PURPOSE: A vegetable dressing containing oyster extract obtained by enzyme is provided to ensure supplement of calcium which could be lack by eating only vegetable. CONSTITUTION: A method for making a vegetable dressing comprises: a step of adding 70 weight% of oyster, 2 weight% of enzyme, 28 weight% of purified water at 60°C for two hours and heating at 100°C for 2 to 4 minutes to obtain oyster extract; a step of mixing 75% of the oyster extract with 12 weight% of dextrin, 8 weight% of purified salt, 3.49 weight% of yeast extract, 1 weight% of 5'-ribonucleotide sodium, 0.31 weight% of disodium succinate, 0.2 weight% of aromild and heating at 95-100°C for 15 to 25 minutes to obtain oyster liquid; a step of mixing 15 weight% of oyster liquid with 22 weight% of low-sweetness sugar, 10 weight% of sweetener, 8.5 weight% of malt syrup, 7.32 weight% of purified salt, 4.30 weight% of starch, 4.2 weight% of anchovy sauce, 3.34 weight% of JIMIBASE, 2.09 weight% of sodium citrate, 1.88 weight% of soy sauce,
