Netix - give me a bit more information on which types of sauces you are using and I'll put a few things together for you.

Ok - I'll start with the salad dressings because that's an easy one to deal with - I'll start with a little theory that is common to most salad dressings.

Most salad dressings share a common base, which is nothing more complicated that a mixture of oil and acid (usually vinegar) - all you need for a basic salad dressing is to mix them together in the right ratio which is around 3 parts oil to 1 part acid.

The simplest dressings rely on putting the oil and acid in a jar and shaking the life out of it in order to mix the two together to form an emulsion.
However oil and water don't mix well and the acid is mostly water, so if you want to make a more stable and longer lasting dressing then you need to use some sort of emulsifying agent to help them mix. If you read the ingredients on the commercial recipes they all have some sort of emulsifier amongst the additives.

Mustard is a great emulsifying agent, and can make a really stable base salad dressing, you will need:-

A small mixing bowl
A whisk
Oil - Extra Virgin Olive Oil, or a salad oil
Dijon Mustard
White Wine Vinegar
Salt and Pepper

Put a teaspoon of mustard into the bottom of the mixing bowl, then slowly (drop by drop) use the whisk to beat the oil into the mustard. It's important to start slowly when you add the oil, but you should find that you can add the oil a little faster after the first tablespoon or so. You should be able to add 5-6 tablespoons of olive oil to the mustard without any visible signs of it 'splitting' - as soon as it looks like your beating isn't managing to get the oil absorbed into the mixture then stop adding it. The mixture should look smooth and creamy, now add the vinegar - roughly about a third of the quantity of oil and mix it together, season with a pinch of salt and a grind of pepper and the dressing is ready - taste it to check.
A dressing made like this is stable enough to keep in the fridge for a couple of weeks, and if you want to make larger quantities then it works well in a food processor.

Once you have mastered this basic recipe then you can adapt it to make many other dressings;-

try adding a dash of single cream after the vinegar to make a french-style creamy dressing

Honey Mustard - Start with wholegrain mustard, and finish with a teaspoon of liquid honey

You can also use different acids to alter the taste, there are a range of vinegars with a huge variety of flavours and prices....but I think that it's nice to use citrus juice as the acid, it's much cheaper and adds a real punch.

Lemon Juice is classic, Blood Oranges work really well, Grapefruit, Navel Oranges, Passionfruit or any other sharply acidic fruit juice or pulp can be used - you may need to vary the 3:1 ratio depending on the strength of the acid - make it to your own personal taste.

Even the fuller bodied dressings are made in the same way, to make a mayonnaise style dressing we just add a couple of egg yolks to the mustard as a further emulsifier, then add the oil as before - it's best to use a lighter oil like sunflower, or a light olive oil as you can 200ml of oil to your starting teaspoon of mustard - you will find that the more oil you add, the thicker the dressing becomes. Then add your choice of flavouring - lemon juice, herbs, saffron, garlic.

A few salad ideas:-

Warm Red Onion and Halloumi Salad - gently fry chopped red onion and slivers of halloumi cheese until the onion has sweetened and the halloumi is soft, then toss through salad leaves with a dressing made with wholegrain mustard

Fennel and Orange Salad - Finely shred Fennel, Peel an Orange with a knife to remove all the Pith, and then cut out each segment by running a knife between the membranes. Make the salad dressing using wholegrain mustard and the juice of an orange instead of vinegar - toss the fennel and orange pieces with salad leaves and the dressing. This goes wonderfully with fatty meat like grilled duck breast and also with fish.