There are a few things that taste infinitely better when made from scratch like pie crust, chocolate chip cookies, and a divine salad dressing. A few years ago, I whipped together a salad bathed in shallot dressing that changed the trajectory of my cooking forever. My palate just could not go back to store-bought and so long went the days of cruising the condiment aisle for convenience in a bottle.

Some of you may prefer your greens zested with a freshly prepared dressing as well—I hope you’ll enjoy my top five. There’s a decadent one, a couple that are waist-line conscious, and all of them are a cinch to blend up.

Classic Ranch

A savory option without the guilt! This is perfect on a big Cobb salad. Blend the below ingredients until well combined. Because of the fresh herbs, it may take on a green hue, a bit of a departure from the traditional white of a dairy-based ranch.

• 1 raw egg, room temperature
• 1 cup light olive oil
• 1/2 cup coconut milk (canned, full fat)
• Juice of half a lemon
• 2 tbsp red wine vinegar
• 1 handful fresh parsley
• 1 handful fresh basil
• dash of onion powder
• 1 tsp salt (very important!)
• 1 tsp pepper

Shallot Vinaigrette

This is a simple, olive oil-based dressing for anything from shaved brussels sprouts to kale. Pour all ingredients into a bottle, shake well, and enjoy.

• 1 tbsp minced shallots
• 2 tbsp Dijon mustard
• 1/4 cup freshly squeezed lemon juice
• 1 1/2 teaspoons lemon zest
• 2 tsp honey
• 1/4 cup olive oil

Blue Cheese Dressing

If you’re having company, this Ina Garten dressing is the one to whip up. I’ve shared the wedge salad that accompanies it before, it’s on heavy rotation when entertaining! Blend all ingredients till smooth.

• 4 oz Roquefort blue cheese
• 2/3 cup good mayonnaise
• 1/3 cup plain Greek yogurt
• 1 tbsp sherry vinegar
• salt and pepper to taste

Simple Lemon Vinaigrette

A snap to make, this dressing is in my refrigerator weekly and I usually double the recipe. It’s heavenly on kale and arugula. Pour all ingredients into a bottle, shake well.

• Juice of 1 lemon
• 5 tbsp olive oil
• 2 cloves of garlic, minced
• Red pepper flakes to taste

Caesar Dressing

I live for a great Caesar salad but don’t enjoy anchovies. This dressing requires no such little fish and still tastes authentic. Serve over a bed of romaine or kale, don’t forget the French bread croutons! Add all ingredients to a food processor, pulse until well combined.

• 1/2 cup mayonnaise
• 1 tsp Dijon mustard
• 3 tbsp lemon juice
• 1 tsp Worcestershire
• 1 garlic clove
• 1/4 cup Parmesan cheese
• 1 or 2 tbsp of water to thin as necessary

Honorable mention: My go-to store-bought varieties are Organic Girl White Cheddar Ranch, Brianna’s Real French Vinaigrette, Newman’s Own Lime Vinaigrette (makes an excellent shrimp marinade too!), and Makato Ginger Dressing.