A yummy Nebraska home-grown recipe for a French Dressing that’s kind of a mid west US obsession … my copycat recipe has less sugar, less fat, but it’s still super delicious and super easy to make at home. I heard them raving about this dressing on the radio one morning on my way to work. Yes, the radio guy was going on and on and on about Dorothy Lynch Salad Dressing. It was then that I decided I needed to try making this dressing myself.
I was really amazed at how easy this was to make … and how wonderful it tasted. This is where I would usually launch my “I’m in love with this recipe” speech … not to burst your bubble, I do love the taste of this dressing, but I’m also not-so-pleased that it was made with a can of tomato soup. I know, some of you will be delighted that you can turn tomato soup into salad dressing. I’m personally not a fan of canned soup and here’s why: I worry about the pesticides and preservatives and the BPA plastic they line our cans with that leaches into our foods. It’s just not good. I would much rather use REAL tomatoes from REAL gardens that weren’t treated with chemicals that mess up our ecosystems. I won’t go into the details … the scientists are much better at speaking to this than me. Some might say I’m too uptight about it, but suffice it to say I’m not happy with recipes involving canned tomato soup.
But despite that, there are bajillions of recipes for Dorothy Lynch Salad Dressing circulating the internet and they ALL involve a can of tomato soup. I want to develop a recipe that doesn’t involve tomato soup … but first I really needed to try the original so I have something to compare it to. I had to adjust it, though … I couldn’t really live with myself if I put the insane amount of sugar and a whole cup of oil in my salad dressing that the recipes called for. Can’t we get the same amount of taste with less added sugar/oil? Absolutely, you can.
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Dorothy Lynch Salad Dressing {Copycat Recipe}
- Prep Time: 10 minutes
- Total Time: 10 minutes
- Yield: About 2 cups of dressing 1x
Ingredients
- 1 (10 3/4 ounce) can tomato soup
- 1/4 cup sugar
- 1/2 cup vinegar
- 1/4 cup vegetable oil
- 1 clove garlic
- 1 teaspoon dry mustard
- 1 teaspoon salt
- 1 teaspoon celery seed
- 1 teaspoon cornstarch
- 1/4 teaspoon fresh-ground black pepper
Instructions
- Blend all ingredients in a blender until smooth. Store in an airtight container in the fridge.
Notes
RECIPE SOURCE: http://www.sumptuousspoonfuls.com/
© Copyright 2014, Sumptuous Spoonfuls. All images & content are copyright protected. Please do not use my images without prior permission. If you want to publish any of my images, please ask first. If you want to republish this recipe as your own, please re-write the recipe in your own words or link back to this post for the recipe.
This recipe was shared at Tuesday’s Table, Simple Supper Tuesday, Treasure Box Tuesday, The Weekend Social and What to Do Weekends.
16 comments
I love our mutual love of salads and delicious dressings! This looks wonderful, Ann!
Thanks Ann! I am so glad you like it 🙂
I used to buy Dorothy Lynch all the time. It’s delicious. I actually decided it was a little to sweet for my taste a few years ago, so love that you’ve lightened that up a bit. Pinned.
Thanks Lea Ann! I think it would be too sugary for me if I used all the sugar the original recipe called for.
Thanks for sharing at The Weekend Social, I’m looking forward to seeing you again next Thursday at 9pm EST at http://www.thequestionablehomesteader.com for another installment of The Weekend Social.
So, after all the discussion about not using tomato soup, you still did? OK, I will try elsewhere. I can’t have all that salt.
Yes, I did, Karin. I would love to find a better solution, but I thought I should try it out “as is” first. I would love to know if you found a better answer!
I looked at the Dorothy Lynch bottle and it says water + tomato paste so that is what I am going to try 🙂
Let me know how that works, Stephanie!
There was something about this I wasn’t quite sure about. I think it had too much of a garlicky taste to it for me.
How big was your clove of garlic? Maybe try it with 1/2 a clove if one is too much for you.
Actually I personally thought it was a tad better then the store bought . What I think knocked it out of the park was I had access to a mortar and pestle and was able to mash my clove of garlic to a paste that blended super well. With the corn starch added was the perfect consistency. Trick I use was put it on the surface and blend top and just blend the dry cornstarch til it become creamy enough to mix in . Thumbs up my friend !! Really like that much !!!
Awesome job with the Dorothy Lynch recipe!
Thanks so much, Suzanne! I’m so glad you liked the recipe. 🙂
You went on and on about your dislike of canned soups and not wanting to make a version using canned soup and instead use real tomatoes from real gardens and I scroll down to the recipe fully expecting to see real tomatoes from real gardens in the ingredient list only to find it calls for a can of tomato soup? Color me confused. 🤔
Sorry to confuse you, Lissa! I wanted to make it and taste it first and then I meant to go back and make it again with fresh tomatoes, but I haven’t yet tried that. Maybe this summer when the tomatoes start coming in from the garden, I’ll remake this with real tomatoes.