One way to get a lot of glass bottles out of landfills would be for everyone in the world to make their own salad dressing. This might sound like a pretty easy fix, but like most things, it isn't.

The basic formula for dressings is quite simple: 3 parts fat to 1 part acid, plus seasonings. The fat is usually oil but can also be mayonnaise, sour cream or something else creamy. The acid can be any type of vinegar or a tangy citrus juice. Simple: Pour in bowl and whisk.

The tricky part is “;plus seasonings.”; Plain oil and vinegar can be pretty boring. It's the right mix of additives that makes a dressing sing—herbs, spices, something salty (doesn't have to be salt; anchovies, patis or soy sauce work, too), sometimes something sweet (sugar, honey, orange juice) and sometimes something indefinable (miso, wine, sesame or furikake).

Getting to the right level of complexity and yum defeats many would-be dressing-whipper-uppers. They decide to leave things to the experts, as a once simple act of whisking now involves much additional mincing and mixing.

But start simple and you could surprise yourself. A little rice vinegar and fish sauce with some vegetable oil. Mayonnaise with lemon juice and minced garlic. Olive oil and a good balsamic vinegar. Make just what you need for tonight's salad, and if it's junk, try again tomorrow.

Phil and Marlo Tajiri are in the dressing-making mood and wrote in search of local-style recipes. “;My wife and I have been on a salad kick lately, and would like to try different recipes,”; Phil said.

In the category of local favorites are many Asian-influenced dressings that tend to have less fat and more sweetness than your typical vinaigrettes and Caesars. I've picked out two for the Tajiris.

The first is a Japanese-style miso dressing, similar to what you may have had with the salad in your teishoku tray at a Japanese restaurant. Adjust the flavorings to suit your taste. I like mine with more of a gingery flavor, for example, so I go heavy on that end.

MISO DRESSING

1/4 cup white miso
2 tablespoons sugar
1 teaspoon pepper
3 tablespoons rice vinegar
2 tablespoons vegetable or sesame oil
1/2 teaspoon minced ginger

Whisk together ingredients, or combine in a blender and blend until thick and smooth. Makes about 1/2 cup.

Approximate nutritional information, per 2-tablespoon serving: 120 calories, 7 g fat, no saturated fat or cholesterol, 550 mg sodium, 14 g carbohydrate, 3 g fiber, 10 g sugar, 3 g protein

This Thai-style dressing is based on one that chef Chai Chaowasaree uses on a grilled steak salad. I've found it to be versatile as a dressing and marinade. It has no fat, but is heavy on the sodium. Pick your poison.

LEMONGRASS-GARLIC DRESSING

1/4 cup lime juice
1/4 cup fish sauce or soy sauce
2 garlic cloves, chopped
1 tablespoon chopped lemongrass
1 tablespoon sugar, or to taste
1/2 tablespoon chili pepper, or to taste

Whisk together ingredients. Taste and adjust seasonings. Makes about 1/2 cup.

Approximate nutritional information, per 2-tablespoon serving: 25 calories, no fat or cholesterol, greater than 1,300 mg sodium, 6 g carbohydrate, 0 g fiber, 3 g sugar, 1 g protein