Put down the bottle and pick up the whisk!
For a basic vinaigrette, start with three parts oil to one part vinegar, adjusting the ratio to taste. Season, then whisk until smooth or pour into a jar and shake.
Once you've got that down, customize with the ideas below so you can actually get excited to eat that big bowl of greens.
Vinegar: apple cider vinegar
Mix-ins: lemon juice, honey, fresh tarragon, Dijon
Try it with: Kale & Collard Salad
Vinegar: balsamic vinegar
Mix-ins: anchovy paste, dried Italian seasoning, crushed red pepper flakes
Try it with: Italian Three-Bean Salad
Oil: canola oil
Vinegar: rice wine vinegar
Mix-ins: pineapple juice, ground allspice, fresh thyme
Try it with: Jerk-y Shrimp & Mango Pasta Salad