Salad dressings by you

At least we can't think of any.

We can, however, think of a gazillion reasons to whip up - or blend or shake - a batch of homemade dressing.

You control the ingredients. That means you can cut the fat, reduce the salt, change the oil-vinegar ratio, jack up the heat or load up on garlic.

You also control the amount. You can make just enough for tonight's salad or a big batch for a family reunion.

Unless you use expensive imported ingredients, you'll save money by choosing homemade.

And it takes just minutes to make one. You can haul out your blender or your food processor, but a glass jar with a tight-fitting lid - peanut butter, anyone? - works just fine.

But all these reasons pale next to the really big one: Because they're fresh, they taste better.

Classic Garlic
Vinaigrette
3/4 cup extra-virgin olive oil
1/4 cup white wine vinegar
1 tablespoon Dijon mustard
1 teaspoon minced garlic
1/4 teaspoon salt
1/8 teaspoon pepper
Pinch of sugar
Combine all ingredients in a jar with a tight-fitting lid and shake well until blended.

Thousand Island Dressing
1 cup mayonnaise (reduced fat is fine)
1/4 cup milk
2 tablespoons red-wine vinegar
1/4 cup tomato-based chili sauce
2 tablespoons sweet pickle relish
1 tablespoon chopped fresh parsley
1 green onion, thinly sliced
Salt and pepper to taste
In a small bowl, whisk together all ingredients.
Citrus Vinaigrette
2 1/2 teaspoons extra-virgin olive oil
3 tablespoons fresh orange juice
1 1/2 tablespoons fresh lime juice
1 teaspoon red-wine vinegar
2 teaspoons honey
1/4 teaspoon salt
1/8 teaspoon pepper
Combine all ingredients, then whisk together.

Basil and Buttermilk Dressing
2 tablespoons mayonnaise
1/3 cup buttermilk
1 packed cup fresh basil leaves
1 green onion, chopped
Salt and pepper to taste
Place all ingredients in a blender or in the bowl of a food processor fitted with a steel blade. Process until the basil and green onion are well minced and the dressing is smooth.
Sources: Martha Stewart’s ‘Everday Food: Great Food Fast,” “Cooking Light Complete Cookbook: A Fresh New Way to Cook,” Anne Byrn’s “What Can I Bring?” cookbook.

Jann Malone is a staff writer at Media General’s Richmond Times-Dispatch.