The only time I tried salsa on salads wound up to be a disgusting and inedible mess, so never again for me
I love it on cooked veggies though.
I'm a big fan of balsamic vinegar and extra virgin olive oil (using measuring spoon, don't trust myself with eyeballing a self-drizzle yet,) grated parmesan and heirloom tomatoes or whatever in-season raw veggies I find at the farmer's market.
To stretch the cheeses, finely grate a very sharp-flavored one. Vinegary dressings can be stretched by mixing with lemon juice. Also, instead of tossing, trying dipping the veggies or better yet, dipping the fork to save a little bit more. You can also add spices & herbs to the salad to reduce your reliance on dressings & cheeses for flavoring (I love giving my salads, and almost everything else, a good cracking of peppercorns!)