This sweet and tangy salad dressing combines condensed tomato soup with sugar, oil, and vinegar for a nostalgic homemade dressing that's been treasured by a 97-year-old grandmother and her family for generations.
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Combine the can of tomato soup, sugar, oil, and vinegar in a blender.
Blend for 3-4 minutes. This long blending time is important to ensure the dressing emulsifies and does not separate later.
Transfer the dressing to a container and refrigerate until ready to serve.
Store in an airtight container in the refrigerator for up to 2 weeks; shake well before each use.
Yes, this dressing stores well in the refrigerator for up to 2 weeks in an airtight container. Shake or stir before each use.
Start with 2–3 tablespoons per serving and adjust to taste, as this is a sweet dressing that coats well.
This recipe is specifically formulated for condensed tomato soup's sweetness and texture; fresh tomato will change the flavor and consistency significantly.
Most condensed tomato soups are gluten-free, but check your brand's label to confirm.
Iceberg lettuce, spinach, cabbage, and shredded carrots work well; the sweetness complements mild greens and crisp vegetables.
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