1 can tomato soup, undiluted
1 cup vegetable oil
1/2 cup sugar
1/2 cup cider vinegar
1 teaspoon salt
1/2 teaspoon pepper
1 teaspoon dry mustard
1 teaspoon garlic salt
Combine all ingredients and whisk. Refrigerate. Shake well
before each use.
Yield: 2 cups.
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