When you’re new to the process of making your own vinaigrette, you’ll want to measure your ingredients but after you find the combination you like most, you’ll be able to make it in your sleep. The method is the same for each recipe - whisk all ingredients together and add in oil at the end. I like mixing dressings in a mason jar because you can shake everything together and you can store the works in the fridge without ruining another dish.

It is important to note that the key to a good vinaigrette is quality ingredients. Don’t scrimp here, folks. Buy the good stuff if you’re eating it drizzled over salad. And make sure it’s EVOO.

Here are a couple of my favorite vinaigrettes to give you a few ideas to start with:

Easy Balsamic Vinaigrette

1 tablespoon Dijon mustard

2 tablespoons balsamic vinegar

1 tablespoon lemon juice

1 clove garlic, pressed

1/2 cup olive oil

Salt and pepper to taste

Basic Vinaigrette

1 tablespoon dijon mustard

4 tablespoons balsamic vinegar

1 teaspoon honey

1/2 teaspoon sea salt

1/2 cup olive oil

Fresh ground pepper

Raspberry vinaigrette:

3/4 cup olive oil

2/3 cup red wine vinegar

2 tablespoons of raspberries

2-3 tablespoons of honey

2 teaspoons Dijon mustard

1/2 teaspoon dried basil

1 tablespoon fresh parsley, minced

When you’re making a delicious salad to be topped with one of these great dressings, consider making the salad a real event by adding nuts and berries or fresh fruit on top, too. Cranberries, apple slices, almonds and goat cheese is a delicious combination with any of these vinaigrettes.

If you prefer a creamy dressing to a vinaigrette, mix plain yogurt with some Dijon mustard and chives.

Another great healthy salad dressing is mashed avocado mixed with crushed garlic, lemon juice and salt & pepper.