Recipe by: Julie Knox

Source: “Margo’s Salad Dressing” had been submitted by Spark People. No longer found online.

Serves: 6

While French dressing is a light vinaigrette, in the United States during the 1950s, manufactured French dressing” was developed. The term has come to mean the manufactured version with a sweet-tart flavor and orange-red color from the use of paprika and tomatoes.

American “French” dressing is best with sturdy greens, such as spinach or iceberg lettuce.


  • 1 cup sugar
  • 2 tsp salt
  • ¾ tsp paprika
  • 2 Tbsp dry mustard
  • 2 Tbsp grated onion
  • 1 can tomato soup
  • 1 ½ cup white vinegar
  • 1 cup canola oil
  • 1 Tbsp Worcestershire sauce
  • 1 Tbsp prepared horseradish


  • Mix and shake. Or whirl in blender or food processor.
  • Pour into bottles or jars to store in refrigerator.

Download PDF here: American French Dressing Julie Knox