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These pair well with strong greens and sweet vegetables like a mix of shredded carrot and chopped endive or cubed apple and chopped romaine. They’re also good drizzled on grilled fish or steamed Brussels sprouts as a “finishing sauce.”

Ponzu Vinaigrette

2½ tablespoons lemon juice

2 tablespoons soy sauce

1 teaspoon sugar

3 tablespoons peanut oil

Sesame Vinaigrette

1½ tablespoons rice vinegar 1 tablespoon toasted sesame oil

½ teaspoon soy sauce

¼ cup peanut oil

Lime Ginger Vinaigrette

1½ tablespoons lime juice

tablespoon white wine vinegar

1 teaspoon minced peeled fresh ginger

¼ teaspoon salt

¼ teaspoon freshly ground black pepper

¼ cup olive oil

Spicy Asian Vinaigrette

2 tablespoons rice vinegar

1 teaspoon minced peeled fresh ginger

½ teaspoon soy sauce

½ teaspoon chili oil

¼ cup peanut oil

Unusual Vinaigrettes

These easily overpower delicate, summery greens, sweet fruits, or ripe tomatoes. Try them with very assertive salad mixes as well as drizzled on wilted spinach, turnip greens, or roasted root vegetables. Toasted walnut oil, used in the first dressing, has a much more pronounced taste than regular walnut oil and should be used sparingly.

Toasted Walnut Vinaigrette

1½ tablespoons cider vinegar

½ teaspoon finely grated lemon zest

¼ teaspoon salt

¼ teaspoon freshly ground black pepper

1½ tablespoons toasted walnut oil

¼ cup canola oil

Coffee Vinaigrette

2 tablespoons balsamic vinegar

½ teaspoon instant espresso powder

¼ teaspoon salt

1/3 cup walnut oil

Saffron Vinaigrette

1½ tablespoons red wine vinegar

1 teaspoon finely grated orange zest

1/8 teaspoon saffron threads, dissolved in 2 teaspoons hot water for 5 minutes

¼ teaspoon salt

1/3 cup olive oil

Chipotle Vinaigrette

1 chipotle in adobo, seeded and minced 1 tablespoon lime juice

½ teaspoon ground cumin

¼ teaspoon salt

¼ cup peanut oil

Creamy Dressings

To make any of these more substantial dressings, whisk all the ingredients together in a small bowl; they can be stored, covered, in the refrigerator for up to 2 days. For those dressings that use mayonnaise, consider making your own.

Butter Dressing

Best on light, summery greens mixed with raw or steamed vegetables

4 tablespoons (½ stick) unsalted butter, melted and cooled

1 tablespoon lemon juice

1 teaspoon stemmed thyme

½ teaspoon sugar

¼ teaspoon salt

¼ teaspoon freshly ground black pepper

¼ teaspoon grated nutmeg

Mayonnaise Dill Dressing

Best on crunchy greens as well as in potato salads, pasta salads, and on poached salmon

½ cup mayonnaise (regular, low-fat, or fat-free)

2 tablespoons white wine vinegar

1 tablespoon chopped dill fronds

1 teaspoon dry mustard

½ teaspoon sugar

¼ teaspoon salt

¼ teaspoon freshly ground black pepper

Thousand Island Dressing

Best as the classic: on iceberg wedges—or as a dip for vegetables

1 small scallion, minced

¼ cup mayonnaise (regular, low-fat, or fat-free)

1 tablespoon ketchup

1 tablespoon heavy cream

1 tablespoon pickle relish

½ tablespoon white wine vinegar

1 teaspoon Dijon mustard

¼ teaspoon salt

¼ teaspoon freshly ground black pepper

Hot red pepper sauce to taste

Green Goddess Dressing

Best on chopped, crunchy salads with strong, slightly bitter greens

2 anchovy fillets, minced

1 small scallion, minced

6 tablespoons mayonnaise (regular, low-fat, or fat-free)

2 tablespoons sour cream (regular, low-fat, or fat-free)

1 tablespoon minced parsley leaves

1 tablespoon minced dill fronds

1 tablespoon minced basil leaves

1 teaspoon red wine vinegar

A few dashes of hot red pepper sauce to taste

Creamy Curry Dressing

Best with a well-stocked green salad with lots of raw or steamed vegetables among the greens

1 garlic clove, crushed

½ cup mayonnaise (regular, low-fat, or fat-free)

2 tablespoons sour cream

1 tablespoon curry powder

2 teaspoons lemon juice

½ teaspoon garlic powder

¼ teaspoon salt

Buttermilk Dressing

Best on summery, light greens, such as Bibb lettuce, mixed with some chopped fresh herbs and fresh fruit

1 garlic clove, crushed

3 tablespoons buttermilk (regular, low-fat,