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Pair the dressing to the greens based on their texture and flavor profile
Match thick and creamy dressings like ranch with sturdy greens like romaine
Use emulsified vinaigrettes as a versatile middle-ground option
Make emulsified dressing by stirring together salt, mayo, mustard, and molasses in a Mason jar
Add vinegar and shake to combine
Add oil in three additions, shaking well each time
Use a combination of extra virgin olive oil and vegetable oil to prevent solidification
Drizzle dressing over greens rather than pouring in one spot for even distribution
For thick dressings, coat the bowl with dressing first, then add greens and toss gently
Add ingredients that won't get soggy before dressing
Save ingredients that will lose texture for after the greens are dressed
Use your hands instead of tongs when tossing salads