1 cup extra virgin olive oil
1/2 cup good quality vinegar
1 can organic low-sodium tomato soup
1/2 tsp. dried or 1 tbsp. fresh basil
1/2 - 1 tsp. salt
1 cup sugar (or less, to taste - see note)
1 tsp. dry mustard
1/2 - 1 tsp. black pepper
1 tsp. celery seed
1/4 tsp. garlic powder (or 2 cloves fresh, minced)

Combine all ingredients in a blender, using only half of the sugar, salt, pepper and vinegar.

Taste and adjust seasonings to your taste, adding remainder of sugar, salt, pepper and vinegar, if desired. Please note that the original recipe calls for the full amount listed, but we found we could do with a little less of these ingredients.

Blend well and refrigerate or use right away on your favorite salad ingredients.

Note: 1 cup olive oil may be substituted with any leftover vinaigrette or Italian style salad dressing you have on hand. Honey, to taste, may be substituted for the sugar.