Maybe the golden rule isn't so golden anymore. Jackie Newgent, RDN, CDN, has the following suggestion when making vinaigrette: "Instead of the usual ratio of three parts oil to one part vinegar to make vinaigrette, flip it. Do three parts vinegar to one part oil (for example, 3 tablespoons vinegar to 1 tablespoon oil). Or at least aim to go half and half — equal parts oil and vinegar."
You'll get more flavor out of less dressing, that way, and cut down on fat.