32 ounces equals 1 quart . Also equivalent is four 8 ounce glasses.
depends on the dressing brand
The amount of salad dressing needed typically depends on personal preference and the size of the salad. A general guideline is to use about 2 to 3 tablespoons of dressing per serving, which is approximately 1 to 1.5 ounces. For a larger salad serving 4-6 people, you might need around 6 to 8 ounces of dressing. Adjust based on your taste and the type of salad being prepared.
One quart of salad dressing is 32 fluid ounces. Standard bottles of salad dressing are 16 fluid ounces. You can expect to pay around $3.50 for a 16 ounce bottle of salad dressing in Washington State, so a quart will cost about $7.
The only cholesterol in an all green salad would possibly be in the salad dressing you use. Check the label on the dressing bottle for nutrition facts. If you don't use dressing, then there would be no cholesterol in the all green salad.
Almost 1 tablespoon, since 15 g of water is about 1 T and salad dressing wouldn't be much different.
Toss your salad with just enough Caesar dressing to coat the leaves; too much dressing will make your lettuce or other greens lose their crispness too soon and go limp.
The amount of dressing to add to pasta salad typically depends on personal preference and the quantity of pasta. A general guideline is to start with about 1/4 to 1/2 cup of dressing for every 8 ounces of dry pasta, adjusting as needed for taste. It's best to add the dressing gradually, mixing well, to ensure the pasta is evenly coated without becoming overly soggy. Allowing the salad to chill for a bit can help the flavors meld together.
FIRST: DON'T GO OVERBOARD. What are you putting the dressing on? Salad? :) Anyways, post what your putting the dressing on, then I will answer my best.
1.3 ounces of chicken salad is approximately equivalent to 2.6 tablespoons.
13/3 = 104/24 21/8 = 63/24 9/4 = 54/24 104 + 63 - 54 = 113/24 or 4 and 17/24 fluid ounces
For a regular green salad with "standard" dressings (Italian, Russian, Thousand Island, French, etc.): no, not by the waiter/waitress. Only the salad eater knows how much dressing they want. I, for instance, use most of my dressing for my bread. Many restaurants, though offer more exotic, gourmet salad with a carefully selected balance of ingredients, with a dressing that is carefully created with ingredients that complement the salad. In this case, the chef knows exactly how much dressing will overwhelm or over-saturate, and thus will often serve the salad pre-dressed. Any salad dressing should only be applied immediately before serving otherwise the sald leaves will wilt.
1 cup of salad (with no dressing) contains about 10 calories, on average.