Creamy Salad Dressing
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.
Ingredients
- 1 can Soup Option, (10½ oz / 298 g)
- ½ cup mayo
- ⅓ cup fresh parsley, chopped
- Liquid Option
- Seasoning Option
- Flavoring Option
- ⅛ 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
- ⅓ 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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