Store in lidded jars not in fridge. The herb one turns green.