Flavor 1: Classic Vinaigrette (about 6 servings): ¼ cup extra-virgin olive oil 2 tablespoons red wine vinegar (or apple cider vinegar) 1 teaspoon Dijon mustard (look for a low-sodium brand) 1 garlic clove, grated or pressed to a paste ½ teaspoon black pepper Pinch of dried oregano 1 teaspoon honey (to balance the acidity)

Flavor 2: Creamy Yogurt Herb (about 6 servings): ½ cup plain Greek yogurt (unsalted) 1 tablespoon fresh lemon juice 1 small garlic clove, grated or pressed 1 tablespoon fresh dill, finely chopped (or 1 teaspoon dried dill) 1 tablespoon fresh chives, finely chopped ½ teaspoon black pepper 1 teaspoon olive oil

Flavor 3: Lemon Herb Vinaigrette (about 6 servings): ¼ cup olive oil 2 tablespoons fresh lemon juice 1 teaspoon lemon zest (from about ½ lemon) 1 garlic clove, grated or pressed 1 tablespoon fresh parsley, finely chopped 1 teaspoon dried basil ½ teaspoon black pepper ½ teaspoon honey Not all Dijon mustard is created equal. Standard Dijon contains about 120mg of sodium per teaspoon. Low-sodium versions cut that roughly in half. If you can't find low-sodium Dijon, dilute ½ teaspoon of regular Dijon with ½ teaspoon of water — you'll keep the emulsifying power while halving the sodium. Alternatively, skip the mustard entirely and whisk in ¼ teaspoon of cornstarch dissolved in 1 tablespoon of water to help the oil and vinegar stay combined.

Flavor 1: Classic Vinaigrette: Combine all the ingredients in a small jar with a tight-fitting lid. Seal the lid and shake vigorously for 30 seconds — you'll see the mixture turn slightly cloudy and thicken as the mustard emulsifies the oil and vinegar into a uniform suspension. Taste and adjust: if it's too sharp, add a few more drops of honey; if it's too mellow, add a splash more vinegar. Use immediately or refrigerate for up to 1 week. Always shake before using, as some separation is natural without commercial stabilizers.

Flavor 2: Creamy Yogurt Herb: Spoon the Greek yogurt into a small bowl. Add the lemon juice, grated garlic, dill, chives, black pepper, and olive oil. Whisk until completely smooth — the lemon juice will thin the yogurt slightly, and the olive oil adds a silky mouthfeel that plain yogurt lacks. If the dressing is thicker than you'd like, thin it with 1 tablespoon of water or milk. For the best flavor, refrigerate for 30 minutes before serving to let the herbs infuse into the yogurt. Keeps for 5 days in the refrigerator.

Flavor 3: Lemon Herb Vinaigrette: Combine all ingredients in a small jar, seal, and shake for 30 seconds — same method as the classic vinaigrette. The lemon zest is the star here: it contains the lemon's essential oils, which are far more aromatic and long-lasting than the juice's acidity alone. Use a microplane or fine grater and only grate the bright yellow outer layer — the white pith underneath is bitter and will ruin the dressing. Refrigerate for up to 1 week, shaking before each use.