Food Network Magazine developed quick and easy recipes for three classics — mustard vinaigrette, blue cheese dressing and green goddess dressing — and tossed up three salads that pair perfectly with each.

Photographs by Ryan Liebe

Whisk 1/4 cup white wine vinegar, 1 tablespoon Dijon mustard, 1/2 teaspoon kosher salt and a few grinds of pepper in a bowl. Slowly drizzle in 2/3 cup olive oil, whisking constantly, until thick and smooth. Add more salt and pepper to taste. (Makes about 1 cup.)

Give traditional three-bean salad an Asian twist. Hold the garbanzo beans and celery, and throw in some edamame, toasted sesame seeds, pickled ginger and ponzu sauce. The new ingredients taste surprisingly delicious with the Dijon mustard dressing.

Add lemon zest and chopped shallots to the mustard vinaigrette for a bold, fresh pasta salad dressing. A combination of corn, tomatoes, fresh fennel and goat cheese provides a variety of contrasting flavors and textures.