- 1 can (10-3/4 ounces) condensed tomato soup, undiluted
- 1 cup vegetable oil
- 1/2 cup cider vinegar
- 1 cup sugar
- 1 small onion, quartered
- 1/2 teaspoon salt
- Salad greens and vegetables of your choice
- In a blender, combine the first six ingredients. Cover and process until smooth. Refrigerate for at least 4 hours. Serve with salad. Yield: about 3 cups.
Originally published as Tomato Soup Salad Dressing in Country Extra November 2001, p49
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