Prep 5 mins
Cook 0 mins
This recipe comes from a friend of mine who is a great cook! The beauty to it is that it is so easy to prepare! There are other tomato soup salad dressing recipes here, but none exactly like this one...hope you enjoy it. Note: Prep time doesn't include chilling time.
- 1 (10 3/4 ounce) can tomato soup, undiluted
- 1 cup salad oil
- 3⁄4 cup vinegar
- 3⁄4 cup sugar
- 1 tablespoon Worcestershire sauce
- 1 tablespoon onion, finely minced
- 1 teaspoon paprika
- 1 teaspoon prepared mustard
- 1 teaspoon salt
- 1 teaspoon pepper, black
- In your blender, simply mix undiluted soup, salad oil, vinegar, sugar, Worcestershire sauce, onion, paprika, mustard, salt and pepper.
- Mix well.
- Cover and chill in refrigerator.
- Stir well before using.
- Makes 4 cups.
Great recipe. I served this at Thanksgiving and everyone was asking what kind of salad dressing I used so I printed out the recipe for everyone to take home. It is similar to the Kraft's Catalina dressing but much better - tangier and not so sweet and no weird ingredients (guar gum. Really Mr. Kraftypants! OMG I can't believe I said that.). And of course the ingredients are all wholesome and it is so affordable to make a big batch. A perfect match for a simple iceberg and tomato salad - the salad that pleases everyone. Thanks so much for sharing! Five BIG STARS for you Debaylad. LOL.
I have been looking for a healthier and less costly French dressing in comparison to Western French. Sometime in the next month I am going to work on this recipe and see if I come across something my brother will like that doesn't have "mysterious" ingredients. Thanks!