Some lucky individuals are blessed with the proverbial green thumb; others, not so much.

While my friend Donna tills and toils every summer to produce a seemingly endless cornucopia of cucumbers, oodles of onions, tons of tomatoes and a bazillion zucchini, my meager harvest consisted of two puny peppers and a tomato plant that looks like the Leaning Tower of Pisa on a bad day (no tomatoes, just one big 90-degree angled stalk that’s taking over the side of my house).

Don’t misunderstand, I planted lots of stuff; most of it just sat there laughing at me, daring me to fertilize it one more time, and the rest was eaten or absconded with by killer bunnies and the other Disney creatures that inhabit the woods behind my home.

Friends being friends share, so my counters are loaded with all kinds of goodies that never saw a pesticide or wax coating. Some of my favorite goodies are the salad stuffs. The soft Bibb lettuce, baby cucumbers, huge heirloom tomatoes and the beautiful banana peppers are just sitting there begging me to turn them into a salad. I prefer to keep the fresh flavor of the vegetables (yes, I know that the tomato is technically a “fruit”) front and center when I make a salad, so the dressing I put on it a) has to be fresh, too, i.e. homemade; and b) light, yet tasty enough to bring out the full flavor of the sunshine in every bite.

That being my premise, the following recipes should be what you need to create a homemade salad – dressings free from preservatives, artificial flavors and other stuff no self-respecting salad would touch.

Tomato and Horseradish Dressing

1/2 tablespoon red or white horseradish

1/2 tablespoon sugar

1 tablespoon rice wine vinegar

1/2 cup chopped, seeded tomatoes

1 tablespoon tomato paste

1/2 cup olive oil

1 tablespoon fresh chopped tarragon

1 teaspoon pepper

1 teaspoon Dijon mustard

Salt, to taste

Combine all the ingredients in a blender or food processor and process until smooth. Makes 1 1/2 cups.

Kopy Cat Outback Steakhouse Ceasar Salad Dressing

1 cup mayonnaise

2 eggs

1/4 cup grated parmesan cheese

2 tablespoons water

2 tablespoons olive oil

1 1/2 tablespoons lemon juice

1 tablespoon anchovy paste

2 cloves garlic, pressed

2 teaspoons sugar

1/2 teaspoon coarsely ground pepper

1/4 teaspoon salt

1/4 teaspoon dried parsley, crushed

Combine all ingredients in a bowl. Beat with an electric mixer for about 1 to 2 minutes. Cover and chill for several hours. This stays fresh about two weeks.

Poppy Seed Dressing for a Big Salad

1 1/2 cups sugar

2 teaspoons dry mustard

2 teaspoons salt

2/3 cup rice wine vinegar

2 cups oil

3 tablespoons minced green onions

3 tablespoons poppy seeds

Mix sugar, mustard, salt and vinegar in blender or food processor. While the processor is running slowly, add the oil in a constant stream until the mixture is thick. Turn off the processor and add the poppy seeds and green onion. Pulse once or twice just to combine. Pour the dressing into container with lid and store in fridge. Makes 3 cups.

Asian Ginger Salad Dressing

1/2 cup chopped green onions

1/4 cup sesame oil

1/4 cup oil

1/3 cup rice vinegar

2 tablespoons water

2 tablespoons minced fresh ginger

2 tablespoons minced celery or parsley

2 tablespoons ketchup

1 tablespoon soy sauce

2 teaspoons sugar

2 teaspoons lemon juice

1/2 teaspoon minced garlic

1/2 teaspoon salt

1/4 teaspoon pepper

Combine all ingredients in a blender and process until the ginger is pureed and you have a smooth dressing. Makes 1 3/4 cups.