I’ve tasted the nectar of the gods; it’s my mother-in-law’s French dressing.
If you’re not a French dressing fan, this dressing will convert you. It’s tangy and pairs well with a variety of dishes.
When I began dating my husband 17-years-ago, French dressing was far from my favorite. I associated it with menu items like Salisbury steak and fruit cocktail; dishes shunned and replaced with pesto, arugula and sun dried tomatoes by the late 90s.
I remember sitting down to a Sunday supper at my in-laws’ house. The menu was fried chicken, yellow rice and a tossed salad with French dressing. I glanced around the table for another dressing option. Finding none, I drizzled a little French dressing on my salad.
The first bite of salad made me ask my brother-in-law to pass the gravy boat of dressing back down the table. In fact, by the end of dinner I was spooning it over my fried chicken like one of the family.
Today, I make this dressing about once a month. It is delicious on salads (obviously) sliced avocados and, if you pour a little over your fried chicken, I won’t judge you.
You’ll need a blender and three jam jars before you begin.
Sally’s French Dressing:
1 can of Campbell’s tomato soup
3/4 cup apple cider vinegar
1 cup vegetable oil
1 cup sugar
1 tsp salt
1/3 tsp pepper
1/2 tsp paprika
1 Tbsp Worcestershire
1 Tbsp dry mustard
Dash of garlic powder
Pour all ingredients into blender and pulse until fully combined.
Divide into three small jam jars or other containers. Refrigerate for up to three weeks.
Cecelia is a military brat turned Southerner. She is an avid reader and lover of camellias, blue and white china, gin and tonics and tomato pie.