The spoonable dressing composition has a fat component comprising at least 25 weight percent fatty acid-esterified propoxylated glycerin having an average of 3 to 16 oxypropylene units per unit of glycerin with the balance of the fat component comprising blended salad oil which composition exhibits freeze-thaw stability. Also described is a method of making a spoonable dressing composition which exhibits freeze-thaw stability comprising blending a fat component of at least 25 weight percent fatty acid-esterified propoxylated glycerin having an average of 3 to 16 oxypropylene units per unit of glycerin and the balance of the fat component comprising blended salad oil, with other ingredients for making the dressing composition in a mixer and then milling the blend.
