The dressing makes the salad! Make your greens sing with these recipes for blue cheese, ranch, Caesar, or green goddess dressing; balsamic, red-wine, or citrus vinaigrette; and many more.

Red-wine vinegar and lemon juice provide the acidity in this dressing, while brown sugar softens the flavors. This recipe is from "Mad Hungry," by Lucinda Scala Quinn.

This is the ultimate blue-cheese dressing, ideal for iceberg wedges and Cobb salads. Buttermilk, sour cream, and mayonnaise make it creamy and tangy.

White-wine vinegar, Dijon mustard, and extra-virgin olive oil combine to make a perfectly balanced all-purpose vinaigrette. This dressing will keep in the refrigerator for up to two weeks, so you can have a batch of it on hand for everyday use.

Honey and Dijon mustard add sweetness and depth to basic balsamic vinaigrette. Use good-quality vinegar for extraordinary results.

Lemon, anchovy, and Parmesan: All the traditional Caesar ingredients -- minus the coddled egg -- are here. Dry mustard powder and capers add extra kick.

Buttermilk, sour cream, and mayonnaise make this dressing rich and creamy, while ketchup and sweet pickle relish give it that distinctive Thousand Island character. Serve it with seafood salads or even burgers.

Whisk red-wine vinegar, Dijon, and minced garlic with olive oil to make the perfect vinaigrette for any green salad. This recipe is easily multiplied, so you can keep a jar of it in the refrigerator for a quick salad anytime.

Parsley, tarragon, and scallion give this dressing its distinctive green hue. Anchovy and garlic give it depth.

This tart and vibrant dressing uses the zest and juice of grapefruit, oranges, and lemons. It contains just a small amount of oil -- a great choice when you want to keep things light.

Grated cucumber adds a refreshing note to traditional ranch dressing. Buttermilk, parsley, and chives give the dressing its trademark flavor.

Anchovy fillets and shallot give this vinaigrette an extra-savory dimension. This dressing is a great match for salads with boldly flavored ingredients such as steak or olives.

Rice vinegar, ginger, jalapeno, and fish sauce make a light, spicy dressing that's perfect for Asian chicken salad, slaw, and more. It's also a great marinade for tuna steaks or pork loin.

Garlic becomes rich and sweet when roasted. A whole head of it goes into this creamy buttermilk dressing.

Paprika and ketchup are the defining flavors of this sweet-tart dressing. Enjoy it on a shrimp salad or with sliced cucumbers and tomatoes.

Grind cumin, coriander, fennel, and mustard seeds to make your own curry powder for this tart and creamy dressing. Use it to make an out-of-the-ordinary cabbage slaw, or drizzle it on baked fish.

A spoonful of sugar offsets the tartness of cider vinegar and grainy mustard in this easy vinaigrette. Try it on a salad of mixed greens with dried fruit and toasted nuts.

Freshly ground pepper and grated Parmesan add a pleasing bite to buttermilk-sour cream dressing. This is wonderful on a steak salad or sliced tomatoes.

This dairy-free dressing gets its creamy texture from pureed silken tofu. Basil, dill, chives, tarragon, and lemon zest make it fresh and lively.

Minced shallot and parsley dial up the flavor in this mild white-wine vinaigrette. This is a great all-purpose dressing to keep on hand in the refrigerator for green salads, vegetable side dishes, fish, and more.

Use your choice of fresh herbs -- tarragon, dill, chives, oregano, or thyme -- in this tangy dressing. The recipe was adapted from "Martha Stewart's Cooking School."