Know what’s on your plate

Oil and vinegar salad dressing

Calories & nutrition facts

home recipe

449

calorieskcal per 100 g

Protein0 g

Carbs2.5 g

Fat50 g

Percent calories

Log this food in Calori

Nutrition facts

Per 100 g% DV

Calories 449 kcal —
Protein 0 g 0%
Carbohydrate 2.5 g 1%
Fat 50 g 64%
Saturated fat 9.1 g 45%
Fibre 0 g 0%
Sugars 2.5 g —
Sodium 1 mg 0%
Cholesterol 0 mg 0%

Vitamins & minerals

Per 100 g% DV

Vitamins

Vitamin A 0 µg 0%
Vitamin C 0 mg 0%
Vitamin D 0 µg 0%
Vitamin E 4.6 mg 31%
Vitamin K 98.8 µg 82%
Thiamin (B1) 0 mg 0%
Riboflavin (B2) 0 mg 0%
Niacin (B3) 0 mg 0%
Pantothenic acid (B5) 0 mg 0%
Vitamin B6 0 mg 0%
Folate (B9) 0 µg 0%
Vitamin B12 0 µg 0%
Choline 0.1 mg 0%

Minerals

Calcium 0 mg 0%
Iron 0 mg 0%
Magnesium 0 mg 0%
Phosphorus 0 mg 0%
Potassium 8 mg 0%
Zinc 0 mg 0%
Copper 0 mg 0%
Selenium 1.6 µg 3%

Calories by portion

Portion	Weight	Calories	Carbs	Fat
100 g	100 g	449	2.5 g	50 g
1 × tablespoon	16 g	72	0.4 g	8 g
1 × cup	250 g	1123	6.3 g	125 g
2 × tablespoon	32 g	144	0.8 g	16 g
½ × tablespoon	8 g	36	0.2 g	4 g
3 × tablespoon	48 g	216	1.2 g	24 g
4 × tablespoon	64 g	287	1.6 g	32 g

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Questions about Oil and vinegar salad dressing

How do you make oil and vinegar salad dressing from scratch?

Whisk one part vinegar with three parts oil, a pinch of salt and black pepper; Dijon mustard helps the mixture stay together. Shake it in a jar just before serving, as it separates quickly.

Can you use extra-virgin olive oil in oil and vinegar salad dressing?

Yes. Its peppery flavour works particularly well with red-wine vinegar, tomatoes and bitter leaves; use a milder olive oil if you want the vinegar to stand out.

How do you stop oil and vinegar salad dressing separating?

Whisk in a teaspoon of Dijon mustard per few tablespoons of dressing, or shake the ingredients vigorously in a tightly closed jar. Separation is natural, so give it another shake before pouring.

How long does homemade oil and vinegar salad dressing last in the fridge?

Keep it in a clean, sealed jar in the fridge and use it within about a week. Olive oil may turn cloudy or firm when chilled; let the jar stand at room temperature briefly, then shake it well.

What salads go well with oil and vinegar dressing?

It suits green salads, sliced tomatoes, cucumber and finely sliced onion. Try it on a salad with new potatoes or beans, too; toss warm potatoes while they are still slightly warm so they take up the dressing.

What can you use instead of oil and vinegar salad dressing?

For a creamy option, mix plain yoghurt with lemon juice and herbs; for a sharper, oil-free dressing, whisk vinegar with a little mustard and water. Add the liquid gradually so it coats the salad without pooling.

Is oil and vinegar salad dressing the same as vinaigrette?

Vinaigrette is the broader name for a dressing made by combining oil with an acidic ingredient such as vinegar or lemon juice, often with mustard or seasoning. Oil and vinegar salad dressing is one kind of vinaigrette.

How much oil and vinegar salad dressing should you use on a salad?

Start with about one tablespoon per person, toss thoroughly, then add a little more only if the leaves look dry. For a side salad, that portion provides 72 kcal.

What kind of fat is in oil and vinegar salad dressing?

Most of its fat comes from the oil used, so the balance of unsaturated and saturated fat depends on that choice. Olive or rapeseed oil gives a different fat profile from coconut or palm oil.

Source: USDA FoodData Central 171417 · per 100 g · carbohydrate per EU label, fibre excluded