I demonstrated three methods and three flavor profiles that will make your salad dressings delicious!

Shaken Greek Dressing

This makes about ½ cup dressing, enough for 2 big salads or 4 side salads.

By Robin Asbell

1/4 cup fresh lemon juice or red wine vinegar

1/2 clove garlic, pressed

1/2 teaspoon salt

1/2 teaspoon dried oregano

1/4 cup plus 2 tablespoons extra virgin olive oil

spinach, chickpeas, cucumber, tomato, red onion, feta

For Greek: Put dressing ingredients in a jar, shake well. Makes about 1/2 cup. Build salad and drizzle dressing over it, toss.

Creamy Goat Ranch

This makes about 1/3 cup, enough for two large salads.

By Robin Asbell

1 ounce chevre, 1/4 piece

1/2 clove garlic, pressed

1/2 teaspoon salt

1/4 teaspoon black pepper

1/4 cup buttermilk

minced parsley and chives, optional

romaine, tomatoes, french beans, etc

For Ranch, mash chevre in a bowl or cup, mash in remaining ingredients, adding buttermilk gradually. Makes about 1/3 cup. Drizzle over salad.

Balsamic Vinaigrette

This makes about a cup, enough for several side salads.

By Robin Asbell

1 clove garlic

1 small shallot, 2 tbs

1 teaspoon sugar

1 teaspoon salt

1 pinch black pepper

2 teaspoons dijon mustard

2 tablespoons balsamic vinegar

1/2 cup extra virgin olive oil

1/4 cup fresh basil or other herb

mixed greens, pea shoots, tomatoes, cukes

For Balsamic: Use a food processor. With the machine running, drop in the garlic and shallots one at a time. Add salt, sugar, pepper, Dijon mustard and vinegar. Process.

 Scrape it all down, then put the lid back on and turn on the machine. Drizzle the oil in slowly, with the machine running, until emulsified. Makes about a cup. Drizzle over salad.