dressed for dinner

These fresh homemade salad dressings beat the bottled stuff hands down. Tossed with fresh greens, they make a side salad special. Add some grilled chicken, shrimp, or steak, and dinner is done! Store any leftover dressing in the refrigerator for up to 1 week.

1 Basic Vinaigrette: On a cutting board, mash 1 garlic clove, peeled, with 3 pinches salt. Place garlic mixture in a screw-top jar. Add ⅓ to ½ cup red wine vinegar or fresh lemon juice, 1 teaspoon Dijon-style mustard, and salt and freshly ground black pepper to taste. Shake until well blended. Add 1 cup extra virgin olive oil. Cover; shake until smooth. Makes about 1⅓ cups.

2 Citrus Vinaigrette: In a screw-top jar combine ¾ cup grapefruit juice; ½ cup salad oil; 2 tablespoons honey; 1 tablespoon snipped fresh thyme or 1 teaspoon dried thyme, crushed; ¼ teaspoon salt; and ¼ teaspoon ground black pepper. Cover; shake well to mix. Makes about 1⅓ cups.

3 Herbed Balsamic Vinaigrette: In a screw-top jar combine ¼ cup olive oil; ¼ cup balsamic vinegar; 1 tablespoon sugar (optional); 1 teaspoon snipped fresh basil or ½ teaspoon dried basil, crushed; 1 teaspoon snipped fresh thyme or ½ teaspoon dried thyme, crushed; and ½ teaspoon snipped fresh marjoram or ¼ teaspoon dried marjoram, crushed. Cover; shake well. Makes about ½ cup.

4 Pancetta Vinaigrette: In a small skillet cook 2 ounces pancetta or 3 slices bacon, chopped, until crisp. Drain fat; set aside. In a small bowl stir together 3 tablespoons fresh lemon juice and 1 tablespoon red wine vinegar. Whisk in 1 tablespoon Dijon-style mustard. Gradually whisk in ⅔ cup olive oil until mixture is slightly thickened. Season to taste with salt and freshly ground black pepper. Stir in cooked pancetta. Makes about 1 cup.

5 Raspberry-Hazelnut Vinaigrette: In a screw-top jar combine ¼ cup hazelnut or walnut oil, ¼ cup raspberry vinegar, 1 tablespoon snipped fresh parsley, and 2 teaspoons honey. Cover; shake well. Makes about ⅔ cup.

6 Sesame-Soy Vinaigrette: In a screw-top jar combine 4 tablespoons salad oil, 4 tablespoons rice vinegar, 4 tablespoons soy sauce, 4 teaspoons toasted sesame oil, 1 teaspoon sugar, 1 teaspoon grated fresh ginger, and 1 teaspoon ground black pepper. Cover; shake well. Makes about ¾ cup.

7 Buttermilk-Garlic Dressing: In a screw-top jar combine ½ cup mayonnaise and 1 tablespoon cider vinegar. Cover; shake until well combined. Add 1 tablespoon snipped fresh parsley; 1 tablespoon snipped green onion; 1 small clove garlic, crushed; 1 teaspoon Dijon-style mustard; ½ teaspoon onion powder; ½ teaspoon salt; ¼ teaspoon ground black pepper; and ½ cup buttermilk. Cover; shake until combined. Makes about 1 cup.

8 Blue Cheese Dressing: In a blender or food processor combine ½ cup yogurt or sour cream, ¼ cup cottage cheese, ¼ cup mayonnaise, ¼ cup crumbled blue cheese, ¼ teaspoon salt, and ¼ teaspoon cracked black pepper. Cover; blend or process until smooth. Stir in 1 cup crumbled blue cheese. If necessary, stir in 1 to 2 tablespoons milk to make dressing of desired consistency. Makes about 1¼ cups.

9 Pepper-Parmesan Dressing: In a medium bowl combine 1 cup mayonnaise, ¼ cup milk, 2 tablespoons grated Parmesan cheese, 1½ teaspoons cracked black pepper, 1½ teaspoons cider vinegar, ½ teaspoon onion powder, ½ teaspoon garlic powder, ¼ teaspoon lemon juice, a dash bottled hot pepper sauce, and a dash Worcestershire sauce. Whisk to combine. Cover; chill in refrigerator for at least 2 hours or up to 24 hours before serving. Makes about 1⅓ cups.

10 Thousand Island Dressing: In a small bowl combine 1 cup mayonnaise and ¼ cup bottled chili sauce. Stir in 2 tablespoons sweet pickle relish, 2 tablespoons finely chopped green or red sweet pepper, 2 tablespoons finely chopped onion, and 1 teaspoon Worcestershire sauce or prepared horseradish. Makes about 1½ cups.