Eight in 10 Americans use the same salad dressing most of the time they reach for a plate of leafy greens. Ranch is the top choice for men and women, Democrats and Republicans alike.

Thirty percent of Americans 65 and older eat salads almost every day. Only 14 percent of people ages 18 to 34 tuck into a salad that often.

Perhaps most revealing of all the quirky nuggets found in Kraft's recent nationwide “Salad Dressing Survey” of 1,000 people was that 66 percent said they preferred salad dressing with no artificial preservatives.

You know an easy — and inexpensive — way to make that happen? Try whipping up a batch of homemade. Measurements don't need to be precise. The equipment needed (think whisk) is minimal. And you pay pennies for homemade vs. some serious cash for the bottled stuff.

“I think people buy salad dressing because we live in a culture that packages everything,” said Jessica Strand, author of the recently published book “Salad Dressings” (Chronicle Books, $14.95). “But it's really simple to do, and it fits with how we are going back to eating locally and organically and eating less commercially.

“Making your own dressing is not complicated; it really isn't. It can be fun.”

Strand believes some people don't experiment with making their own toppings for greenery because they are timid about trying something exotic that they haven't tasted before, and they don't realize the transformation a good dressing can bring to a salad.

“With dressings, you can change the most basic lettuce into something that has a nutty flavor because you are using walnut oil, for example,” said Strand. “A lot of a salad's flavor comes through the dressing, and a lot of people don't know that. They think the ingredients in the salad will change the flavor, but it's just as much the dressing that does that.”

For dressing success, Strand suggests the following tips:

For vinaigrettes, follow the tried and true: two-thirds oil to one-third vinegar or other acid such as lemon juice.

Emulsify, emulsify, emulsify. To reduce that overly oily texture vinaigrettes sometimes get, use a small whisk and whisk continually as you slowly pour oil into the vinegar-garlic-herb mixture. You get the same result by adding the oil, in a thin stream, to a running food processor. The fat and the acid in vinaigrettes separate when they sit for a few minutes. That's why vinaigrettes need to be shaken or whisked every time before they are used.

Consider your fats. Extra-virgin olive oil is ideal for salad dressings because it is the smoothest and least acidic of all the olive oils. Mild-flavored canola oil is Strand's first choice as an alternative to olive oil because it pairs with a variety of ingredients.

Consider your acids. Balsamic vinegar is deep and sweet. White wine vinegar is acidic and tangy and not right for all dressings; red wine vinegar is somewhat mellower. Spanish sherry vinegar has a subtle flavor with a tart finish and can be used in most recipes where vinegar is listed.

Storage balancing act: A plain vinaigrette can last up to a month in the fridge before the taste begins to alter, Strand said. If a vinaigrette has bacon, cheese or egg in it, it won't last more than three to five days. Creamy dressings hold up several days to a week in the fridge before they begin to separate and become watery. For any salad dressing, bring it to room temperature for 10 to 15 minutes, then whisk before using.

Timing is everything: Use as much as or as little dressing as you like, but consider timing. Rice, potato, or chicken salads benefit from marinating. Salads with crisp veggies should not be dressed until right before they are served.

The most important tip? “Dressings should enhance flavors, not overwhelm them,” said Strand. “It's a lesson in accessorizing.”

Of the dozens of dressings in Strand's new book, she is especially partial to the richly flavored Roasted Shallot-Sherry Vinaigrette because it can complement steamed vegetables such as green beans as well as a crisp frisée salad. She also revitalized some classics, including Green Goddess Dressing, which was in vogue in the 1970s. Her version can hold its own over a salad of crunchy veggies or serve as a sauce with poached fish or chicken.

And, because blue cheese makes everything taste better, we've included a popular recipe from San Diego cooking instructor Phillis Carey. For the calorie-conscious, we've even got a low-fat creamy dressing from the swank spa Rancho La Puerta in Tecate, Mexico.

ROASTED SHALLOT-SHERRY VINAIGRETTE

8 small shallots, peeled and ends trimmed

1 tablespoon olive oil

1 tablespoon whole-grain mustard

2 tablespoons sherry vinegar

1 teaspoon lemon zest

2 tablespoons coarsely chopped fresh parsley

3/4 cup extra-virgin olive oil

Sea salt and freshly ground black pepper

Yields 1 cup.

