Last Updated on 10/13/2008

Published on 5/13/2008

By J.M. Hirsch

AP Food Editor

Most bottled vinaigrette salad dressings are good for one thing: marinating meat.

Which is why when it comes to dressing summer-fresh produce, you are much better off making your own. The flavors are bold and crisp, the sodium and fat usually are lower and the process is cheap and easy.

The key to making a great vinaigrette is understanding the basic balance between acids and fats needed for a tasty dressing. To some extent, this is subjective, but a 1-to-3 ratio of acid to fat is a good starting point. What you use for the acid and fat also is a matter of preference. Balsamic vinegar and olive oil are classic.

But any number of vinegars or citrus juices could be used for the acid, and numerous nut, seed and vegetable oils work well as the fat.

The combination you choose depends on two things: the additional flavors and ingredients you plan to add to the dressings and the ingredients you use in the salad. A salad that is heavy on cheese or meats, for example, does well when dressed with sharp flavors that cut through the fat. So a dressing with a mild-flavored oil and an assertive acid would work best.

Additional flavors added to the dressing itself not only affect taste, but also texture and viscosity.

A creamy vinaigrette, for example, is easily made by adding yogurt (regular or fat-free) or mustard.

Even some vegetables can produce this effect. Pureeing roasted red pepper or sun-dried tomatoes into a dressing adds lush body without tons of calories.

If calories aren't a factor, toss in slices of avocado.

But if you're looking for lots of flavor in a thinner dressing, try adding fresh herbs.

As for method, a shaker works, but a blender is best. Especially when adding other ingredients to a basic vinaigrette, the pureeing action of a blender will give you the best results.

The following recipes will give you a good start from which to experiment with your own combinations. These store well in the refrigerator, but it's best to let them come to room temperature before serving.

If you find the flavor of the olive oil too strong, you can use a blend of canola and olive oil (just be sure the total amount of oil remains 1 cup, otherwise you will need to adjust your vinegar).

Creamy Strawberry

Vinaigrette

1 cup extra-virgin olive oil

1/3 cup balsamic vinegar

1/2 teaspoon kosher salt

1/2 teaspoon freshly ground black pepper

1/3 cup fat-free Greek-style plain yogurt (regular fat-free plain yogurt can be substituted)

3 tablespoons all-fruit strawberry jam

Start to finish: 5 minutes.

Combine all ingredients in a blender and puree until smooth. If not serving immediately, leave the dressing in the blender until ready to serve, then pulse once to stir and transfer to a serving container. Makes about 1 1/2 cups.

Mexican Vinaigrette

1 cup olive oil

1/3 cup cider vinegar

1/3 cup chopped fresh cilantro

1/2 teaspoon kosher salt

1/2 teaspoon freshly ground black pepper

1/2 avocado, pitted and peeled

1 tablespoon chopped pickled jalapeno pepper slices (more or less to taste)

Start to finish: 5 minutes.

Combine all ingredients in a blender and puree until smooth. If not serving immediately, leave the dressing in the blender until ready to serve, then pulse once to stir and transfer to a serving container. Makes about 1 1/2 cups.