Tomato Soup Salad Recipes

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TOMATO SOUP SALAD DRESSING



Tomato Soup Salad Dressing image

This is a nice refreshing dressing for simple lettuce salads. The onion adds a lot of flavor.

Provided by Taste of Home

Categories     Lunch

Time 5m

Yield about 3 cups.

Number Of Ingredients 7

1 can (10-3/4 ounces) condensed tomato soup, undiluted
1 cup vegetable oil
1/2 cup cider vinegar
1 cup sugar
1 small onion, quartered
1/2 teaspoon salt
Salad greens and vegetables of your choice

Steps:

  • In a blender, combine the first six ingredients. Cover and process until smooth. Refrigerate for at least 4 hours. Serve with salad.

Nutrition Facts :

AUNT DOROTHY'S MARINATED CARROT SALAD



Aunt Dorothy's Marinated Carrot Salad image

This has been a family favorite for years. The key to this recipe is not overcooking the carrots and allowing the entire salad to marinate for at least 12 hours. For a spectacular presentation when serving, garnish the top with rings of each color of bell pepper and rings of onion. Serve alone or over a bed of lettuce.

Provided by Scott

Categories     Salad     Vegetable Salad Recipes     Carrot Salad Recipes

Time P1DT35m

Yield 12

Number Of Ingredients 12

2 pounds carrots, peeled and sliced into rounds
1 (10.75 ounce) can condensed tomato soup
1 cup white sugar
1 cup vegetable oil
¾ cup white vinegar
½ teaspoon cayenne pepper
1 teaspoon salt
1 teaspoon mustard powder
1 green bell pepper, seeded and diced
1 red bell pepper, seeded and diced
1 yellow bell pepper, seeded and diced
1 large onion, chopped

Steps:

  • Place the carrots in a large pot and fill with enough water to cover. Bring to a boil and cook until carrots are tender. Do not over cook, the carrots should be firm but easy to bite into. Drain and rinse under cold water to stop the cooking.
  • In the container of a food processor or blender, combine the tomato soup, sugar, oil, vinegar, cayenne pepper, salt and mustard powder. Blend for about 3 minutes or until creamy.
  • In a large bowl, mix together the carrots, green, red and yellow bell peppers and onion. Toss with the dressing, cover and refrigerate overnight. The longer this salad is allowed to sit, the better it is.

Nutrition Facts : Calories 284 calories, Carbohydrate 29.3 g, Fat 18.9 g, Fiber 3 g, Protein 1.5 g, SaturatedFat 3 g, Sodium 379.7 mg, Sugar 22.8 g

TOMATO SOUP SALAD DRESSING



Tomato Soup Salad Dressing image

This recipe comes from a friend of mine who is a great cook! The beauty to it is that it is so easy to prepare! There are other tomato soup salad dressing recipes here, but none exactly like this one...hope you enjoy it. Note: Prep time doesn't include chilling time.

Provided by Debaylady

Categories     Salad Dressings

Time 5m

Yield 4 cups

Number Of Ingredients 10

1 (10 3/4 ounce) can tomato soup, undiluted
1 cup salad oil
3/4 cup vinegar
3/4 cup sugar
1 tablespoon Worcestershire sauce
1 tablespoon onion, finely minced
1 teaspoon paprika
1 teaspoon prepared mustard
1 teaspoon salt
1 teaspoon pepper, black

Steps:

  • In your blender, simply mix undiluted soup, salad oil, vinegar, sugar, Worcestershire sauce, onion, paprika, mustard, salt and pepper.
  • Mix well.
  • Cover and chill in refrigerator.
  • Stir well before using.
  • Makes 4 cups.

Nutrition Facts : Calories 684.4, Fat 54.6, SaturatedFat 7.6, Sodium 934.7, Carbohydrate 49.5, Fiber 1.3, Sugar 44.2, Protein 1.4

TOMATO SOUP SALAD



Tomato Soup Salad image

Found this in "Tested Recipes approved by the Women of the Moose, Laramie, Wy., Chapter 423 which was printed in 1947 - Old Time Recipes. It sounds strange but we liked it. I would like to see more of the really old recipes come back....The old time reclpes from the old time cooks!! Cook time is chill time.

Provided by OceanLuvinGranny

Categories     Fruit

Time 6h5m

Yield 1 salad, 4-6 serving(s)

Number Of Ingredients 6

1 (3 ounce) package lemon Jell-O gelatin
1 (10 3/4 ounce) can tomato soup
1/2 cup mayonnaise
1/2 cup cottage cheese (small curd, creamed)
1/4 cup celery, chopped
1/4 cup green olives, sliced

Steps:

  • Heat tomato soup.
  • Add jello.
  • When it begins to thicken add mayonnaise and cottage cheese and mix well.
  • Add celery and olives.
  • Put in loaf pan or molds to set in refrigerator (about 6-8 hours).
  • Garnish with a dollop of mayonnaise and a slice of olive.

