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.