Ah, back in my beautiful home state of Maine! In the words of Dorothy, “there’s no place like home.” If only a mere click of my ruby red flip-flops would transport me from one house to the other rather than enduring three days of driving.

One of the first things on my to-do list was to make a batch of homemade vinaigrette.

I’ve used the same recipe for almost 30 years and you will always find it in my fridge. It does double duty as a marinade for shrimp and with the addition of a bit of a purchased habañero infused aioli, it adds a real kick to simple grilled chicken.

We eat salad pretty much every evening in our house; I cannot imagine pouring a bottled dressing full of artificial ingredients onto my nice fresh veggies. I am hoping to convince all of you to try one of these homemade favorites from my kitchen.

Creamy feta dressing

• 2 Tbsp. crumbled feta cheese
• 1/2 cup mayonnaise*
• 1/2 cup sour cream*
• 1 tsp. lemon juice
• 1 small clove garlic, peeled and minced
• 1/4 tsp. freshly ground black pepper
• 1 Tbsp. grated Parmesan cheese

Combine all ingredients in a small bowl and blend well. Yield: about 1-1/4 cups. *Reduced fat may be used.

Suggested salad ingredients: Spinach, hard-cooked eggs, bacon, red onion, radishes and pine nuts.

Warm bacon-mushroom vinaigrette

• 4 oz. bacon (about 4 slices) cut into 1/2-wide strips
• 2 cups sliced mushrooms
• 3 Tbsp. sherry vinegar
• 1/4 cup water
• 2 Tbsp. vegetable oil
• Salt and freshly ground black pepper
• 2 Tbsp. chopped fresh parsley

Cook bacon with 3 Tbsp. water in a medium skillet over medium heat, stirring often, until bacon starts to crisp. Add mushrooms; cook, stirring occasionally for 5-6 minutes or until mushrooms are tender and bacon crisp. Add vinegar and water; simmer for 1 minute or until reduced by half. Stir in vegetable oil. Season with salt and freshly ground black pepper. Stir in parsley. May be made 1 day ahead; re-warm before using. Yield: about 1 cup.

Suggested salad ingedients: sturdy greens (Kale, Romaine or spinach), croutons

Grand marnier salad dressing

• 1/2 tsp. freshly grated orange zest
• 1/2 small orange, peeled and pith removed and flesh cut into sections
• 1-1/2 Tbsp. white wine vinegar
• 1 tsp. fresh lemon juice
• 2 Tbsp. Grand Marnier liqueur
• 4 Tbsp. extra virgin olive oil
• Salt and freshly ground black pepper to taste

Combine orange zest, orange sections, vinegar, lemon juice, and Grand Marnier in food processor or blender. Process until mixture is smooth. With machine running, add olive oil in a slow stream; season to taste with salt and pepper.

Suggested salad ingredients: Red leaf or Boston lettuce for lining plates, top with grated cooked beets, Mandarin orange sections, shaved fennel and red onion.

Avocado dressing

• 2 large ripe avocados
• 1 cup sour cream
• 1 cup light cream
• 1 Tbsp. grated onion
• 1 dash cayenne pepper
• 1 tsp. salt
• 2 cloves garlic, peeled and crushed
• 2 Tbsp. fresh lemon juice

Place all ingredients in a blender or food processor and blend until smooth. Cover tightly with plastic wrap and refrigerate at least 2 hours before serving.

Suggested salad ingredients: red lettuce, cherry tomatoes (halved), red onion slivers, yellow bell pepper, crushed tortilla chips for garnish.

Miso, carrot and sesame dressing

• 1/2 cup white miso (available in Asian section of most supermarkets)
• 6 Tbsp. vegetable oil
• 1/4 cup (packed) finely grated carrot
• 2 Tbsp. finely grated ginger root (do not substitute dried ginger)
• 2 Tbsp. unseasoned rice vinegar
• 4 tsp. toasted sesame seeds
• 2 tsp. toasted sesame oil
• 2 tsp. honey
• 1/4 cup water

Place all the ingredients in a container with a tight fitting lid. Cover and shake vigorously until well combined. Cover and chill for at least 2 hours before serving. Yield: about 1-1/2 cups. (Note: May be made 2 days ahead.)

Suggested salad ingredients: Finely shredded bok choy, thinly sliced celery, steamed snow peas and garnish with chow mein noodles.

Chipotle ranch dressing

• 1/2 cup mayonnaise
• 1/2 cup buttermilk
• 1 Chipotle pepper in adobo sauce, minced
• 1 Tbsp. minced fresh cilantro
• 1 Tbsp. minced fresh chives
• 1 tsp. fresh lime juice
• 1/4 tsp. salt

Combine all ingredients in a small bowl and whisk to combine. Cover and refrigerate for up to 5 days. Yield: about 1 cup.

Suggested salad ingredients: Romaine or red leaf lettuce, pitted fresh cherries, red onion slivers and garnish with pistachios.

Honey mustard dressing

• 2 Tbsp. balsamic vinegar
• 1 Tbsp. mild flavored honey
• 1 tsp. Dijon mustard
• 1/4 tsp. freshly ground black pepper
• 1/4 cup extra virgin olive oil

Combine vinegar, honey, mustard and black pepper in a small bowl. Whisk until combined. Slowly add olive oil, whisking constantly. Cover and refrigerate. Yield: about 1/2 cup.

Suggested salad ingredients: Arugula and spinach leaves, Jicama, sliced fresh mushrooms, peas.

The last 2 salad dressings are my tried and true creations that we enjoy very often and go well with any salad combo you can dream up. (My hub says the blue cheese dressing is best eaten right out of the container with a spoon!)

Federal street vinaigrette

• 1 cup canola oil
• 4 Tbsp. cider vinegar
• 4 Tbsp. fresh lemon juice
• 4 tsp. sugar
• 1 tsp. Dijon mustard
• 1/4 tsp. white pepper
• 2 cloves garlic, peeled and minced

Combine all ingredients in a jar or bottle with a tight fitting lid. Shake well. Store in refrigerator for up to 1 month. Yield: 1-1/2 cups. (Note: Recipe can be doubled or tripled with good results.)

Blue cheese dressing

• 1 cup mayonnaise
• 1/4 cup sour cream
• 2 Tbsp. cider vinegar
• 1 Tbsp. sugar
• 1/4 tsp. ground white pepper
• 1large clove garlic, minced
• 1/2 cup crumbled blue cheese
• Milk as needed to thin to desired consistency for dressing, if desired

In a medium bowl, combine mayonnaise with sour cream, vinegar, sugar, white pepper and garlic. Beat until fluffy. Fold in blue cheese. Cover and store in refrigerator for up to 3 days. Yield: about 1-1/2 cups dressing. (Note: You can leave this dressing nice and thick and use it as a dip for raw veggies.)

Paula Anderson is a freelance journalist specializing in food, entertaining and nutrition. She writes for several newspapers, as well as Maine Food & Lifestyle Magazine. She divides her time between Scarborough and Big Pine Key, Fla., where she lives with her husband Peter. Correspondence can be addressed to her at the Boothbay Register, P.O. Box 357, Boothbay Harbor, ME 04538 or the Wiscasset Newspaper, P.O. Box 429, Wiscasset, ME 04578. You can also write to her directly via email at pander@maine.rr.com.