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When you've spent 35 minutes or longer making dinner, dressing the salad is often something you do on autopilot, a consistent--but, let's face it, tired--combination of an oil, an acid and some fresh ground pepper. If you're feeling a little bored, here are four easy ways to put the joy back into your salad.

If you like olive oil and vinegar, try...skipping the vinegar completely. Theo Stephan, founder of the California olive oil producer Global Gardens, and author of the new cookbook Olive Oil and Vinegar for Life, says real (meaning it has no more than 0.8% acidity), fresh, extra-virgin olive oil can stand as a dressing on its own, though you can add fresh herbs or minced garlic, too.

If you like ranch dressing, try... making it with yogurt. Whisk a tablespoon of white wine vinegar and a few spoons of plain yogurt with salt and pepper. Then whisk in a tablespoon of olive oil. The yogurt will give the dressing a tangy zip.


If you like a Dijon vinaigrette, try...taking the usual ingredients--red wine vinegar, mustard and shallot--but use walnut oil in place of olive oil. The nutty condiment is especially good with warm goat cheese and crunchy frisee lettuce. It will go rancid quickly, though, so buy it somewhere that has good turnover.

If you like olive oil and lemon juice, try...adding honey and shallot. A few teaspoons of wildflower honey and a minced shallot add a subtly sweet note, ideal if your salad has fruit (apple slices are one seasonal idea) and a tangy cheese like goat.

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