The objective of this study was to develop a salad sauce containing by-products from Pleurotus Nebrodensis processing. The orthogonality experiment was used to optimize the main four factors that influenced the the flavor and taste of the product. And then salad sauces that contain different concentration of xanthan gum were analyzed using sensory evaluation, optic microscope, chromameter, and texture analyzer. The optimum conditions were as follows: 355g bean salad oil, 25g/kg xanthan gum solution dissolved in the solution containing 3% by-products from Pleurotus Nebrodensis processing, 140g egg yolk, 38g sugar ,10g salt, 90g edible white vinegar, 9g mustard, 1.0g sodium glutamate, 1.2g white, 0.05g butyl hydroquinone, and 0.75g potassium sorbate. The salad sauce obtained had better acceptance.