Break down your ingredients and guestimate. Also, next time try getting the dressing on the side and dip your fork before your bites. Feta cheese is very flavorable too. I bet it would probably taste fab without dressing. They usually have olives in the salad. Try using your fork and knife and cutting it up and toss it all around so the flavors mix in the entire salad. I have basically stopped using dressing most of the time if my salad has lots of flavor in it. Strange thing is, I love salads more now........go figure.
When you go out next time, take a close look at your salad. You know the items that are free (lettuce, veggies etc.), then write down all other ingredients and guestimate the approx. serving size. For example when I look at the chicken, I am used to weighing my chicken at home so I have a rough idea what 4 oz of chicken looks like (etc.). I bring my PDA with me, so I have my food companion on that. I really recommend buying the $5 Food companion books they have at the WW's meetings. Or give me your e-mail and I can send you a copy of one in a word document. Everything imaginable is in there. The key is just breaking it down. If its a low fat dressing it was probably 2 points per 2 tbsp. If its fattening dressing it could be anwhere from 4-6 points per 2 tbsp.
Melanie