Most people like to top their salads off with a dressing of some nature. It's convenient to use a bottled dressing you find in the store. But, wouldn't it be nicer to make your own? You can make it just the way you like it. And, it's surprisingly easy to do.

BASIC RANCH

Ranch dressing is a favorite in many households. Its rich, creamy texture completes almost any garden salad. To make a basic ranch dressing mix 2/3 cups yogurt, 2/3 cups mayonnaise, 1 1/2 teaspoons olive oil, 1 tablespoon fresh lemon juice, 1/2 cup of buttermilk (either whole or low-fat; the whole fat version will be a bit creamier), 1 1/2 teaspoon minced garlic, some chopped chives and green onions. Add salt and pepper to taste. Mix ingredients thoroughly and pour over your salad. That's it! This recipe makes about two cups of dressing. You can store any extras in the refrigerator in an airtight container for about two weeks.

VINAIGRETTE

A vinaigrette is defined as a sauce, or dressing, that contains oil and either vinegar or lemon (or lime juice). It's very quick and easy to make. The basic recipe is three parts oil to one part juice. Other ingredients are added to change the flavor. A deliciously simple cilantro lime vinaigrette can be made by mixing together 3/4 cup olive oil, the juice from one lime (you can make it a cilantro lemon vinaigrette by using lemon juice instead of lime), and some chopped cilantro, about 3 or 4 tablespoons. Mix thoroughly and drizzle the dressing on your salad. This recipe makes about 2 cups of dressing and like the ranch, any leftovers will keep up to two weeks in the refrigerator.

HONEY MUSTARD

A simple and basic honey mustard dressing needs just three ingredients: honey, mustard and vinegar. Stir together 2/3 cup honey, 1/4 cup grainy mustard (like Dijon), and 1 tablespoon white wine vinegar. Pour on your salad and enjoy. This will make just under 1 cup of dressing; leftovers can be refrigerated.

FRENCH

A basic French dressing, which has both oil and vinegar, follows the ratio of 3:1 for each. However, you don't have to confine yourself to vinegar; you can use any type of juice that is acidic, like orange, grapefruit, lemon or lime. For about a quarter-cup of freshly-prepared French dressing, mix 1/2 teaspoon salt, 1 tablespoon vinegar (your choice), and 3 tablespoons olive oil. Add freshly ground coarse black pepper to taste.