Preheat oven to 425 F. In a small bowl, toss shallots with 1 tablespoon olive oil. Place shallots in pie tin and roast them for 35 to 45 minutes, or until tender. Cool.

Put mustard, vinegar, zest and parsley into blender or food processor fitted with steel blade. Add 4 of the roasted shallots. Blend. Add extra-virgin olive oil in steady stream until dressing emulsifies. Transfer to medium bowl. Cut each of the remaining shallots in half (or in quarters, if they are large), and add to the dressing. Season to taste with salt and pepper. The vinaigrette keeps refrigerated for 5 to 7 days.

Nutritional analysis per (2-tablespoon) serving: 245 calories, 23 g fat, 2 g protein, 10 g carbohydrates, 0 mg cholesterol, 165 mg sodium, 0 g dietary fiber.

— “Salad Dressings” by Jessica Strand, Chronicle Books.

GREEN GODDESS DRESSING

Makes 1 cup

1/2 cup mayonnaise

1/2 cup sour cream

1 1/2 tablespoons tarragon vinegar

1 1/2 tablespoons fresh lemon juice

2 garlic cloves, minced

1/2 cup chopped fresh Italian parsley

1 tablespoon chopped fresh mint

1 1/2 tablespoons chopped fresh tarragon

2 tablespoons chopped fresh chives

6 anchovy fillets, coarsely chopped

Salt and freshly ground black pepper

Combine all the ingredients except the salt and pepper in a blender or food processor fitted with a steel blade. Blend until completely smooth. Transfer to a medium bowl. Season with salt and pepper. Green Goddess Dressing keeps refrigerated for 5 to 7 days.

Nutritional analysis per (2-tablespoon) serving: 96 calories, 8 g fat, 2 g protein, 4.5 g carbohydrates, 16 mg cholesterol, 221 mg sodium, 0.1 g dietary fiber.

— “Salad Dressings” by Jessica Strand, Chronicle Books.

THAI PEANUT DRESSING

Makes 1 cup

4 tablespoons crunchy peanut butter

1 tablespoon hoisin sauce

1/4 cup canola oil

2 medium garlic cloves, minced

2 tablespoons minced peeled fresh ginger

1/4 teaspoon cayenne pepper

6 tablespoons rice wine vinegar

3 scallions, minced

Combine all the ingredients except scallions in blender or food processor fitted with steel blade. Blend until smooth. Add scallions and stir.

Nutritional analysis per (2 tablespoon) serving: 116 calories, 11 g fat, 2 g protein, 3.6 g carbohydrates, 0 mg cholesterol, 101 mg sodium, 0.6 g dietary fiber.

— “Salad Dressings” by Jessica Strand, Chronicle Books.

GORGONZOLA SALAD DRESSING

1/4 cup red wine vinegar

2 small shallots, minced

3 cloves garlic, minced

2 tablespoons dijon-style mustard

4 ounces Gorgonzola cheese, crumbled

3/4 cup extra-virgin olive oil

Salt and pepper, to taste

Yields 8 servings.

Place vinegar, shallots, garlic, mustard and Gorgonzola in food processor and puree until smooth. Add oil; process until smooth. Season to taste with salt and pepper. Refrigerate until ready to use, up to 3 days.

Per serving: 255 calories, 25 g fat, 4 g protein, 4 g carbohydrates, 12.5 mg cholesterol, 322 mg sodium, 0 g dietary fiber.

— Phillis Carey.

JESUS GONZALEZ'S CREAMY BASIL DRESSING

Yields 1 cup.

1 teaspoon chopped shallots

1 small clove garlic, chopped

2/3 cup low-fat plain yogurt

3 tablespoons white (or golden) balsamic vinegar

1 tablespoon fresh lemon juice

3 tablespoons extra-virgin olive oil

1/3 cup whole fresh basil leaves, chopped

Salt and fresh cracked pepper, to taste

Yields 1 cup.

Blend everything but salt and pepper in a food processor or blender, pureeing until smooth. Season to taste.

Nutritional analysis per (2-tablespoon) serving: 20 calories, 0.3 g fat, 2 g protein, 2.9 g carbohydrates, 1.2 mg cholesterol, 161 mg sodium, 0.1 g dietary fiber.

— Chef Jesus Gonzalez of Rancho La Puerta in Tecate, Mexico.

COPYRIGHT 2008 SAN DIEGO UNION-TRIBUNE.

DISTRIBUTED BY CREATORS SYNDICATE, INC.