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The basic vinaigrette formula (no measuring spoons required) Here's the backbone of almost every noncreamy dressing in this guide: About 1 part acid (vinegar or citrus) To 3 parts oil Plus a spoon of something that helps it emulsify (Dijon, mayo, tahini) Plus salt, pepper, garlic, and/or herbs to taste In reallife terms, that looks like: "olive oil, Dijon mustard, balsamic vinegar, salt, pepper-add raw garlic for extra zing," or "equal parts lemon juice and olive oil with a splash of red wine vinegar." You can also go heavy on the lemon, then soften it with a drizzle of honey

Design: V-neckline with a fitted bodice, long flared sleeves, and pleated skirt

When styling, remember that a corset prom dress with a high-low hem creates a very balanced hourglass look

A high-waisted faux leather wrap skirt for a wardrobe staple that's great for fancy dinners, team meetings, and pretty much everything else in between