SALAD DRESSING 101
Ingredients

• 3/4 cup extra-virgin olive oil
• 1/4 cup balsamic vinegar
• salt
• fresh ground pepper

Optional extras:
Spoonful of mustard, minced shallots, minced garlic, minced fresh herbs, teaspoon dried herbs, spoonful of honey or brown sugar

Directions

• Combine the olive oil and balsamic in a jam jar or other container with a good sealing lid.  Add a big pinch of salt and a few grinds of black pepper.  Screw on the lid and shake vigorously.  Dip a piece of lettuce into the vinaigrette and taste.  Adjust the salt, pepper, or the proportion of oil and vinegar to taste.
• This vinaigrette will keep on the counter for several weeks (refrigerate if you added any fresh ingredients).  The oil and vinegar will separate a few minutes after shaking - shake again to recombone before dressing your salad.

HOMEMADE RANCH DRESSING
Ingredients

• 1/2 cup sour cream
• 1/4 to 1/2 cup buttermilk, depending on your desired consistency
• 2 Tbsp mayonnaise
• 1 Tbsp minced fresh parsley
• 1 Tbsp min ced fresh cilantro or dill, or a combination of the two
• 1 Tbsp minced fresh chives
• 1 garlic clove, pressed or minced
• 1 to 2 tsp fresh lemon juice, to taste
• 1/2 tsp fine salt
• freshly ground black pepper, to taste

Directions

• In a bowl, combine the sour cream, 1/4 cup buttermilk, mayonnaise, fresh herbs, garlic, 1 tsp lemon juice, salt, and about 5 twist of black pepper. Whisk to combine. 
• Taste, and add up to 1/4 cup more buttermilk if you desire a thinner, more drizzly consistency.  Add up to 1 tsp more lemon juice if you would like more zing, and/or more pepper to kick it up a notch.
• This dressing tastes great immediately and even better after a 10-minute rest. Use as desired, and store leftovers in the refrigerator, covered for 5-7 days.

Notes
Change it up:  Like spicy ranch?  Add sriracha to taste or finely chopped seeded jalapeno.