Mannoproteins (MPs) are structural constituents of the yeast cell wall. Yeast Saccharomyces uvarum is widely used for brewing, being discarded in large amounts after the fermentation process. MPs have structure characteristic of emulsifiers/stabilizers and have advantages for use in foods such as biodegradability, lack of toxicity and high biocompatibility compared to synthetic agents. The aim of this study was to prepare a French-type salad dressing using MP from spent brewer’s yeast (S. uvarum) as total or partial replacement of emulsifier soy lecithin (LJ) and to evaluate its physicochemical parameters, color and stability during cold storage (1, 7, 14, 21 and 28 days). The formulations were composed of sunflower oil (40%), water (30%), vinegar (3%), tomato paste (8.5%), skimmed milk powder (8.5%), sugar (5, 5%) and salt (1.5%) containing 0.8% MP (FA); or 0.4% MP and 0.4% LJ (FB) or 0.8% LJ (FC). At the end of the studied period, the highest stability was observed for FA (day 1: 66.15 ± 0.67%, after 28 days: 79.38 ± 0.33%), followed by FB (day 1: 35.68 ± 0 12%, after 28 days: 58.02 ± 0.01%) and FC (day 1: 23.94 ± 0.22%, after 28 days: 34.90 ± 0.02%). Increased stability, lightness (L *) and intensity of yellow vaues (b *) were observed in the three formulations during storage (p ≤ 0.05). The nutritional composition of all formulations did not change over the studied period. The results show the potential application of MP from brewer’s yeast as emulsifier/stabilizer agent in salad dressings, especially French-type.