PREPARATION: Time: 10 minutes – makes 1 cup
EQUIPMENT: jar with screw-on lid.
- 1 can Campbells tomato soup
- ¼ cup apple cider vinegar
- ¼ cup Gherkins sweet pickle juice or 2 tablespoons sugar
- ½ cup olive oil (not the green stuff)
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 2 teaspoons celery salt
- 1 tablespoon Dijon mustard
- 2 tablespoons mayonnaise or sour cream or 50/50 each
- Kosher salt to taste (optional)
INSTRUCTION
Combine ingredients in a large jar with screw top. Shake to blend. Use right after mixing or store in refrigerator. Shake before each use.
NUTRITIONAL BREAKDOWN PER SERVING: Calories 198; Fat Grams 15; Carbohydrate Grams 17; Protein Grams 0; Cholesterol mg 0; Sodium mg 374.
THE POINT SYSTEM: Calorie Points 2½; Protein Points 0; Fat Grams 15; Sodium Points 16; Fiber Points 0; Carbohydrate Points 1; Cholesterol Points 0.