Better than bottled

Our "salad days" aren't yet over, so this week and next I'm sharing a couple recipes I adapted from one of my old church cookbooks.

Although I like salad dozens of ways, my favorite is a simple mix of oil and vinegar or lemon juice, and with little more than a pinch of other seasonings.

I simply eyeball it and taste until I like it. It's the way my mother always did it and my kids like it that way as well.

My husband, on the other hand, isn't a fan of lemon or vinegar and will often opt out if that's how I'm making salad. To keep him happy we usually have bottled dressing in the house, but now and then I'll make this version of French dressing, which is another favorite of mine.

It goes together quickly and if you have a large quart jar, even better. Just pour the ingredients into the jar and shake.

Check back next week for a fresh blue cheese dressing.

French Salad

Dressing

Half cup cider vinegar

Three-quarter cup vegetable oil

Quarter cup finely chopped green pepper

Half cup finely chopped onion

1 teaspoon paprika

1 teaspoon salt

Half teaspoon dry mustard

Half cup sugar

Half teaspoon black pepper

1 10.5-ounce can tomato soup

Combine all of the above ingredients into a one-quart mason jar and shake. If using a bowl, whisk well to combine.

Chill for about a half-hour then serve. Store in the refrigerator.