Like many foods, pairing wine with salads can be a little tricky. Salad dressings can range from thick and rich to light and tart, both of which will have an affect on the presence of the wine. Always ensure that the wine meets or exceeds the acidity in the salad.
Wines that have a vegetal or herbaceous element are a natural fit for salads, try Sauvignon Blanc from France or New Zealand.
A wine with a bit of oak, like a creamy chardonnay, will match the bigger, creamier texture of a thicker dressing.
Red wines that are light bodied with bright acid like those from Italy make excellent partner to salads, especially if the salad contains toasted walnuts or fragrant cheeses.