1 ½ C white sugar
1 ½ C canola oil
1 can tomato soup
¾ C vinegar
1 tsp. dry mustard
½ tsp. each salt & pepper
2 tbsp. HP Sauce
1 tbsp. onion
Mix together in a medium saucepan and simmer slowly until well blended. Do not boil. When cooled, place in a container, refrigerate and use on salad greens.
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