- Greens must be dry so dressing will stick.

- Use a bowl at least twice the size of the amount of greens.

- Whisk dressing (or shake in a covered jar). Drizzle greens, tossing gently; adding a bit at a time. Serve immediately.

- Make vinaigrette up to a day before using. Serve creamy vinaigrettes immediately. Classic vinaigrettes call for one part vinegar (acid) to 3 parts oil, adjusting for personal taste and added flavor accents.- In a small bowl whisk together acid (citrus juice or vinegar) salt and other seasonings (sugar, mustard, shallot, onion, black or red pepper, herbs). Slowly add oil, whisking to blend. Salt to taste.- Or, in a jar with a tight-fitting lid, shake together acid, salt and other seasonings; remove lid, add oil, tighten lid and shake vigorously.

- Olive oil lets you enjoy the benefits of mono-unsaturated fats without fat phobia. A recent study in the American Journal of Clinical Nutrition reported absorption of important nutrients, including carotenoids from salads, was significantly increased by using a full-fat dressing.