Every night, I always want to make homemade dressing—after all, a great dressing really makes the salad—but at the end of a long day, I don’t feel like chopping shallots and sauteeing garlic. So, I don’t. Instead, I end up using oil and vinegar and the salad is subpar.

But Real Simple recently had a great tip: Make salad dressing ahead of time for the week. What a no-brainer, but it never occurred to me to just make a larger amount and store it in a bottle.

Now I’m inspired to experiment with vinaigrettes.

Creamy balsamic dressing

Avocado vinaigrette

Bracing French vinaigrette with Dijon mustard and lemon

Would you do this? Do you already? Maybe I’m the last one to the party:) And I’d love to hear any recommendations for homemade salad dressings…

(Top photo from Terrain)