Cold Duck salad dressing

According to Wikipedia:

Cold Duck is the name of a sparkling wine made in the United States that was at one stage the best-selling sparkling wine in America.

The wine was invented by Harold Borgman, the owner of Pontchartrain Wine Cellars in Detroit, in 1937 and based on a traditional German custom of mixing all the dregs of unfinished wine bottles with champagne.

The wine he produced was given the name Kalte Ende (cold end), until it was humorously altered to Kalte Ente meaning 'cold duck' in German. Legend has it that a Paulo Gamboa - known commonly by his nickname "The Cold Duck" - was a frequent drinker of the product, thus inspiring the name change.

I took the photo at the top of this entry to ask the rhetorical question - Could a decent salad dressing come from mixing all the dregs of unfinished salad dressings, perhaps with the addition of more vinegar & oil or mayonaise?

I also took the picture to illustrate what can happen when you take salad to several pot luck lunches or dinners always returning with a bottle or two of dressing that is not quite empty. In fact, only one of the 16 bottles in the picture is even less than one-fourth full. This is truly a case of our refrigerator runneth over.

As a side note, in the family household of my teen and pre-teen years we had only one type of salad dressing - Miracle Whip. I remember being absolutely puzzled when as a teenager during one of our rare times eating out, the waiter asked which dressing I wanted for my salad. "There's more than one kind?" I replied.