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"Make vinaigrettes with an oil-to-vinegar ratio of one-to-one rather than the traditional three-to-one ratio. For example an appetizer salad (about 1 1/2 to 2 cups of raw veggies) would likely use 2 tablespoons of vinaigrette. A vinaigrette using equal parts oil and vinegar would have about 120 calories, while the more traditional three-parts oil to one-part vinegar version would have about 180 calories." –Natalia Hancock, R.D., senior culinary nutritionist at SPE Certified
Experts who make a living creating delicious, good-for-you food share how you can concoct the same fare at home
We asked pro chefs for their secrets so you can create delicious, good-for-you food at home.