Aunt Winnie’s Western Dressing

Growing up I was surrounded by great home cooks. My mother, my grandmother, and my Aunt Mimi all brought their A-game to family gatherings with salads, sides, and desserts, especially. I got this recipe from my grandma Pauline whose youngest sister was Winnigene, known to our side of the family as Winnie. I only visited with Aunt Winnie on a handful of occasions as a girl because she lived in a different state, but I have fond memories of her. It’s fun to have family recipes because each time you read them or make them, you think about that special relative and the place they had in your life. And so I have her homemade Western Salad Dressing recipe to remember Aunt Winnie by.

Tomato Soup Western Salad Dressing

Aunt Winnie’s Western Salad Dressing recipe was known to our family as Winnie’s French Dressing or Tomato Soup Dressing, but I have renamed it for you to represent what it really is. To me, this tastes very much like bottled Western Salad Dressings and is a recipe the whole family will enjoy.

This Western salad dressing is super easy to make with ingredients from your pantry.

This is a very sweet dressing. If you like your salad dressings less sweet, try it with half the sugar or even less. You can always add more sugar later if you want it sweeter.

Copycat Western Salad Dressing

The recipe really is super easy.  You will need:

• 1 cup of tomato soup
• 1/2 cup apple cider vinegar
• 1/2 cup sugar
• 1/2 cup salad oil of your choice ( I use Avocado oil.)
• 1 tsp grated onion or 1/2 tsp onion powder
• 1  Tbsp Worcestershire sauce
• 1/2 tsp ground (dry) mustard 
• salt and pepper to taste

Combine in a canning jar and mix or put the lid on and shake. It’s ready to go!

Sugar-Free Western Recipe

You can skip the sugar and use your favorite sugar substitute to make this a sugar-free Western Dressing. For Sweet-n-Low or Truvia use about 12 packets for the 1/2 cup sugar. If using straight erythritol, you can use about 1/2 cup erythritol to replace the sugar. Note that if you don’t use sugar, the salad dressing will be a little less thick, but it still is a little thick because of the tomato soup.

You could probably use honey or agave syrup if you like those to replace the 1/2 cup sugar. I haven’t tried it, so if you do, let me know what you think!

You might also like my other vintage and family recipes:

Grandma Pauline’s Meatloaf with Variations

Cheryl’s Pineapple Cookies

Pumpkin Pecan Yeast Bread for the Bread Machine\

Seriously the Best Banana Bread Ever

Grandma’s Secret to Tender, Flaky Pie Crust Recipe

Delicious Curry Vegetable Dip

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5 from 5 votes

Aunt Winnie’s Western Salad Dressing

We called this french dressing growing up but it is closer to western dressing, which I loved as a kid. It's a recipe the whole family will like.

Per Serving: 73 Calories; 6g Fat (65.9% calories from fat); trace Protein; 6g Carbohydrate; trace Dietary Fiber; 0mg Cholesterol; 42mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 1 Fat; 1/2 Other Carbohydrates.

Course Salad

Cuisine American

Keyword Salad Dressing

Prep Time 10 minutes

Cook Time 0 minutes

0 minutes

Total Time 10 minutes

Servings 18 servings (2 Tbsp)

Calories 84kcal

Author Carmen @ DiscoverCreateInspire.com

Equipment

• Bowl or Jar, Whisk

Ingredients

• 1 cup tomato soup
• 1/2 cup sugar
• 1/2 cup salad oil (I use Avocado Oil.)
• 1/2 cup vinegar (Apple Cider Vinegar is good.)
• 1 teaspoon grated onion (Can substitute onion powder)
• 1 Tablespoon Worcestershire sauce
• 1/2 teaspoon dry mustard (Could substitute brown mustard in a pinch.)
• salt and pepper to taste

Instructions

• Combine all ingredients and mix with a whisk until well-blended. Store in a glass bottle or canning jar.

Notes

Stores well for quite a while in the refrigerator. 

Sugar-Free Western Sadad Dressing Recipe Variation:

You can skip the sugar and use your favorite sugar substitute to make this a sugar-free Western Dressing. For Sweet-n-Low or Truvia use about 12 packets for the 1/2 cup sugar. If using straight erythritol, you can use about 1/2 cup erythritol to replace the sugar.

 

Calories 84.28kcal, Total Fat 6.24g, Carbs 6.78g, Sugars 6.02g