By Joy Manning
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What you put on your salad is just as important as the vegetables that constitute it. And if you're still slathering your kale in store-bought dressing, you're doing it wrong. Many have dozens of science-lab ingredients and preservatives, plus low-fat varieties tend to pack in salt and sugar while their full-fat cousins can be as bad as fast food in terms of fat.

Thankfully it's easier than you think to break up with the bottle. Whisking your own dressing takes less than five minutes and tastes a hundred times better. Just remember the golden ratio of 3 to 1: three parts base ingredient to one part acid. Then add other accents and seasonings (including salt) to suit your palate. Soon you'll be creating special sauces in flavors you'll never find in a supermarket.

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