Salad with Tomato-Green Pepper Dressing |
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Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 32 |
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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 Ingredients:
1 can (10-3/4 ounces) condensed tomato soup, undiluted |
3/4 cup sugar |
2/3 cup cider vinegar |
1/2 cup canola 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:
1. In a blender, combine the first 10 ingredients; cover and process until smooth. In a large bowl, combine salad greens and vegetables of your choice. Serve dressing with tossed salad. Store leftovers in the refrigerator; shake before using. Yield: 4 cups dressing.
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