Save on Pinterest

Mom’s French Salad Dressing

My mom was born in 1920, and this was always the salad dressing we had, as there weren't many bottled varieties at the time. I still make this blast-from-the-past recipe. —Bonnie Hawkins, Elkhorn, Wisconsin
  • Total Time
    Prep/Total Time: 10 min.
  • Makes
    4 cups

Ingredients

  • 1 can (10-3/4 ounces) condensed tomato soup, undiluted
  • 1-1/2 cups canola oil
  • 1 cup cider vinegar
  • 1/2 cup sugar
  • 2 tablespoons grated onion
  • 2 teaspoons Worcestershire sauce
  • 1 teaspoon ground mustard
  • 1 teaspoon paprika
  • 1 teaspoon salt, optional

Directions

  • Place the first 8 ingredients in a jar with a tight-fitting lid; add salt, if desired. Shake well. Refrigerate leftovers.
Nutrition Facts
2 tablespoons: 115 calories, 11g fat (1g saturated fat), 0 cholesterol, 40mg sodium, 5g carbohydrate (4g sugars, 0 fiber), 0 protein.

Recommended Video

Reviews

Click stars to rate