PROBLEM TO BE SOLVED: To provide a vegetable salad in which syneresis from vegetable is reduced after preservation, and the flavor of seasoning added to the vegetable salad is not deteriorated.MEANS FOR SOLVING THE PROBLEM: Provided is a vegetable salad obtained by adding seasoning using fat as a base and vegetable, in which the oil contains solid fat being solid at a product temperature of 20°C by 5 to 90%, and the seasoning has a water content of 60% or lower, egg yolk by 1 to 10% expressed in terms of solid content and organic acid by 0.1 to 3% expressed in terms of solid content.SELECTED DRAWING: NoneCOPYRIGHT: (C)2017,JPO&INPIT【課題】保存後においても野菜からの離水が少なく、野菜サラダに加えた調味料の風味も劣化していない野菜サラダを提供する。【課題手段】油脂をベースとする調味料と野菜とを和えてなる野菜サラダであって、前記油脂は、品温20℃で固体の固体脂を5~90%含有し、前記調味料は、水分含有量が60%以下、卵黄を固形分換算で1%以上10%以下、有機酸を固形分換算で0.1~3%含有する調味料である、野菜サラダ。【選択図】 なし
