Dressings are oil-water composition products with 30 % to 80 % of edible vegetable oil, which are intended to season and aromatize food. In order to evaluate its physicochemical and nutritional profile, as well as the degree of acceptance by consumers, a dressing based on onion, spinach, textured soy protein and spirulina was formulated. For its preparation, products free of animal protein were used. By physicochemical analyseswas obtained: moisture, total solids, protein, fat, pH and ash values were obtained. Based on the Mexican System of Equivalent Foods, its nutritional composition was obtained. Sensory analysis was performed by applying a subjective test with a hedonic scale from 1 to 5 to 100 untrained judges. A dressing with a salty flavor, creamy and oily texture, with an alliaceous odor and a light green color was obtained. Moisture 22,23 %, pH 6,06,2,3 g of protein, 1,3 g offiber, 311 mg of sodium, no sugar. 83% fat was determined, higher than that described in the product definition. The global acceptance of the product was 88.75 %. In conclusion, a product with satisfactory percentages of acceptance was obtained, however, with a high fat content that can be a negative point in its commercialization.