Herbs used in salad dressings

Parsley may be the least appreciated, but essential herb in most dressings... and in a lot of cooking. It is very good for the immune system, too. I doubt one could use too much parsley..... even a salad of fresh parsley with salt olive oil, lemon juice, pepper and crushed garlic is not over powering - it is one of my favorite combos! Of course, you can take that same amount of parsley and cook it olive oil, ad the garlic, and lemon juice, salt and red pepper, and a pit f white wine. Turn off. Toss with pasta and top with grated parm…. very few dishes ever reach that simple, profound elegance... especially with good Italian sausage.

I agree with @judsoncarroll4 on the parsley. Very seldom that I make a dressing without it. Chives is another go to for me. Both grow in abundance directly in the kitchen garden.

What else I use depends on the season and availability but more often than not oregano and thyme as proposed by @blevinandwomba and lemon balm which adds a fruity flavor to the dressing. Sorrel is another one in the early spring as it is readily available and adds freshness. for the more earthy flavor I add lovage. In spring I often used ramson instead of garlic. Borage and borage flowers together with Dill for cucumber salad. You can use some French Marigold as well as the flowers too. Nasturtium adds spicy flavours and the flowers are pretty in salads. the flower buds can be pickeld in vinegar and used too. Basil is one of my favorite herbs in summer. I ussually plant a hedge of green and red basil as ornamental in the front garden.

The base is eithe yoghurt or a good quality olive oil. Honey from my bees for sweetness and some fruit vinegar together with salt and pepper. Sometimes garlic but that depends on the plans for the next day ;-).

+1 on crushed garlic!

Have you checked out the Grow Network's "Top Ten Immune Boosting Herbs"? Good suggestions.