Salad is often the first thing people think of when they're trying to cut down on calories and eat healthy. It's a good instinct - salads made with leafy greens and other veggies are packed with important nutrients and health protection. The problem is when those salads get dressed. To put it bluntly - they get fat.
 
There are plenty of ways to get lots of flavor in a dressing without a lot of fat. Olive oil is fine for a base when used in moderate amounts. Other bases, though, like a fruit or vegetable juice, can replace the oil in many vinaigrette recipes. Even creamy dressings don't have to be heavy and fat-laden. They can be lightened up with non- or low-fat buttermilk, yogurt, or sour cream.