Tips on dressings
Main-dish salads made with meat, fish, poultry, eggs, beans, cheese, or potatoes usually call for a mayonnaise-type dressing, but some are good with french or italian dressing (p. [53]).
On vegetable salads and vegetable-fruit combinations, try french, italian, thousand island, or Roquefort or blue cheese dressing (p. [53]). Fruit salads taste best with sweet dressings—sweet french, orange-honey, or celery seed dressing ([p. [53]]).
Prevent sogginess and wilting by using just enough salad dressing to moisten ingredients. Add dressing to raw vegetable salads at the last minute unless your recipe calls for marinated vegetables.