Dorothy Lynch® Style Salad Dressing

4.7
(27)

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.

7
7
7
7
Prep Time:
10 mins
Total Time:
10 mins
Servings:
20
Yield:
3 cups

Ingredients

  • 1 (10.75 ounce) can condensed tomato soup

  • 1 cup vegetable oil

  • ¾ cup white sugar

  • ½ cup vinegar

  • 1 teaspoon dry mustard powder

  • 1 teaspoon salt

  • 1 teaspoon celery seeds

  • ¼ teaspoon coarsely ground black pepper

  • teaspoon garlic powder

  • ¼ teaspoon cornstarch, or as needed

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.

Nutrition Facts (per serving)

138 Calories
11g Fat
10g Carbs
0g Protein
Nutrition Facts
Servings Per Recipe 20
Calories 138
% Daily Value *
Total Fat 11g 14%
Saturated Fat 2g 8%
Sodium 201mg 9%
Total Carbohydrate 10g 4%
Dietary Fiber 0g 0%
Total Sugars 9g
Protein 0g
Vitamin C 8mg 41%
Calcium 4mg 0%
Iron 0mg 2%
Potassium 34mg 1%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

You’ll Also Love