Lois' Best Dressing and Marinade Recipe

Submitted By: Lois from West Allis.

Lois' Best Dressing and Marinade Notes

I found a recipe in a church ladies cookbook. I needed to decipher it and change it to my liking. I needed a Qty. of dressing as I was catering a lunch for 30 Ironworkers. I dislike bottled dressings and this was a perfect match for the spaghetti & meatballs, garlic bread and a fresh garden salad. I did not have one complaint. This is excellent for taking to a potluck. Very easy and delicious. Kids love it.

  • 1 medium white onion, cut into chunks
  • 3 smal cloves garlic, peeled
  • 1 10 3/4 ounce can good-quality condensed tomato soup
  • 1/2 cup apple cider vinegar
  • 1/4 cup fresh lemon juice
  • 1 cup corn or canola oil
  • 1 cup granulated sugar
  • 2 tablespoons mild mustard powder
  • 2 tablespoons Worcestershire sauce
  • 1/2 tablespoon parsley flakes
  • 1/2 tablespoon dried basil
  • 1 tablespoon kosher salt
  • 1/4 teaspoon finely ground black pepper
Serves / Yields

1 - Quart

Preparation Instructions

In a blender container, place in all ingredients. Blend on low for 30 seconds. Then, blend on high for 1 minute. Place in a nice 1 - quart carafe. Refrigerate overnight to blend flavors. Serve on any green garden salad of your choice.

Helpful Hints

Makes a great chicken or shrimp marinade. Mix a small amount of mayonaise or salad dressing to use as a sandwich spread. Use in pasta or cucumber salads. Once you taste it you will come up with your own creative uses.

Quick Shopping List

Yellow Mustard Powder, Mild
Very Fine Powder, in a glass jar
In a 1/2 cup shaker jar, net wt. 1.5 oz.
Parsley Flakes
Broken Leaf, in a glass jar
1/2 cup shaker jar, net wt .25 oz.
California Sweet Basil, Dehydrated Broken Leaf
In a glass jar
In a 1/2 cup shaker jar, net wt. 0.75 ounces
Kosher Flake Salt
3 lbs.
Tellicherry Ground Black Pepper
30/60 Mesh (Regular Dustless Grind) in a glass jar
1/2 cup shaker jar, net wt. 2 oz.

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