Prep 10 mins
Cook 0 mins
My mom used to make this, and I do too. Its very inexpensive and has wonderful flavor. Add a bit of celery seed after blending for a kick.
- 1 can store brand tomato soup (Campbells will NOT work)
- 1⁄2 cup vinegar
- 1⁄2 cup sugar
- 1⁄2 cup salad oil (canola)
- 1 clove garlic, minced or 2 tablespoons minced onions (I whizz mine in the minichopper)
- Mix everything together in the blender and let it rip.
- Refrigerate for up to 1 week.
Love this. I used Splenda instead of sugar and Trader Joe's Low-Sodium Garden Patch vegetable juice instead of tomato soup, used half red wine vinegar and half Balsamic vinegar, two cloves of minced garlic, olive oil instead of canola, and added fresh ground pepper. This sounds like a lot of changes, but the basic idea is the same. I will make this all the time now. So easy. I just stirred it in a measuring cup instead of putting it in the blender, and that worked fine. I like that there is a relatively low oil-to-other-liquids ratio, it makes a lot, and tastes good. I think I'll use some on a pasta salad tonight...
This is 5 star. I always use Campbells and it works wonderfully well. I have used store brand and can not taste any difference. Try adding 1 or 2 tbsp worchestershire sauce, 1-1/2 tsp prepared mustard (French's or store brand.) Add salt and pepper if you desire. Sonderful as a salad dressing, dip for raw veggies, or great as a broiled fish topping.
This was easy and good. I used V-8 instead of soup and olive oil for the salad oil. Oh by the way it won`t last 1 week in the fridge because it will be eaten before that.