PROBLEM TO BE SOLVED: To provide an acid oil-in-water emulsified seasoning, and a salad using the acid oil-in-water emulsified seasoning that can obtain the salad hardly causing an age-based appearance change after produced in either case of using easily water-releasable ingredients such as cabbages and cucumbers or using easily water-absorbing ingredients such as pasta.SOLUTION: The acid oil-in-water emulsified seasoning includes an oil phase and a water phase emulsified as an oil-in-water type. The oil phase contains liquid edible oil and fat at a product temperature of 15°C, and the edible oil and fat content is 65-70% to the whole seasoning. The water phase contains at least a protein material, a saccharide, salt and vinegar, and the solid content concentration of the water phase is 20-50% to the water phase. The hardness of the seasoning at the product temperature of 15°C is 5×10-5×10N/m2. The salad uses this acid oil-in-water emulsified seasoning.
