A salad that's drenched in dressing is high in unnecessary calories and become soggy quickly, because vinegar wilts lettuce and other greens. Use a very light sprinkling of oil to coat the greens, and mix the other ingredients- such as raw vegetables or artichoke hearts- with a small amount of vinegar. Then toss two together just before serving.
As a general rule, 1 to 2 tablespoons of dressing should be ample for 4 cups of salad greens, and 1/4 cup of a mayonnaise- type dressing should be enough for 4 cups of potato, tuna , or chicken salad.Normal salad dressing is a good source of vitamin E. If the recipe calls for a mayonnaise dressing, start with a low- fat type. Then blend the mayonnaise with an equal part of low- fat yoghurt.