Tomato Soup Dressing

Here’s a recipe straight out of your grandma’s card box, and honey, there’s a reason it never got thrown away.

Canned tomato soup gets whipped with vinegar, oil, dry mustard, and paprika into a tangy, slightly sweet dressing that coats every leaf of lettuce like a dream.

Onion and garlic give it backbone, while the sugar rounds out the vinegar’s bite into something truly addictive.

Just beat it all together, stash it in the fridge, and watch it disappear at the next cookout.

Chef Tips

• Use a good blender or mixer. You want this emulsified smooth, not separated. An electric beater or blender does the trick.
• Let it chill overnight. The flavors meld and mellow beautifully after a night in the fridge.
• Shake before serving. Like any vinaigrette, it may separate a bit. A quick shake brings it right back together.