When matching salad dressings, you can consider the following:

1. Light dressings: choose low-calorie and low-fat dressings, such as red wine vinegar, balsamic vinegar, lemon juice, etc. These dressings are refreshing and appetizing, but they do not add too many calories, which is very suitable for vegetable salads.

2. Sweet and sour collocation: sweet and sour is a good choice with the vegetable salad, such as honey, olive oil and red wine vinegar or white vinegar mix, not only to reduce the acidity but also not lose the sweet, very next meal.

3. Add herbs seasoning: add an appropriate amount of herbs in the salad dressing, such as rosemary, thyme, sage, etc., these herbs are not only refreshing and harmonize the flavor of the sauce, but also has a certain nutritional value.

4. Egg yolk sauce: 1-2 egg yolks into the oil vinaigrette or mayonnaise made into mayonnaise, egg yolks in the lecithin can emulsify the oil and vinegar, so that the sauce is viscous and fresh vinegar, and the emulsification of egg yolks can increase the smoothness of the sauce, very popular.

Recommended several not fat salad dressing:

1. olive oil lemon juice sauce: olive oil, lemon juice, black pepper, salt, refreshing appetizing, nutritional balance.

2. Honey vinaigrette sauce: white vinegar, honey, scallions, herbs, etc., moderately sweet and sour, not too greasy.

3. Special salad dressing: sage, rosemary, thyme, olive oil, vinegar and other modifications, herb seasoning, nutritious and not too high-calorie.

4. Mayonnaise: 1-2 egg yolks, moderate amount of olive oil, vinegar, salt, sugar and other modifications, emulsification effect is excellent, the taste is smooth and not greasy, moderate calories.

In summary, the use of light, low-fat salad dressings, sweet and sour with the right mix of herbs, and the appropriate addition of egg yolks and other emulsifiers into the dressing, you can maximize the deliciousness of the salad while controlling calories.