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Hold-The-Oil French Dressing




Source of Recipe


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Hold-The-Oil French Dressing

Light & Tasty October/November 2002
Exchanges
Prep/Total Time: 10 min.
Yield: 14 servings (1-3/4 cups).

"The first time I served this dressing, my husband thought I had bought a new brand and commented on how good it was," writes Ruth Koberna of Brecksville, Ohio. No one would guess that this zesty salad topping starts with a can of tomato soup.

Ingredients:
� 1 can (10-3/4 ounces) reduced-sodium condensed tomato soup, undiluted
� 1/3 cup sugar
� 1/3 cup cider vinegar
� 1 tablespoon Worcestershire sauce
� 1 tablespoon grated onion
� 1/4 teaspoon salt
� 1/2 teaspoon ground mustard
� 1 garlic clove, minced
� 1/2 teaspoon paprika
� 1/4 teaspoon pepper

� Salad greens and vegetables of your choice

Directions:
1. In a bowl, whisk the first 10 ingredients until blended. Serve with a tossed salad. Refrigerate leftover dressing.

One serving (2 tablespoons dressing) equals 38 calories, trace fat (trace saturated fat), 0 cholesterol, 136 mg sodium, 9 g carbohydrate, trace fiber, trace protein. ++++ Exchanges: 1/2 starch.