Homemade dressings often have less fat, calories, added sugar, and salt than the store-bought ones. And they’re easy to make. Start with 3 parts oil to 1 part acid, such as lemon juice or vinegar. For added flavor toss in fresh or dried herbs, spices, minced garlic or shallots, or some grated ginger or Dijon mustard. Whisk in a bowl or shake in a mason jar. Then toss in your salad. Keep leftover dressing in the fridge for up to 2 days.