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