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Dorothy Lynch® Style Salad Dressing

Dorothy Lynch® Style Salad Dressing

  • Prep

    10 m
  • Ready In

    10 m
Positively Angel

Positively Angel

This is my husband's favorite dressing, and it is the best dressing to use in taco salad. The original dressing was made in St. Paul, Nebraska and is sold in the midwest but is becoming more expensive. This recipe is very similar to the store version and uses products I regularly have in my pantry. We love it.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 20 servings

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Nutrition

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  • Calories:
  • 138 kcal
  • 7%
  • Fat:
  • 11.3 g
  • 17%
  • Carbs:
  • 9.7g
  • 3%
  • Protein:
  • 0.3 g
  • < 1%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 201 mg
  • 8%

Based on a 2,000 calorie diet

Directions

  1. Mix tomato soup, vegetable oil, sugar, vinegar, dry mustard, salt, celery seeds, black pepper, and garlic powder in a large jar with a lid. For thicker dressing, stir in cornstarch. Serve immediately or refrigerate overnight for best flavor.
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Reviews

Shearone
11

Shearone

6/21/2012

We really liked this recipe and it deserves a five star rating. I used all of the ingredients listed in the recipe (yes, I used the cornstarch). I used Campbell's condensed tomato soup. Placed everything inside my food processor, pulsed a couple of times, poured it into a jar and refrigerated it. I served it over taco salads! I've never tasted the original Dorthy Lynch (R) Style Salad dressing - but this recipe is perfect as written! Thanks Angel for sharing!

DIANE
8

DIANE

8/11/2012

What a great dressing! I found it when I was looking at the Chicken Fiesta Salad reviews, and another reviewer mentioned this dressing. I am not a tomato soup fan AT ALL, so I was leary. I tasted it right after I made it, and still wasn't sure, but after letting it sit and blend the flavors, I was so happy!! I just finished making it for the second time, this time, I put everything in my Magic Bullet. Used only 1/2-3/4 cup oil, and about 1/2 the sugar. We actually use it on all salads for a different flavor. So good! Thanks!!

Sarah Jo
6

Sarah Jo

11/7/2012

I had to make a quick switch out to make what I had on hand work--I did not have celery seed, what I used instead was celery salt which meant I omitted the additional salt. When it came to adding in the oil, I did what Sherri did and started with a half cup of oil and then added it by tablespoon until it got to the consistancy I was looking for. I used this as a dressing for Mexicali Pasta Salad. Both my husband and I thought it was a little too sweet, I'd make this again but I would cut back on the sugar by at least half. I was thinking that this would also make an excellent dressing for taco salad.

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