DESI UTPAD 
Oil, acid, Dijon mustard and sugar are the key components to a delicious salad dressing,” says Chatelaine food content director. Irene Ngo. Oil and an acid (vinegar or citrus) make up a large component of the dressing, while Dijon helps to emulsify it. The most basic formula for making a salad vinaigrette is one part vinegar or other acid mixed with three to four parts oil. For instance, you could use one tablespoon of cider vinegar and three tablespoons of olive oil. Or you could make a big batch of dressing and use 1/4 cup of vinegar mixed with 3/4 cups olive oil. Generally speaking, the healthiest salad dressing will be a vinaigrette like balsamic or oil and vinegar, while Caesar, ranch or anything with the word “creamy” will be the unhealthiest. Rich and Nutty Walnut Oil Roasted walnut oil is simply sumptuous and we love it in vinaigrettes, where its rich, nutty flavor really sings. Walnut oil is great when you’re complementing a heartier salad, such as one with walnuts, apples, bleu cheese, and kale. The five main categories of Salad Dressings/Dips are vinaigrettes, mayonnaise, dairy-based dressings and dips, cooked dressings and dips, and vegetables- or fruit based dressings and dips. In Western culture, there are three basic types of salad dressings. Vinaigrette, usually mixture or emulsion of salad oil and vinegar, often flavored with herbs, spices, salt, pepper, sugar, and other ingredients.