Grandma copied this recipe for "Chef's Salad Dressing" down as she was listening to the radio. It caught my eye because, with the addition of tomato sauce, it's a little different than the olive oil and vinegar dressing I most commonly make. (I've been making homemade salad dressing for quite a while now because I can use heart-healthy oil and eliminate the added sugar and excessive salt.)
I wanted to stick close to the recipe the first time, but I couldn't resist adding a bit of dried basil because it goes with the seasonings called for here. I used olive oil because that's what we always use for salads. I cut the salt in half and used ground mustard rather than mustard seeds - that's what I had on hand.
1/3 cup tomato sauce
1/3 cup olive oil
1/4 cup vinegar
1/2 teaspoon salt
1/4 teaspoon black pepper
1/2 teaspoon dried oregano
1/4 teaspoon dried basil
1/2 teaspoon dry ground mustard
1/4 teaspoon soy sauce
Add all ingredients to a jar, cover, and shake well. Pour over salad greens and toss gently.
This was enough dressing for about four meals. I thought it was fine as is, but when I make it again, I'm going to add some finely chopped fresh garlic. Fresh rosemary would be another great addition. I imagine swapping lemon juice for the vinegar would turn out well too.