I was going to say blue cheese dressing, but then I saw your list of don’t likes.
I like a simple vinaigrette, such as 1 part red wine vinegar, 3 parts good olive oil, garlic, salt and pepper.
I also like a balsamic vinaigrette. Paul Newman’s line has a decent bottled balsamic vinaigrette, but it is best, of course, when you make it yourself basically by substituting balsamic vinegar for red wine vinegar.
You get a nice “curry” effect if you add a touch of Maggi to your regular red wine vinaigrette, and you can experiment with different vinegars, flavored vinegars, lemon juice, or even sour orange juice, and you can add herbs or mustards or finely grated or shredded cheese to it for a different taste.
On a different tangent, I also like dressings with a base of plain yogurt. You can make a type of “Green Goddess” dressing by putting avocado, yogurt and mayonnaise in a blender. You can make a great garlic dressing with a blend of yogurt, mayo, and garlic that has gone through a garlic press. You can also make a dressing with lemon juice, mayo, and a touch of water to lessen the strength of the lemon juice.