1 c. vegetable oil
1 can tomato soup, undiluted
1/2 c. vinegar
1 c. sugar
1 tsp. salt
1 tsp. paprika
1 tsp. celery seed
1 tbsp. dry mustard
1 tbsp. horseradish
1 tbsp. Worcestershire sauce

Mix ingredients in order and stir or beat with hand mixer until well blended. Refrigerate. Keeps indefinitely. Use on lettuce. Yield 1 quart.