WITH our weather warming up, I am always asked how I make really tasty salads. Well the answer is in the dressing. A salad dressing can take a few leaves and turn them into something extraordinary.

Here are a few of my favourite dressings that I keep in my fridge to flavour up anything from my wild garden leaves to steamed vegetables and stir-frys. They even double as marinades.

Moroccan spiced yogurt dressing:

Makes 1 cup, prep time five minutes

INGREDIENTS:

250g natural Greek yogurt, 2 tbs lemon juice, 1 tsp minced garlic, 2 tbs Moroccan seasoning, ¼ cup chopped mint, salt and pepper

METHOD: Combine all the ingredients together and keep in the fridge for up to two weeks.

Sweet chili and lime dressing:

Makes 1 cup, prep time five minutes

INGREDIENTS: ½ cup sweet chili sauce, Juice of 1 lime, 3 tbs fish sauce, 1 tbs fresh grated ginger, ½ cup water, 1 tbs sesame oil

METHOD: Combine all the ingredients together and keep in the fridge for up to two weeks.

Italian dressing:

Makes 1/2 cup, prep time five minutes

INGREDIENTS: ¼ cup extra virgin olive oil, ¼ cup red wine vinegar, 1 clove of garlic finely minced, 2 tbs of freshly chopped continental parsley, ¼ tsp oregano dried, salt and pepper

METHOD: Combine all the ingredients in a jar and shake to combine. Keep this in the fridge. If the oil hardens, leave the dressing out for 10 minutes before using again.

Creamy dressing:

Makes ½ cup, prep time 5 minutes

INGREDIENTS: 1/3 cup sour cream, 2 tsp horseradish cream, 1 tbs lemon juice, 1 tbs of white vinegar, salt and pepper

METHOD: Combine all the ingredients together and keep in the fridge for up to two weeks.

Visit dominiquerizzo.com for more recipes.