In some ways, salads get a bad reputation. They don’t have to be the boring, bland side dish that some people see them as. If you make a salad right, it can be absolutely delicious in addition to being good for you. And one of the main keys for making a good salad is to use the right dressing. So to help you out, here are the basics of salad dressing.
Vinaigrette
Of the three types of salad dressing, the first is vinaigrette, a light dressing based on a balance between acid and oil. The perfect ratio for vinaigrette is three parts oil to one part acid. For the acid, you can use various vinegars as well as lemon. This is the best dressing for a salad with lots and lots of fresh greens.
Creamy Dressing
The second type of salad dressing is a creamy dressing, which is made with cheese, yogurt, or mayonnaise. Ranch and Thousand Island fall in this category. After you make them, you can keep them in the fridge for up to a week, but they do tend to get pretty thick. Just use a bit of milk, water, or stock to thin and it should be fine. Creamy dressing goes great with things like egg and potato salad.
Lean, Low-Fat Dressing
The final type of salad dressing is low-fat dressing which is usually made with spices, a bit of acid, and only a touch of oil. This is the best type of dressing for citrus salads.
