Hold-The-Oil French Dressing Recipe
Hold-The-Oil French Dressing Recipe photo by Taste of Home
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Hold-The-Oil French Dressing Recipe

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"The first time I served this dressing, my husband thought I had bought a new brand and commented on how good it was," writes Ruth Koberna of Brecksville, Ohio. No one would guess that this zesty salad topping starts with a can of tomato soup.
TOTAL TIME: Prep/Total Time: 10 min.
MAKES:14 servings
TOTAL TIME: Prep/Total Time: 10 min.
MAKES: 14 servings


  • 1 can (10-3/4 ounces) reduced-sodium condensed tomato soup, undiluted
  • 1/3 cup sugar
  • 1/3 cup cider vinegar
  • 1 tablespoon Worcestershire sauce
  • 1 tablespoon grated onion
  • 1 teaspoon salt
  • 1/2 teaspoon ground mustard
  • 1 garlic clove, minced
  • 1/2 teaspoon paprika
  • 1/4 teaspoon pepper
  • Salad greens and vegetables of your choice

Nutritional Facts

2 tablespoons: 38 calories, 0 fat (0 saturated fat), 0 cholesterol, 260mg sodium, 9g carbohydrate (0 sugars, 0 fiber), 0 protein. Diabetic Exchanges: 1/2 starch.


  1. In a bowl, whisk the first 10 ingredients until blended. Serve with a tossed salad. Refrigerate leftover dressing. Yield: 14 servings (1-3/4 cups).
Originally published as Hold-The-Oil French Dressing in Light & Tasty October/November 2002, p17

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paardvrouw User ID: 3220018 108912
Reviewed Aug. 10, 2010

"Great versatile recipe. I use splenda instead of sugar. I have also used different types of vinegar for different flavors."

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