Tomato Soup French Dressing

Marsha Gardner


My mothers go to dressing for feeding a hungry family of nine.

She loved blue cheese and passed that love to her family. She would crumble up blue cheese and add to the dressing. Today we just sprinkle it on top.

When I was growing up in Western NY when you ordered blue cheese dressing the waitress would ask if you wanted red or white. Red was French dressing with blue cheese sprinkled on top and white was the traditional creamy dressing.

My mom always stored her dressing in a wide mouth canning jar and we used a gravy ladle to dish it out.

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tomato soup
1 c
canola oil
3/4 c
apple cider vinegar
1 small
onion, grated
1/4 c
1 Tbsp
dijon mustard
1 Tbsp
1 tsp
kosher salt
1 tsp
freshly ground black pepper

Directions Step-By-Step

Combine all ingredients in a large bowl; mix well. (You can use a blender if you like, but it works just as well by hand)
Cover and chill. My mom always kept this dressing in a large mouth quart canning jar. We would use a gravy ladle to serve.
This is a very versatile sweet and sour dressing on your regular salad greens, spinach or tomaotes.
Makes 3 1/2 cups.

About this Recipe

Course/Dish: Dressings