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Flavorful sauce high in fat and sodium
CALORIES · 100 G
GI
POTASSIUM · 100 G
FIBER · 100 G
1 tablespoon (medium) of Salad topping sauce (15 g) has 44 calories. That works out to 290 calories per 100 g. It contains 1.3 g of carbs, 0.2 g of protein, 4.2 g of fat and 0.1 g of fiber. Its glycemic index is 20 (low), so it raises blood sugar slowly.
Selected: 1 tablespoon (medium) · 15 g
44
KCAL / 15G
Carbs
1.3g
· 0% DV
Protein
0.2g
· 0% DV
Fat
4.2g
· 5% 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 12% · Protein 2% · Fat 86%
| Nutrient | Amount | % DV |
|---|---|---|
| Calories | 44 kcal | |
| Total fat | 4.2 g | 5% |
| Saturated fat | 0.48 g | 2% |
| Trans fat | 0 g | |
| Sodium | 135 mg | 6% |
| Total carbohydrate | 1.3 g | 0% |
| 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 |
|---|---|---|
| 1 tablespoon (medium) | 15 g | 44 kcal |
| 1 teaspoon (small) | 5 g | 15 kcal |
| 1 serving (medium) | 25 g | 73 kcal |
| 2 tablespoon (double) | 30 g | 87 kcal |
| 3 tablespoon (triple) | 45 g | 131 kcal |
| 1 serving (large) | 45 g | 131 kcal |
| 0.25 cup (quarter) | 60 g | 174 kcal |
| 100 g | 100 g | 290 kcal |
Calculated from 290 calories per 100 g.
Salad topping sauce is a ready-made sauce added to salads for extra flavor and texture. Drizzle it over the salad or serve it on the side; the consistency and ingredients vary by product.
Not necessarily. Salad topping sauce is sold as a ready-to-use topping, while salad dressing can also mean a homemade mixture of oil, vinegar, or other ingredients. Their flavors, textures, and uses can overlap.
The ingredients vary by brand and recipe; salad topping sauce may contain oil, water, seasonings, acidity regulators, or thickeners. It is a processed product, so check the ingredient list if you are looking for a particular flavor or ingredient.
Add salad topping sauce just before serving to help keep leafy greens crisp. If you are preparing the salad ahead, store the sauce separately and toss it through at the table rather than letting the leaves sit in it.
Salad topping sauce can complement leafy salads as well as vegetable, grain, and bean salads. Start with a small amount so the sauce does not overpower delicate greens or make a crisp salad feel heavy.
Yes. You can serve salad topping sauce with raw vegetable sticks or spread a thin layer inside a sandwich or wrap. For hot dishes, try a small amount first, since not every sauce is intended to be heated.
Lettuce can lose its crisp texture when it sits in salad topping sauce for a while. Toss the sauce with the leaves shortly before serving and eat the salad soon after for a fresher texture.
Close the container tightly and follow the storage directions on its packaging. If the product says to refrigerate after opening, keep it chilled; use a clean spoon to avoid introducing salad or other food into the container.
Yes. Use a base such as yogurt or lemon juice, add oil and salt sparingly, and build flavor with herbs or spices. Making it at home lets you adjust the taste and richness to suit your salad.
It can add a substantial amount of salt and fat to a meal, particularly when used generously. Add a little first and taste before using more; if you have high blood pressure or kidney disease, ask your healthcare professional about your needs.
Vitamins
Vitamin K
5.25µg · 4% DV
Vitamin E
0.57mg · 4% DV
B2
0.01mg · 1% DV
Biotin
0.12µg · 0% DV
Minerals
Sodium
135mg · 6% DV
Manganese
0.01mg · 0% DV
Copper
0mg · 0% DV
Phosphorus
3mg · 0% DV
Potassium ⭐
8.25mg · 0% DV
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
To burn the 44 calories in 1 tablespoon (medium) (15 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.
Salad topping sauce is a ready-to-use condiment made to add flavour to salads. Recipes vary by product, but sauces in this category often combine oil with tangy ingredients and seasonings, giving them a richer taste and texture than a simple squeeze of citrus.
Drizzle it over leafy greens, chopped vegetables or a grain salad just before serving, using it as a quick dressing or a finishing touch. It can be convenient when you want more flavour without mixing a dressing from scratch. Since it is high in fat and sodium, a little goes a long way; thin it with lemon juice or vinegar for a lighter coating.
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
— Not suitable
Vegetarian
✓ Suitable
Gluten-Free
✓ Suitable
Dairy-Free
— Not suitable
Mediterranean
— Not suitable
Paleo
— Not suitable
Whole30
— Not suitable
DASH
— Not suitable
Keto
— Not suitable
Low FODMAP
— Not suitable
SATURATED
0.48g
MONOUNSATURATED
2.03g
POLYUNSATURATED
1.35g
Omega 6:3 ratio 42.3:1
Above the ideal 4:1 (42.3:1).
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Nutrition data compiled from USDA FoodData Central and scientific sources.