Andrew Scrivani for The New York Times

If you’re using low-fat dressing on your salad, you’re cutting more than calories from the dish. That’s because many of the nutrients in leafy green vegetables are fat-soluble, which means they need to be eaten with some fat so that the body can adequately absorb the nutrients.

Studies at Ohio State compared differences in nutrient absorption when diners ate salads with full-fat dressing, compared with those who ate low-fat or no-fat dressings. When the salad was served with full-fat salad dressing, the diners absorbed as much as four times the lycopene, seven times the lutein and 18 times the beta carotene absorbed by those who had their vegetables plain or with low-fat dressing.

In this week’s Recipes for Health, Martha Rose Shulman offers five new ways to dress up your salads with dressings made from healthy fats.

Green Goddess Dressing: This California classic makes a great dip for crudités and a wonderful dressing for robust lettuces like romaine hearts.

Lime Cumin Vinaigrette: This dressing pairs well with bean salads and roasted vegetables.

Sesame Ginger Vinaigrette: This sweet vinaigrette goes well with salads, cooked vegetables and grains.

Creamy Meyer Lemon Dressing: Lemon-scented olive oil adds wonderful flavor to this delicate dressing.

Mustard Vinaigrette: A dollop of Dijon mustard makes this vinaigrette creamy and tart.