Bobby Flay's Salad Smarts

"I don't like to dump the dressing on top of the greens," he says. "Instead, I pour it against the side of the bowl—using only enough to glaze the leaves—then toss."

Dijon mustard helps bind the oil and vinegar and gives the classic dressing a lightly spicy flavor.

Bobby Flay uses thick dressings like Russian dressing as a dip or on sturdy greens, like iceberg.

Bobby Flay never met a chile he didn't like. Here, he uses jalapeños in a versatile dressing that's as good on delicate greens as it is on grilled vegetables, fish or meat.

This version of Russian dressing is tangier than the classic; made with nonfat Greek yogurt, it has just one-sixth the calories.

Bobby Flay combines lime, orange and grapefruit juices for a dressing that's great on greens or fruit, especially honeydew.

This marmalade-sweetened dressing is quintessential Bobby Flay, with bold flavors that taste best with grain salads or grilled meat.

For this lower-fat tribute to creamy Caesar dressing, Bobby Flay adds sweet roasted garlic puree instead of lots of mayonnaise.