What would explain vegetables in salad dressing becoming limp and squishy?

Vegetables in salad dressing can become limp and squishy due to several factors:

Osmosis: Salad dressings typically contain water, vinegar, oil, and other ingredients. When vegetables come into contact with the dressing, water from the dressing moves into the vegetables through osmosis. This causes the vegetables to become turgid and eventually limp.

Enzymes: Vegetables also contain enzymes that can break down cell walls and soften the tissue. When vegetables are cut or bruised, these enzymes are released and can speed up the process of wilting.

Acid: The acidity of salad dressings can also contribute to limpness. Acids can cause the breakdown of cell walls, leading to softer vegetables.

Salt: Salt can draw water out of vegetables, causing them to become limp.

Temperature: High temperatures can accelerate the wilting process. If a salad is left out at room temperature for too long, the vegetables will become limp more quickly.

To prevent vegetables from becoming limp in salad dressing, it's important to:

* Use fresh, crisp vegetables.

* Cut vegetables just before adding them to the salad.

* Avoid overdressing the salad.

* Store the salad in a cool place.

* Eat the salad within a few hours of preparing it.