From bottom left: Greek, Provencal and Tarragon Vinaigrettes<\/p><\/div>\n

Greek<\/strong>
\nIf you have fresh oregano and mint, add some to the salad greens.
\n\u00bd tbs. Fresh lemon juice
\n\u00bd tsp. Minced fresh garlic, blanched or \u00bd tsp. garlic paste
\n\u00bc tsp. Dried oregano or 1 tsp. finely chopped fresh oregano
\n\u00bd tsp. Dried mint or 1 tsp. finely chopped fresh mint
\n1 tsp. Capers, drained + \u00bd tsp. caper brine
\n2 tbs. + 1 tsp. Extra virgin olive oil (If you have Greek olive oil, use it.)
\nFreshly ground pepper to taste
\n\u00bc cup Crumbled Feta cheese to sprinkle over the greens<\/p>\n

Provencal<\/strong>
\n\u00bd tbs. White wine vinegar (You can substitute red wine or Balsamic vinegar, not Balsamic glaze, but the dressing will have a brownish color.)
\n\u00bd tsp. Herbs de Provence blend or Bouquet Garni, rubbed and slightly crushed in your palm
\n\u00bc tsp. Dijon mustard
\n\u00bc tsp. Granulated sugar or \u00bd tsp. honey
\n1\/8 tsp. Sea Salt
\nFreshly ground pepper to taste
\n2 tbs. + 1 tsp. Extra virgin olive oil (If you have French oil, use it.)<\/p>\n

Tarragon<\/strong>
\nIf you have fresh tarragon, add some to the salad greens. You also might add sliced almonds if you have them.
\n2 tsp. Sherry vinegar (or 1 \u00bd tsp. white wine vinegar + \u00bd tsp. medium dry sherry)
\n\u00bc tsp. Dijon mustard
\n1 tsp. Dried or 2 tsp. fresh, chopped tarragon
\n\u00bd tsp. Fresh lemon juice
\nSalt and Pepper to taste
\n2 tbs. + 1 tsp. Extra virgin olive oil (If you have Spanish olive oil, use it.)<\/p>\n

Asian<\/strong>
\n\u00bd tbs. Soy Sauce
\n\u00bd tbs. Rice Vinegar
\n\u00bc tsp. Granulated sugar
\n1 tsp. Pureed or fresh grated Ginger
\n1 tsp. Toasted Sesame Oil
\n\u00bd tsp. Toasted sesame seeds plus some to sprinkle over dressed greens
\nIf the finished dressing is less volume than you need, add 1 tsp. water<\/p>\n

Vietnamese<\/strong>
\nAdd fresh cilantro and thinly sliced Anaheim or Poblano chili pepper to the salad greens.
\n1 tbs. Fish Sauce
\n1 tbs. Unseasoned rice vinegar
\n1 tsp. Pureed or fresh grated Ginger
\n\u00bd tsp. Fresh lime juice
\n\u00bc tsp. Granulated Sugar
\n\u00bd tsp. Minced fresh garlic, blanched or \u00bd tsp. garlic paste
\n1\/8 tsp. Chinese Chili Paste
\n1\/8 tsp. Toasted Sesame Oil<\/p>\n

Mexican<\/strong>
\nAdd fresh cilantro, thinly sliced fresh Anaheim or Poblano chili pepper and toasted Pepitas to the salad greens.
\n1\/2 tbs. Fresh lime juice
\n1 tsp. Green Tabasco Sauce
\n\u00bc tsp. Ground toasted Cumin
\n\u00bc tsp. Ground mild red chili (Anaheim rather than Jalape\u00f1o)
\n3 tbs. Olive oil<\/p>\n