The solution: make your own. Simply cutting down on the oil is not the answer; the result would be too mouth-puckeringly acid. By using the following techniques--adding vegetable or fruit juice reductions, vegetable purees, and small amounts of strong-flavored ingredients to replace some of the oil--you can make the best low-fat salad dressings you'll find this summer.
Grace Parisi is a New York City-based chef, caterer, and food stylist. She is a frequent contributor to Food & Wine.