-Add interest with vinegars: tangy red wine or apple cider, mild rice or sweet balsamic.
- Oils range from soft vegetable to olive; go simple with intensely flavored seed (sesame) or nut (walnut, hazelnut) oils.
- Match the dressing to the flavors and texture of greens - a delicate taste with tender greens (Boston, Bibb, etc.), more strong tastes with powerfully flavored greens (romaine, arugula, radicchio, etc.).
- If a salad has strong acid elements (i.e., pickled vegetables).
- When a salad is served after an entree such as roast beef or chicken, add a bit of the pan juices to the vinaigrette.
- Use a fork, a blender, a whisk - or a clean screw-top jar.
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