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Oil-based salad dressing; energy-dense and may contain sodium.
CALORIES · 100 G
GI
POTASSIUM · 100 G
FIBER · 100 G
2 tablespoon (medium) of Mixed greens dressing (30 g) has 96 calories. That works out to 320 calories per 100 g. It contains 2.3 g of carbs, 0.2 g of protein, 9.6 g of fat and 0.1 g of fiber. Its 8.4 µg of Vitamin K covers 7% of the Daily Value. Its glycemic index is 5 (low), so it raises blood sugar slowly.
Selected: 2 tablespoon (medium) · 30 g
96
KCAL / 30G
Carbs
2.3g
· 1% DV
Protein
0.2g
· 0% DV
Fat
9.6g
· 12% DV
Fiber
0.1g
· 0% DV
DV is the share of the daily value covered, on a 2,000 kcal reference diet.
Calories come from: Carbs 10% · Protein 1% · Fat 89%
| Nutrient | Amount | % DV |
|---|---|---|
| Calories | 96 kcal | |
| Total fat | 9.6 g | 12% |
| Saturated fat | 1.44 g | 7% |
| Trans fat | 0.03 g | |
| Sodium | 186 mg | 8% |
| Total carbohydrate | 2.3 g | 1% |
| Fiber | 0.1 g | 0% |
| Protein | 0.2 g | 0% |
Calories: Calories measure energy. Average daily need is 2,000 kcal. Excess calories are stored as fat, too few cause weight loss.
Carbs: Your body's primary energy source. The brain runs exclusively on carbs. Daily need: 275g.
Protein: Essential for muscle repair and cell growth. Daily need: 50g. Keeps you full and boosts metabolism.
Fat: Needed for hormone production and vitamin absorption. Daily need: 78g. Limit saturated fats, choose unsaturated.
Fiber: Critical for digestive health and satiety. Daily need: 28g. Stabilizes blood sugar, lowers cholesterol.
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| Serving | Amount | Calories |
|---|---|---|
| 2 tablespoon (medium) | 30 g | 96 kcal |
| 1 teaspoon (small) | 5 g | 16 kcal |
| 1 tablespoon (small) | 15 g | 48 kcal |
| 1 serving (small) | 25 g | 80 kcal |
| 1 serving (large) | 40 g | 128 kcal |
| 3 tablespoon (large) | 45 g | 144 kcal |
| 4 tablespoon (extra large) | 60 g | 192 kcal |
| 100 g | 100 g | 320 kcal |
Calculated from 320 calories per 100 g.
Make mixed greens dressing by whisking oil with lemon juice or vinegar, then seasoning it with salt and pepper. A little mustard helps the mixture stay blended. Toss the dressing with the leaves just before serving so the greens stay crisp.
Mixed greens dressing usually combines oil with an acidic ingredient such as lemon juice or vinegar. Mustard, garlic, shallot, and fresh herbs are common additions. Keep the seasoning balanced and light so it complements delicate leaves rather than overpowering them.
A bright vinaigrette is a good match for mixed greens because its acidity balances the leaves’ fresh, sometimes peppery flavors. Lemon and olive oil suit tender lettuce, while a sharper vinegar dressing works well with robust leaves such as arugula and kale.
Mixed greens dressing can make leaves soggy when it is added too early or used too generously. Salt and acidic ingredients draw moisture from the greens, so dress the salad right before serving and add only enough to lightly coat the leaves.
Yes, you can make mixed greens dressing ahead and keep it separate from the salad in a sealed container in the refrigerator. Shake or whisk it before serving because oil and vinegar separate. Add fresh herbs or garlic closer to serving for a brighter flavor.
Whisking mustard into mixed greens dressing helps oil and vinegar stay combined longer. Add the oil gradually while whisking rather than pouring it in all at once. The dressing may still separate as it stands, so give it a quick shake before using.
Homemade mixed greens dressing should be refrigerated in a sealed container, especially if it contains fresh garlic, herbs, or other perishable ingredients. Olive oil may turn cloudy or firm when cold; let the dressing sit briefly at room temperature and shake it before serving.
Yes, mixed greens dressing can work as a quick marinade for vegetables or firm proteins if it has not touched salad or raw meat. Its oil and acidic ingredients add flavor, but a dressing with delicate greens or fresh herbs is best used promptly.
Add a little more oil to mixed greens dressing that tastes too acidic, then whisk and taste again. A small amount of honey or maple syrup can soften the sharpness. Adjust gradually so the dressing remains bright and does not become overly sweet.
Yes, you can use mixed greens dressing on warm greens, but add it after cooking and just before serving. Heat softens delicate leaves quickly, so sturdier greens work better. Start with a small amount, toss gently, and add more only if needed.
Vitamins
Vitamin K
8.4µg · 7% DV
Vitamin E
0.96mg · 6% DV
Biotin
0.24µg · 1% DV
B1
0.01mg · 1% DV
Minerals
Sodium
186mg · 8% DV
Phosphorus
5.4mg · 1% DV
Copper
0.01mg · 1% DV
Manganese
0.02mg · 1% DV
Potassium ⭐
17mg · 1% DV
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
To burn the 96 calories in 2 tablespoon (medium) (30 g):
🚶
Walking (5 km/h)
🏃
Running (8 km/h)
🚴
Cycling
🏊
Swimming
Times are calculated with the MET equation for a 70 kg adult. Actual burn varies with your weight, age and pace.
Mixed greens dressing is a pourable sauce for leafy salads, commonly made with oil and an acidic ingredient such as vinegar or lemon juice. Herbs, spices, or a touch of sweetness may be added, so the flavour can range from bright and tangy to savoury. It is tossed through mixed leaves just before serving, whether the salad is a side for a home-cooked meal or part of a larger spread. A little dressing should coat the leaves without weighing them down.
Because it is oil-based, it is energy-dense; it contains 32 g of fat per 100 g. For a lighter salad, use a smaller amount and add more lemon juice or vinegar. Tossing it in at the last moment helps keep the greens crisp.
Low
How many vitamins, minerals and how much fiber this food carries per calorie. A high score means a lot of nutrition for few calories.
Low
An EatBetter score computed from fiber, protein and calorie density. A high score means staying full longer on the same calories.
Both scores are calculated per 100 g and do not change with the selected portion. The satiety score is EatBetter's own calculation, not a clinical measure.
NOVA 3
Processed
1. Unprocessed
2. Minimally Processed
3. Processed
4. Ultra-Processed
NOVA classifies foods into 4 groups by industrial processing. NOVA 1 (unprocessed) is the healthiest.
No known major allergens
Vegan
✓ Suitable
Vegetarian
✓ Suitable
Gluten-Free
✓ Suitable
Dairy-Free
— Not suitable
Mediterranean
✓ Suitable
Paleo
— Not suitable
Whole30
— Not suitable
DASH
— Not suitable
Keto
✓ Suitable
Low FODMAP
— Not suitable
SATURATED
1.44g
MONOUNSATURATED
5.85g
POLYUNSATURATED
2.07g
Omega 6:3 ratio 21.7:1
Above the ideal 4:1 (21.7:1).
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Nutrition data compiled from USDA FoodData Central and scientific sources.