Salad with Tomato-Green Pepper Dressing Recipe

5 1
Salad with Tomato-Green Pepper Dressing Recipe
Salad with Tomato-Green Pepper Dressing Recipe photo by Taste of Home
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Salad with Tomato-Green Pepper Dressing Recipe

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5 1
Publisher Photo
The longer this dressing is refrigerated, the more flavorful it becomes. The bright red-orange color is a sharp contrast to salad greens. At my house, it's everybody's favorite salad topping. -Virginia Broten, Pinewood, Minnesota
MAKES:
32 servings
TOTAL TIME:
Prep/Total Time: 10 min.
MAKES:
32 servings
TOTAL TIME:
Prep/Total Time: 10 min.

Ingredients

  • 1 can (10-3/4 ounces) condensed tomato soup, undiluted
  • 3/4 cup sugar
  • 2/3 cup cider vinegar
  • 1/2 cup vegetable oil
  • 1 large green pepper, cut into chunks
  • 1/2 medium onion, cut into chunks
  • 1 garlic clove, halved
  • 1 teaspoon ground mustard
  • 1/2 teaspoon salt
  • 1/2 teaspoon paprika
  • Salad greens and vegetables of your choice

Directions

In a blender, combine the first 10 ingredients; cover and process until smooth. Serve over tossed salad. Store leftovers in the refrigerator; shake before using. Yield: 4 cups dressing.
Originally published as Salad with Tomato-Green Pepper Dressing in Reminisce May/June 2001, p48

Nutritional Facts

2 tablespoons: 58 calories, 3g fat (0 saturated fat), 0 cholesterol, 93mg sodium, 7g carbohydrate (6g sugars, 0 fiber), 0 protein.

  • 1 can (10-3/4 ounces) condensed tomato soup, undiluted
  • 3/4 cup sugar
  • 2/3 cup cider vinegar
  • 1/2 cup vegetable oil
  • 1 large green pepper, cut into chunks
  • 1/2 medium onion, cut into chunks
  • 1 garlic clove, halved
  • 1 teaspoon ground mustard
  • 1/2 teaspoon salt
  • 1/2 teaspoon paprika
  • Salad greens and vegetables of your choice
  1. In a blender, combine the first 10 ingredients; cover and process until smooth. Serve over tossed salad. Store leftovers in the refrigerator; shake before using. Yield: 4 cups dressing.
Originally published as Salad with Tomato-Green Pepper Dressing in Reminisce May/June 2001, p48

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