Free salad dressing calculator. Enter how many salads you are dressing to find the olive oil in millilitres and the vinegar in millilitres for the batch.
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Enter the number of salads. This calculator uses a 3 to 1 oil to vinegar ratio: 45 ml of oil and 15 ml of vinegar per salad.
The classic vinaigrette ratio is 3 parts oil to 1 part vinegar, which is the ratio this calculator uses: 45 ml of oil and 15 ml of vinegar per salad, 60 ml of dressing in total. A part can be any unit: 3 tablespoons of oil to 1 tablespoon of vinegar, or 3 cups to 1 cup for a large batch. At 3 to 1, 4 salads need 180 ml of oil and 60 ml of vinegar, and 10 salads need 450 ml of oil and 150 ml of vinegar.
One ratio does not suit every salad. Bitter greens like arugula and radicchio suit a softer 4 to 1 ratio, while tomatoes and cucumbers suit 2 to 1, since their juices thin the dressing. Grain salads suit 3 to 2, bean salads suit 2 to 1, cheese forward salads suit 4 to 1, dipping bread suits 5 to 1, and slaws suit 1 to 1, used sparingly. If your salad is not mixed greens, adjust the oil down or the vinegar up from the 3 to 1 base.
For a side salad, allow 1.5 tablespoons of vinaigrette per guest, or 2 tablespoons of creamy dressing. For a main dish salad, allow 3 to 4 tablespoons per person. A Caesar style dressing runs about 2 tablespoons per person, tossed lightly so the salad never turns soggy. As a greens rule, allow 1 to 2 tablespoons of dressing per 4 cups of salad greens. This calculator plans a generous 60 ml, about 4 tablespoons, per salad.
This vinaigrette batch size chart scales the 3 to 1 ratio for a crowd. For 10 salads, allow 450 ml of oil and 150 ml of vinegar. For 20 salads, allow 900 ml of oil and 300 ml of vinegar. For 30 salads, allow 1350 ml of oil and 450 ml of vinegar. For a crowd, add 3 to 5 extra guests to the count, since dressings run out faster than greens. As a bottle guide, a side salad crowd of 20 guests needs about 2 bottles of 8 ounce dressing for vinaigrette, or 4 bottles for creamy dressing.
The best oil for vinaigrette depends on the salad. Extra virgin olive oil suits most greens, avocado oil suits a neutral base, and grapeseed oil suits delicate salads. The best vinegar for vinaigrette is usually red wine vinegar for mixed greens, balsamic for tomatoes and cheese, and white wine vinegar for light salads. Lemon juice can replace vinegar entirely: use the same volume, and expect a brighter, sharper dressing. Add salt at about 1/8 teaspoon per 2 tablespoons of vinegar, plus black pepper.
To emulsify vinaigrette so it stays together, whisk vigorously while adding oil slowly, or shake it hard in a sealed jar. Dijon mustard is the most reliable emulsifier: about 1 teaspoon per half cup of dressing. To fix dressing that tastes too oily, add vinegar 1 teaspoon at a time. If it tastes too sharp, add oil 1 teaspoon at a time. If it tastes flat, add salt or a little more acid. If it tastes too salty, add more oil and a pinch of sugar. If it separates at once, whisk in another teaspoon of Dijon.
Pasta salad needs more dressing than leafy salads, because pasta absorbs it. Allow about 1.5 cups of Italian dressing per pound of dry pasta, about 360 ml. For a side serving, allow 1.5 to 2 tablespoons per serving, and for a main serving, 3 to 4 tablespoons. If you make pasta salad 4 or more hours ahead or overnight, add 25 percent more dressing, since the pasta keeps absorbing it in the fridge.
Homemade vinaigrette made only from oil, vinegar, salt and pepper keeps for several weeks, in the fridge or at room temperature. Once fresh ingredients join the mix, such as garlic, shallots, herbs or cheese, keep it in the fridge and use it within about 5 days, or up to 1 week for a simple herb dressing. Always shake before using, since vinaigrette separates on standing. Discard any dressing that smells off or shows mould.
The classic ratio is 3 parts oil to 1 part vinegar. This calculator uses 45 ml of oil and 15 ml of vinegar per salad.
Extra virgin olive oil suits most greens. Avocado oil gives a neutral base, and grapeseed oil suits delicate salads.
Red wine vinegar suits mixed greens, balsamic suits tomatoes and cheese, and white wine vinegar suits light salads. Lemon juice can replace vinegar at the same volume.
Whisk vigorously while adding oil slowly, or shake hard in a sealed jar. Add about 1 teaspoon of Dijon mustard per half cup of dressing as an emulsifier.
For a side salad, 1.5 tablespoons of vinaigrette or 2 tablespoons of creamy dressing per guest. For a main salad, 3 to 4 tablespoons per person.
At this calculator rate, 20 salads need 900 ml of oil and 300 ml of vinegar. Add 3 to 5 extra guests to the count so the dressing does not run out.
Too oily: add vinegar 1 teaspoon at a time. Too sharp: add oil 1 teaspoon at a time. Too flat: add salt or acid. Too salty: add oil and a pinch of sugar.
Oil, vinegar, salt and pepper only: several weeks. With fresh garlic, herbs or cheese: about 5 days to 1 week in the fridge. Shake before using.
Bitter greens suit 4 to 1, grain salads suit 3 to 2, bean salads suit 2 to 1, and slaws suit 1 to 1, used sparingly.
Keep the 3 to 1 ratio and multiply both parts by the same factor. Halve the batch by halving oil and vinegar together, never by changing the ratio.