1 (10 3/4 oz.) can cream of mushroom soup
1 small onion
1/4 c. grated Parmesan cheese
3 T. Worcestershire sauce
2 T. vinegar
1/2 tsp. paprika
1/8 tsp. pepper
1/2 c. vegetable oil
In a blender container, combine the undiluted soup, onion, Parmesan cheese, Worcestershire sauce, vinegar,
paprika and pepper; cover and blend until combined. Turn the blender on low speed. Through the hole in the lid
or with the lid slightly ajar, gradually add in the oil in a thin steady stream. Pour the mixture into a jar or plastic
container. Cover and chill. Makes about 2 cups of salad dressing.