A variety of seasonings are used for flavoring or appetizing foods. Sauces are one of these seasonings, and one of the most consuming food products around the world used in different countries with different tastes, with Mayonnaise and salad dressing of the most important types. The aim of this study was to optimize the formulations of traarent and non-traarent sauce of Shirazi salad and investigating the effect of carboxymethyl cellulose, xanthan and mint essence on physicochemical properties (pH, acidity, viscosity and color in clear and non-traarent sauce) of non-clear sauce and also investigating the effect of peppermint gum, carrageenan and mint extract on physicochemical properties of traarent sauce and the stability of the emulsion in non-traarent sauce. The results of the evaluation showed that with increasing the concentration of gum used in the formulation of sauces, the viscosity increased in both sauces, so that in the traarent sauce with increased concentration of gum, the viscosity increased in the formulation, with a significant effect on viscosity at 5% probability level. The additive amount of carrageenan gum and mint extract did not have a significant effect on viscosity at the 5% probability level, which is due to the fact that cariogenic gum solutions lost their gels consistency and viscosity in PH below 3.4; because in low PH, molecular bindings of carrageenan start hydrolyzing. In the non-clear sauce, the viscosity increased with increasing concentration of carboxymethyl cellulose and xanthan gum in the sauce formulation and had a significant effect on the viscosity at 5% probability level. Also, by increasing the concentration of gum used in the formulation, the brightness index in the traarent and non-traarent sauce decreased and increased, respectively; while a* and b* indices have no significant effect on traarent and non-traarent sauces. By measuring the stability of the emulsion in the non-traarent sauce, it was found that with increasing concentrations of xanthan gum, the emulsion formed became more stable due to the increase in the continuous phase viscosity and limitation of the movements of oil droplets in the dispersed phase, but carboxymethyl cellulose gum had no significant difference in the stability of the emulsion at 5% probability level. Design Expert software was used to optimize the formulations of traarent and non-traarent sauce. Traarent sauce with the highest brightness index, the smallest index of a* and b*, and PH range from 2.81 to 0.45, acidity from 0.86 to 0.91, viscosity from 440 to 720 was selected. The optimal formulation of the non-traarent sauce was selected based on the highest brightness indices and a* and lowest b* index, PH range from 2.593 to 3.231, the acidity ranges from 0.73 to 0.84, and the viscosity of 930 to 1080. The optimum formulation of the software was for traarent sauce containing 0.5% gum, 0.37% carrageenan gum and 1% mint extract. Also, the optimal output formula of software for non-traarent sauce included 67% of carboxymethyl cellulose gum, 0.18% xanthan gum and 0.1% peppermint essence. All sensory properties of two traarent and non-traarent sauces have been acceptable to the evaluators, and there is no significant difference in appearance, taste, smell and overall acceptance between the two sauces, which is a sign of the satisfactory use of ingredients used in two sauces in terms of sensory properties. Keywords : Salad dressing, Formulation Optimization, Physicochemical Properties, Gum, Sensory Properties