Since traveling to Paris this summer, I have been adding side salads of spring greens to nearly every dinner I prepare. It's a simple, healthy way to add color, texture and nutrition to our family meals. And, in France, the salads are dressed with just a very light vinaigrette. I've been mixing oil and vinegars with various fresh herbs to try to replicate the flavors I remembered from our trip. This week, I asked our panelists to try some store-bought vinaigrette dressings to see if any would work in a pinch. Based on their opinions, I may not need to make homemade vinaigrette every time I serve a salad.
Kathy Saunders, Times correspondent