1 1/2 c. salad oil, prefer olive, canola or sunflower
1 can tomato soup
1 sm. dry onion, quartered
1 - 5 garlic cloves
1 tsp. salt
1 tsp. powdered mustard
1/2 tsp. pepper
3/4 c. apple cider vinegar
1/2 c. sugar
1 tbsp. Worcestershire sauce

Combine all ingredients into large blender container. Blend at highest speed until well emulsified. Store in the refrigerator. Makes 1 quart. Keeps well. If it tends to separate some, just shake before using.