TOASTED SESAME DRESSING
Supermarkets sell a few quite good brands of a similar dressing but ours is cheaper to make at home, lower in sodium and even tastier. Stands up to strong flavors such as arugula, endive and radish.
Combine all in a screw-top jar, seal tightly and shake until well-blended. Store refrigerated and shake briefly before each use.
2 T. toasted sesame oil, 3 T. vegetable oil, 2 T. tamari or soy sauce, 1 T. lemon juice, 2 T. apple cider or rice vinegar, salt and black pepper to taste
GREEN TAHINI DRESSING
Puree in a blender: roughly 1/2 cup chopped watercress (leaves and thin stems; discard thick woody stems), 1 cup mint leaves, 1/4 cup parsley leaves and thin stems, 2 chopped garlic cloves, 1/2 cup tahini, about 2 T. lemon juice, 1 t. salt and 3/4 cup water. The dressing is rather thick so if you like thin with an additional 1/2 cup of water and adjust salt accordingly.
Whisk all the following ingredients in a small, deep bowl to blend well: 1/4 cup olive oil, 2 T. orange juice, 2 T. rice vinegar, 1 t. grainy or Dijon mustard and 1 t. crumbled dried rosemary.
MISO ONION DRESSING
Combine in a blender and process briefly, just until ingredients are well mixed. Small chunks of onion are not just fine but desirable: 3 T. vegetable oil, 3 T. cold water, 3 T. white or yellow miso, 2 t. apple cider vinegar, 2 t. prepared mustard (any kind will do), 1 T. honey or agave nectar and 1/2 small onion (chopped).
This dressing enhances crunchy, hardy salad ingredients like chopped cabbage and romaine hearts.
GARLIC & PARSLEY VINAIGRETTE
Finely chop 1 bunch of parsley and 2 cloves of garlic. Place in a mixing bowl and whisk in 2 T. dark mustard, 2 T. tamari or soy sauce, 1/2 cup olive oil and lots of fresh ground black pepper.