Dorothy Lynch(R) Style Salad Dressing |
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Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 3 |
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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. Ingredients:
1 (10.75 ounce) can condensed tomato soup |
1 cup vegetable oil |
3/4 cup white sugar |
1/2 cup vinegar |
1 teaspoon dry mustard powder |
1 teaspoon salt |
1 teaspoon celery seeds |
1/4 teaspoon coarsely ground black pepper |
1/8 teaspoon garlic powder |
1/4 teaspoon cornstarch, or as needed (optional) |
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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