Fresh Dressings for Summer Salads

By Wendy Gordon

Judging by the array of salad dressings in the grocery store, you'd think making salad dressing was a complex business. But it's actually extremely simple. In not much more time than it takes to open a bottle, you can create homemade salad dressings that cost a lot less and taste a lot better than commercial ones.

Basic Vinaigrette

Here is my basic vinaigrette salad dressing. You can vary the dressings by changing the type of oil or vinegar used. Substituting all olive oil for the olive/canola mix makes for a richer, more full-flavored dressing. You can substitute red or white vinegars for the balsamic; I like using the herbal vinegars I make using basil, oregano, garlic, chives, sage, rosemary, and/or chili peppers from my garden. Substituting lemon juice for the vinegar makes for a light fresh dressing good on Greek salads.

• 1/3 cup extra virgin cold pressed olive oil
• 1/3 cup canola oil
• 1/3 cup balsamic vinegar
• 1 heaping T Dijon mustard
• 1/2 teaspoon seasoned salt dash black pepper

1. Combine all the ingredients in a covered jar and shake until well-mixed.

Lime-Cumin Vinaigrette

This dressing (adapted from Vegetarian Cooking for Everyone, by Deborah Madison) tastes great with a lettuce, avocado, and toasted pine nut salad, or as a dressing for lightly cooked vegetables such as carrots.

• 1 garlic clove, minced
• 3 T fresh-squeezed lime juice
• zest of 2 limes, grated
• 2 T shallots, minced
• 1 small jalapeno chile, seeded and minced
• 1/2 teaspoon cumin
• 1/2 teaspoon coriander
• 1/4 teaspoon dry mustard
• 1/3 cup olive oil
• 2 T cilantro, minced

1. Combine the garlic, lime juice and zest, shallots, chile, and spices in a bowl.
2. Whisk in the olive oil. Let the dressing sit for 15 minutes.
3. Add cilantro just before serving.

Bleu Cheese Dressing

You can make this bleu cheese dressing as rich and thick as you want by choosing which type of dairy product to add.

• 1/3 cup olive oil (extra virgin)
• 5 teaspoons white wine vinegar
• 2 T butter milk, low fat plain yogurt, or sour cream
• 3 ounces blue cheese, crumbled
• Dash of black pepper

1. Whisk all ingredients except pepper in a bowl until desired smoothness is reached.
2. Add black pepper to taste.