I hate to see salad go to waste, but leftover dressed salad is fit only for the compost bin. I also hate to serve dressing on the side – it never tastes just right when it’s simply dribbled over the salad. Solution: Keep a medium tossing bowl beside the main salad so diners can take the amount they want, add dressing to taste, mix and self-serve. Afterwards, I transfer the leftover undressed salad to a storage tub or zip-lock bag. If the salad includes tomatoes, however, I discard them before I refrigerate the leftovers. The cold is disastrous for tomatoes. Salad dressing tips, pg. 462 in 12, 167 Kitchen and Cooking Secrets.