Know what’s on your plate
Salad dressing
Calories & nutrition facts
prepacked
Nutrition facts
Per 100 g% DV- Calories 303 kcal —
- Protein 0.6 g 1%
- Carbohydrate 6.2 g 2%
- Fat 31 g 39%
- Saturated fat 2.5 g 13%
- Fibre 0.6 g 2%
- Sugars 4.2 g —
- Sodium 949 mg 41%
Vitamins & minerals
Per 100 g% DVVitamins
- Vitamin A 11.5 µg 1%
- Vitamin K 99.8 µg 83%
- Thiamin (B1) 0.02 mg 2%
- Riboflavin (B2) 0.01 mg 1%
- Pantothenic acid (B5) 0.16 mg 3%
- Vitamin B6 0.13 mg 8%
Minerals
- Calcium 28 mg 2%
- Iron 0.19 mg 1%
- Magnesium 5.1 mg 1%
- Phosphorus 23 mg 2%
- Potassium 56 mg 1%
- Zinc 0.12 mg 1%
- Manganese 0.03 mg 1%
Similar foods
- Caesar salad dressingregular542 kcal / 100 g
- Oil and vinegar salad dressinghome recipe449 kcal / 100 g
- Italian salad dressing127 kcal / 100 g
- Thousand Island salad dressingregular379 kcal / 100 g
- French salad dressinghome recipe631 kcal / 100 g
- Salad saucehomemade, with salt228 kcal / 100 g
- Vinaigrette dressing471 kcal / 100 g
- Soy sauceprepacked40 kcal / 100 g
- Viniagrette dressingregular fat, commercial227 kcal / 100 g
- Vinaigrette saucewith olive oil636 kcal / 100 g
Questions about Salad dressing
How do you make a quick vinaigrette for salad?
Whisk three parts oil with one part vinegar or lemon juice, then add a little mustard, salt and pepper. Mustard helps the mixture stay together; shake it in a small jar if you want less washing-up.
Why does homemade salad dressing separate, and how do you stop it?
Oil and vinegar naturally separate. Whisk in mustard or a little honey, or shake the dressing just before serving; for a creamy dressing, blend in yoghurt or mayonnaise.
How should you store salad dressing after opening?
Keep shop-bought dressing sealed and refrigerate it if the label says to. Refrigerate homemade dressing in a clean, sealed jar, and discard it if you notice mould or an unusual smell.
What goes well with salad dressing besides leafy salads?
Use it to dress cold pasta, cooked grains or steamed vegetables, or spoon a little over roasted aubergine or courgette. Add it just before serving so greens and crisp vegetables stay firm.
What can you use instead of salad dressing?
For a quick alternative, squeeze lemon juice over the salad and add a drizzle of olive oil, or use plain yoghurt with herbs for a creamy finish. A spoonful of pesto also works well with tomatoes or pasta salad.
What is the difference between salad dressing and vinaigrette?
Vinaigrette is a type of salad dressing made mainly from oil and vinegar or another acidic ingredient. The broader term also covers creamy dressings, such as mayonnaise- or yoghurt-based ones.
Source: ANSES–Ciqual (France) 11187 · per 100 g · carbohydrate per EU label, fibre excluded
