Creamy Salad Dressing

Creamy Salad Dressing

Adapted from a recipe in the Campbell's Creative Cooking With Soup, page 172.
This recipe is from a cookbook titled Campbell's Creative Cooking With Soup, printed in 1985. As you read this recipe, the ingredients list will have Options and you can choose an option from the list below the ingredients. This recipe sounds very good, on my to make and taste list. Links to the Shortcuts are listed in the Recipe Notes section.
Prep Time 15 minutes
Passive Time 4 hours
Servings 2 cups of dressing

Ingredients
  

  • 1 can Soup Option, (10½ oz / 298 g)
  • ½ cup mayo
  • cup fresh parsley, chopped
  • Liquid Option
  • Seasoning Option
  • Flavoring Option
  • teaspoon black pepper

OPTION

Soup - Use 1 Item

  • condensed cream of asparagus soup
  • condensed cream of onion soup
  • condensed cream of mushroom soup, Shortcut
  • condensed Cheddar cheese soup, Shortcut

Liquid - Use 1 Item

  • ¼ cup tarragon vinegar
  • 1 tablespoon tomato paste
  • 3-4 tablespoons lemon juice
  • ¼ cup buttermilk

Seasoning - Use 1 Item

  • 3 spring onions, thinly sliced
  • 3 tablespoons sweet pickle relish
  • cup Parmesan cheese, grated
  • 2 slices bacon, cooked, drained, crumbled

Flavoring - Use 1 Item

  • 2 tablespoons anchovies, mashed
  • 1 hard boiled egg, peeled, chopped
  • 2 cloves garlic, minced
  • 1 tablespoon Worcestershire sauce

Instructions
 

  • In a mixing bowl, add the Soup Option and mayo. Mix together until smooth.
  • Add remaining ingredients and mix well. Cover and place in the fridge for at least 4 hours.
  • Stir before serving, serve over mixed salad greens. Enjoy.

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