So you think you know what makes a great salad? Sure, you've got the greens, the veggies, the grains and protein down-pat. But when it comes to pulling it all together, you need a kick-ass dressing to get the job done. Sometimes, that means a creamy ranch or blue cheese number. But for our everyday salads, we're all about the classic, clean vinaigrette. It's easy to make—but just as easy to screw up. We talked with theTest Kitchen staff about how to get it right—and wrong.
If relying just on olive oil for your dressings, make sure you use the extra virgin. Keep the cheaper, refined stuff—often labeled "pure" or "light"—for cooking.
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