As warmer weather approaches, it’s time to start thinking about all the great fresh salads that can be prepared with seasonal fruits and vegetables out of your garden or from local farmer’s markets and stands. Living in Colorado, I get really excited about this time of year because our growing season is super short and I have to take advantage of it while I can!

In honor of the upcoming salad season, I would like to share with you some of my favorite salad dressing recipes. I prefer to make my own dressings instead of buying bottled. The dairy-based dressings don’t last as long as the bottled versions, but they taste SO much better and you have the advantage of knowing what’s in it. You can also adjust seasonings and spices to suit your personal tastes.

Italian Vinaigrette
This yields about 1 cup.

Ingredients:
6 Tbs Extra Virgin Olive Oil
2 ½ Tbs red wine vinegar
2 Tbs chili sauce
1 ½ tsp Worcestershire sauce
1 clove garlic, minced
1 ½ tsp fresh parsley, minced
1 tsp Italian-blend herb seasoning
½ tsp sugar
1 Tbs freshly grated Parmesan cheese
Salt and freshly ground black pepper

Directions:
In a blender, mix all ingredients until well combined, tasting and adjusting seasonings to taste. Store in an air-tight container in the refrigerator up to 3 weeks.

The Best Blue Cheese Dressing EVER
Blue cheese dressing is my favorite and I love this recipe! This yields about 1 cup.

Ingredients:
4 oz blue cheese crumbles
¼ cup buttermilk
¼ cup sour cream
3 Tbs mayonnaise
3 tsp white wine vinegar
½ tsp sugar
1 tsp garlic powder
Salt and freshly ground black pepper

Directions:
In a small bowl blend blue cheese and buttermilk together with a fork until blue cheese crumbles are the size you want. Stir in sour cream, mayo, vinegar, sugar and garlic powder and season to taste with salt and pepper. Store in an air-tight container in the refrigerator up to 2 weeks.

You can use whole milk instead of buttermilk for a milder flavor. Experiment with different blue cheeses, too. They vary greatly in taste. I also prefer fresh, minced garlic to the powdered, but it does have a stronger flavor.

Ranch Dressing
This recipe yields about 1 ½ cups.

Ingredients:
1 cup mayonnaise
½ cup sour cream, plain yogurt or buttermilk
1 tsp fresh chopped chives
½ tsp fresh chopped Italian flat-leafed parsley
½ tsp dill weed, minced
1 tsp garlic, minced
1 tsp onion, minced
Salt and freshly ground black pepper

Directions:
In a large bowl, whisk together mayonnaise, sour cream (or other dairy), herbs, garlic, and onion. Season to taste with salt and pepper. Cover and refrigerate at least 30 minutes before serving to let the flavors meld. Store in an airtight container in the refrigerator up to 2 weeks.