The vegetable-rich days of late summer are a great time to learn how to make a good vinaigrette. Vinaigrettes can be daunting for many people, who either buy it bottled or gets stuck in a one-dressing rut. But AP food writer Katie Workman says making a good vinaigrette is pretty easy. It's basically just oil and vinegar, usually in a 3 to 1 ratio. It's a good chance to try all kinds and flavors of oils and vinegars. You can also add things like shallots, mustard, garlic, herbs, cheese, and salt and pepper. Just put the ingredients in a jar, close it and shake. Add more of the oil, vinegar or other items to get the taste you like.
