Dress it: up Make your own flavorful vinaigrettes

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.

What you use for the acid and fat is a matter of preference, and a 1-to-3 ratio of acid to fat is a good starting point.

Balsamic vinegar and olive oil are the classics, 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.

A salad that is heavy on cheese or meats 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.

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

If you’re looking for lots of flavor in a thinner dressing, try adding fresh herbs.

As for method, a shaker works but the pureeing action of a blender will give you the best results.

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

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 the 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)

Makes about 1 1/2 cups