Copyright © 2014 The FOURnet Information Network. All rights reserved.

1 (10 1/2 oz.) can condensed tomato soup
1/2 soup can vinegar (1/2 cup plus 2 tbsp.)
1/2 soup can salad oil (1/2 c. plus 2 tbsp.)
2 tbsp. minced onion
2 tbsp. sugar
2 tsp. dry mustard
1 tsp. salt
1/2 tsp. pepper

Combine all ingredients in 1 quart jar. Shake well before using. Makes about 2 2 2/3 cups.

To vary this tomato French dressing, add any one of the following:

Bacon Dressing: 4 slices bacon, cooked and crumbled.

Blue Cheese: 1/4 cup crumbled Blue cheese.

Chiffondale Dressing: 1 chopped hard cooked egg, 1 tablespoon minced green pepper, and 1 tablespoons minced pimento.

Curry Dressing: 1/2 teaspoon curry powder

Garlic Dressing: 1 medium clove garlic, minced.

Herb Dressing: 1 teaspoon ground herb (marjoran, rosemary, sage, savory, or thyme).

Ripe Olive Dressing: 1/4 cup chopped olives.

Sweet Pickle Relish Dressing: 1/4 cup sweet pickle relish.

Vinaigrette Dressing: 2 chopped hard cooked eggs and 1/2 cup chopped parsley.

Share: Add review or comment

  email this recipe to:  

Printer Options: Standard | Word Search Puzzle

Some of the recipes other cooks are looking at right now:

  top of page

COPYRIGHT © 2014 The FOURnet Information Network | Privacy | TalkFood