Salad Vinaigrettes

1/2 cup Olive Oil

1/4 cup Vinegar or Citrus Juice

1-2 tsp. minced Garlic, Ginger, Scallion or Shallot

3/4 tsp. Salt

3 tablespoons fresh Lemon Juice

3 tablespoon Dijon Mustard

1 teaspoon Honey

1 medium clove Garlic, finely minced

½ teaspoon kosher Salt

⅛ teaspoon freshly ground Black Pepper

½ cup sunflower Oil, or other mild flavored oil

2 tablespoons finely chopped Fresh Dill

1/2 cup Extra-Virgin Olive Oil

1/4 cup Sherry Vinegar

1 teaspoon Minced Garlic

1 teaspoon Dijon Mustard

3/4 teaspoon Salt

1 cup Buttermilk

½ ripe Avocado

1 tablespoon Rice Vinegar

¾ teaspoon Salt

½ teaspoon Ground Pepper

3 tablespoons fresh herbs, such as Tarragon, Mint and/or Parsley, chopped

1/2 cup Extra-Virgin Olive Oil

1/4 cup White-Wine Vinegar

1 teaspoon minced Garlic

1 teaspoon minced Fresh Dill

1/2 teaspoon Toasted Crushed Fennel Seeds

3/4 teaspoon Salt

1/2 cup Extra-Virgin Olive Oil

1/4 cup Balsamic Vinegar

2 teaspoons minced Shallots

1 teaspoon minced Pure Maple Syrup

3/4 teaspoon Salt

1/2 cup Grapeseed Oil

1/4 cup Rice Vinegar

2 teaspoons minced Scallions

1 teaspoon minced Fresh Ginger

1 teaspoon Sesame Oil

1 teaspoon Honey

3/4 teaspoon Salt

1/2 cup Sunflower Oil

1/4 cup Lime Juice

2 teaspoons minced Shallot

1/2 teaspoon Toasted Crushed Cumin Seeds

3/4 teaspoon Salt

1/2 cup Extra-Virgin Olive Oil

1/4 cup Orange Juice

2 teaspoons minced Pitted Kalamata Olives

3/4 teaspoon Salt