Ever find a recipe that makes your head tilt and no matter how hard you try you find yourself judging it? This is one of those recipes. I mean who *really* needs 1/2 gallon of French Dressing for at-home use? In addition, everything about this screams 1970s food (OK, the use of canned tomato soup is what mostly screams 1970s). I’m actually tempted to try it- well maybe the half version since we don’t need the full 1/2 gallon

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French Dressing

makes ½ gallon of dressing

Course: Main Course, Salad

Cuisine: American

Keyword: dressing, salad, salad dressing

Ingredients

• 2 ½ cans tomato soup
• 1 pint vinegar
• 1 cup vegetable oil
• 1 ½ cup sugar
• 1 tsp black pepper
• 2 tsp dry mustard
• 2 tsp Worcestershire sauce
• 2 tsp lemon juice
• 2 cloves garlic or small amount of garlic powder

Instructions

• Mix well in a blender.
• Refrigerate.

Notes

The recipe may be cut in half by using 1 can of soup and ¾ cup vinegar and half of other ingredients.