Salad Dressing

Store-bought dressings often last months unopened; check label for specifics. Once opened, refrigerate and use within 1-2 weeks for homemade, 1-2 months for commercial. Oil-based vinaigrettes may solidify when cold; let stand at room temp before using.

Dress salads just before serving to prevent wilting and sogginess

Start with less dressing than you think you need—you can always add more

For vinaigrettes, whisk vigorously or shake in a jar to emulsify oil and vinegar

Taste and adjust seasoning before serving; dressings often need a pinch of salt or acid to balance

Creamy dressings work best on sturdy greens like romaine or iceberg; light vinaigrettes suit delicate greens

Green salads with mixed lettuce, spinach, or arugula

Grain salads with quinoa, couscous, or farro

Pasta salads and potato salads

Raw or roasted vegetables as a drizzle or dip

Grain bowls and Buddha bowls

Over-dressing the salad, which makes greens soggy and overwhelms other flavors

Using dressing straight from the fridge without letting it come to room temperature, making it thick and hard to mix

Not seasoning the dressing properly—it should taste slightly over-seasoned on its own since greens dilute flavor

Pouring dressing directly on salad without tossing, leading to uneven distribution