1 can (10-1/2 ounce) tomato soup 1/2 cup mild flavored honey 3/4 cup cider vinegar 1/4 cup water 2 cups salad oil 1 teaspoon salt 1 teaspoon dry mustard or dijon mustard 1/2 teaspoon paprika 1 teaspoon celery seed 1 clove garlic, minced
Preparation
Combine all ingredients in blender container. Whirl until well mixed and creamy. Keep refrigerated until ready to use. Makes about 6 cups dressing. You may also add a hint of blue cheese, which blends nicely. This dressing goes well with avocado, raw or cooked vegetables or lettuce. It stays mixed after refrigeration.
