This study was conducted for the optimization of ingredients in salad dressing using Chinese quince (Chaenomelis sinensis) juice. The experiment was designed according to the D-optimal design of mixture design, which included 14 experimental points with 4 replicates for 3 independent variables (Chinese quince juice 35-60%, oil 20-45%, and vinegar 5-20%). The compositional and functional properties of the prepared products were measured, and these values were applied to the mathematical models. A canonical form and trace plot showed the influence of each variable on the quality attribute of final mixture product. By the use of F-test, viscosity and color values (L, a, and b) were expressed by a linear model, while the emulsion stability and sensory characteristics (color, smell, taste, and overall acceptance) were by a quadratic model. The optimum formulations by numerical and graphical method were analogous: Chinese quince juice, oil, and vinegar of 51.05, 34.69, and 14.24% by numerical method, respectively; those of 51.01, 34.71, and 14.24% by graphical method, respectively. Optimum ingredient formulation is expected to improve use of Chinese quince juice and contribute to commercialization of high quality Chinese quince salad dressing.