Four fast, fresh salad dressings

I admit, I have plenty of store bought salad dressings in my fridge door, some pricey and all-natural, and others, cheap and chock full of preservatives. But no matter their promise or how much I secretly enjoy them (read: Catalina on Frito Salad), they still make me feel like a big fat cop out, because, really, what’s more deelish on a salad than a worthy, homemade dressing? Scratch-made creamy dressings and vinaigrettes might seem like unnecessary inconveniences, but they’re one of the easiest things to make once you embrace the rhythm. A few on-hand ingredients can result in something luxurious. Here are a few of my favorites.

Creamy Feta Dressing

5 oz. fetaQuarter cup buttermilkHalf cup plain yogurt1 clove garlic1 teaspoon oreganoSalt and pepper to taste

Place all ingredients in a food processor and combine. Thin with more buttermilk if necessary.

Raspberry Dressing

One cup mayoHalf cup sugar3 Tbls. raspberry wine vinegar

This sweet, rich dressing, handed down to me from a friend, works well with spinach, red onion, walnuts, strawberries or grapes, slices of citrus and crumbled bacon.

Buttermilk Avocado Dressing

One ripe avocadoHalf cup buttermilkJuice from one half limeDash of Worcestershire sauceSalt and fresh ground pepper to taste

Place all ingredients in a food processor and combine. Thin with buttermilk if necessary.

Fool-Proof Vinaigrette

Recommendations for the oil-to-vinegar ratio tend to range from 3:1 to 1:1. I use 2:1, but adjust accordingly.

Half cup oilQuarter cup balsamic or red wine vinegarOne clove garlic, smashed slightly, then peeledQuarter cup fresh herbs (basil and parsley are my favorites)

Slowly add oil to vinegar, whisking continuously to emulsify. Add garlic and herbs and let marry in a jar for about half an hour before serving.

Maggie Heyn Richardson’s food writing has appeared in EatingWell Magazine, Taste of the South Magazine and on the public radio program, On Point. She is a regular 225 contributor.