1 10 oz can tomato soup
6 oz water
1/2 cup sugar
1/2 cup vinegar
1/4 cup extra virgin olive oil
2 tsp Worchestershire sauce
1 tsp salt
1 tsp pepper
1 Tbs mustard
1/2 tsp garlic powder
Pour soup, water, vinegar, oil, and sauce into blender. Mix well. Add sugar, salt, pepper, mustard, and garlic powder. Blend on high speed for 5 minutes or until sugar is dissolved.
Serve over green salad. Store leftovers in refrigerator in an airtight container for up to 3 weeks.
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