Everyone wants to eat healthy salads, but all that roughage requires a good dressing to, well, dress it up. Bottled dressing can be loaded with all sorts of stuff you might not want, so making your own Vinaigrette is a good thing to do.

But, when I'm in a hurry to eat, I really hate looking up a recipe, then measuring stuff out, then whisking it together, and then hoping it doesn't separate before I can get it on a salad.

I realized there were some steps I could take to streamline the process. The key is in the supplies needed:

Good Seasons cruet: These cruets have molded lines on the side to show various fill levels. No measuring! Alas, the cruet assumes you'll be adding their dressing powder plus some rehydrating water. We won't, but don't worry. It'll all work out.
Vinegar: What kind? Whatever you like! I like (not real) balsamic. Just don't use white distilled.
Dijon mustard: This adds flavor and acts as an emulsifier. Get a creamier one.
Garlic paste in a squeeze tube: Paste, not chopped or minced. It's important that it's paste, both for taste and emulsification.
Fresh herbs in a squeeze tube: No chopping! I like using basil or a mix of "Italian Herbs."
Fresh ground pepper
Oil: What kind? Whatever you like. Olive oil is great, but may harden when you refrigerate leftover dressing. I'm using canola. Just don't use motor.
A teaspoon: This is the only measuring thing that'll end up dirty.