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.
- 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
- Blend all ingredients in a blender until smooth. Store in an airtight container in the fridge.
RECIPE SOURCE: http://www.sumptuousspoonfuls.com/
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