I got this recipe from an advertisement, probably for canned soup. I'd never seen anything like it - a tossed salad with a can of soup in it.

Tuna Salad Mingle

1 can (10 3/4 oz) cream of chicken soup
1/2 teaspoon salt
1/4 teaspoon dried dill weed, crushed
1/8 teaspoon Tabasco sauce
3 cups cooked elbow macaroni
2 cans (about 7 oz each) tuna, drained and flaked
2 hard cooked eggs, chopped
1/2 cup celery, sliced diagonally
1/4 cup sliced ripe olives
To serve:
Salad greens
Cherry tomatoes, cut in half
Sliced cucumber

Blend soup, salt, dill, and Tabasco in a large salad bowl. Lightly toss the rest of the ingredients and chill. Serve on salad greens garnished with cherry tomatoes and cucumber slices.

One of my favorite home-made salad dressings is this classic French version made with tomato soup. It's that sweet, orange one that we grew up with, not very sophisticated, but one of the comfort foods.

Tomato Soup Dressing

1 cup sugar
1/8 teaspoon garlic powder
1 tablespoon celery seed
1/2 - 3/4 teaspoon salt (or as needed)
1 tablespoon ground black pepper
1 can tomato soup, undiluted
1 cup salad oil
1/4 cup vinegar or wine vinegar
1 tablespoon yellow mustard

Use mixer or food processor to combine well. Store in a covered container in the refrigerator. Shake before serving.