As wonderful spring greens start to sprout, salads become a bigger part of our dinner plan. And the produce section is bursting with options. To keep things interesting, we like to make homemade dressings instead of relying so heavily on store-bought brands. Introducing new flavors to the family also keeps us from getting bored with "salad again."Gingered Carrot Dressing

Makes about 2 cups

1/2 pound baby carrots

1/2 small yellow onion or 1 large shallot (for about ¼ cup)

2 tablespoons bottled chopped ginger

1/4 cup rice vinegar

1 tablespoon reduced-sodium soy sauce

1 tablespoon toasted sesame oil

1/4 cup water

1/2 cup vegetable oil

• Coarsely chop the carrots. Place them in a blender and pulse to chop into small bits. Stir and scrape the sides as necessary to chop well.

• Depending on the size of your blender, you may need to chop the carrots in two batches. A food processor will make quicker work of the chopping, but a blender is needed for the smooth finish in the end.

• Peel and coarsely chop onion or shallot and add to blender.

• Add rest of the ingredients, except the oil. Pulse to mix.

• With motor on, drizzle oil through opening in top of blender.

• When all the oil is added, blend until smooth, about 30 seconds.

• Serve immediately or cover and refrigerate for up to 1 week.

Nutritional information per taplespoon: 37 cal., 4 g fat (1 g sat.), 0 mg chol., 1 g carb., 25 mg sodium, 1 g fiber, 0 g pro.Soy Vinaigrette

Makes about 1 1/2 cups

1/4 small yellow onion or large shallot (for about ¼ cup chopped)

1 clove fresh garlic

1 tablespoon bottled chopped ginger

3 tablespoons rice vinegar

2 tablespoons ketchup

1/4 cup reduced-sodium soy sauce

2 tablespoons water

1/2 cup vegetable oil

• Peel and coarsely chop the onion or shallot. Place in a blender. Pulse to chop into small bits.

• Add the rest of the ingredients, except the oil. Pulse to mix.

• With the motor running, drizzle the oil through the opening in the top of the blender.

• When all the oil is added, blend for 30 seconds.

• Serve immediately or cover and refrigerate for up to 1 week.

Nutritional information per tablespoon: 44 cal., 5 g fat (0 g sat.), 0 mg chol., 1 g carb., 115 mg sodium, 0 g fiber, 0 g pro.

Beverly Mills and Alicia Ross are co-authors of "Desperation Dinners!" (Workman, 1997), "Desperation Entertaining!" (Workman, 2002) and "Cheap.Fast.Good!" (Workman, 2006) .

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