Nutrition Facts : Calories 269.2, Fat 11.4, SaturatedFat 2.4, Cholesterol 11.6, Sodium 839.4, Carbohydrate 37.4, Fiber 1, Sugar 26.5, Protein 6.5

SWEET AND SOUR PASTA SALAD



Sweet and Sour Pasta Salad image

This has been made by my family for years; not sure where it came from. Great for cookouts or picnics since there is no mayo. Best if made the day before to let flavors blend. Serve with your favorite chicken, pork, or beef as a refreshing side dish. You can substitute red, yellow, or orange peppers for the green to add extra color to this dish.

Provided by misty

Categories     Salad     100+ Pasta Salad Recipes     Asian Pasta Salad Recipes

Time 12h35m

Yield 12

Number Of Ingredients 9

1 (16 ounce) package small seashell pasta
2 cucumbers - peeled, quartered, and cut into 1/2-inch slices
1 sweet onion, halved and thinly sliced
2 green bell peppers, seeded and chopped into 3/4-inch pieces
1 (4 ounce) jar chopped pimento peppers
1 (10.75 ounce) can condensed tomato soup
¾ cup white sugar
¾ cup cider vinegar
¾ cup vegetable oil

Steps:

  • Bring a large pot of lightly salted water to a boil; cook seashell pasta at a boil until tender yet firm to the bite, 8 to 10 minutes. Drain and rinse under cold water.
  • Mix pasta, cucumbers, onion, green bell pepper, and pimento peppers in a large bowl.
  • Whisk tomato soup, sugar, vinegar, and oil together in a bowl until smooth; pour over pasta mixture. Stir to coat. Refrigerate 12 to 24 hours before serving, stirring occasionally.

Nutrition Facts : Calories 336.8 calories, Carbohydrate 46.3 g, Fat 15 g, Fiber 2.3 g, Protein 5.9 g, SaturatedFat 2.4 g, Sodium 146.4 mg, Sugar 16.7 g

TOMATO SOUP FRENCH DRESSING



Tomato Soup French Dressing image

This French dressing made with tomato soup was quite popular in the 1970s. It has a unique blend of seasonings and spices.

Provided by Diana Rattray

Categories     Condiment     Sauce

Time 5m

Number Of Ingredients 9

3/4 cup granulated sugar
1 cup vegetable oil
1/2 teaspoon salt
1/2 teaspoon ground paprika
1 can tomato soup, undiluted
1/3 cup cider vinegar
1 small onion, grated
1/2 teaspoon Worcestershire sauce
1/4 teaspoon black pepper

Steps:

  • Combine ingredients in the blender and process or whisk until smooth and well blended.
  • Store in a tightly covered container in the refrigerator. Makes about 3 1/2 cups.

Nutrition Facts : Calories 95 kcal, Carbohydrate 7 g, Cholesterol 0 mg, Fiber 0 g, Protein 0 g, SaturatedFat 1 g, Sodium 61 mg, Sugar 6 g, Fat 8 g, ServingSize 3 1/2 cups (28 servings), UnsaturatedFat 0 g

CLARA'S TOMATO SOUP SALAD



Clara's Tomato Soup Salad image

Another recipe from my grandmother who loved to use tomato soup in her cooking. This is a very refreshing salad and something different for a change.

Provided by Marsha Gardner

Categories     Gelatin Salads

Number Of Ingredients 5

1 can(s) tomato soup
2 envelopes knox glelatin
1/2 pt cottage cheese, small curd, drained
1/2 c cucumber, diced
1/2 c celery, diced

Steps:

  • 1. Sprinkle gelatin over soup and let stand about 5 minutes.
  • 2. Add the other ingredients and pour into a jello mold. Chill until set. Unmold and serve.

TOMATO SOUP SALAD



Tomato Soup Salad image

This is my mother's recipe and I've loved it since I was a child. My kids love it as well, and just about everyone that's tried it.

Provided by Frank Patten

Categories     Gelatin Salads

Time 30m

Number Of Ingredients 7

1 pkg lemon flavored jello
1 c chopped celery
1 c cottage cheese
1 c mayonnaise
1 jar(s) pimientos
2 Tbsp finely chopped onion
1 can(s) tomato soup

Steps:

  • 1. Heat tomato soup in a pan on the stove, stir in package of lemon jello. (do not dilute the tomato soup) add the rest of the ingredients, mix thoroughly. Pour into a casserole dish and refrigerate.

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