From the company website is the following info: "Yes, there really and truly was a Dorothy Lynch. In the late 1940s, Dorothy and her husband ran the restaurant at the local Legion Club in St. Paul, Nebraska. This is where the original recipe for Dorothy Lynch Home Style Dressing was born. As the Legion Club members were introduced to this delicious recipe, the legend of Dorothy Lynch began to grow and the dressing fast became a "must-have" favorite. Stories of local people bringing their own bottle or jug to town to have it filled with "that delicious Dorothy Lynch salad dressing" were quite common." The dressing is sold in stores today throughout the midwest.
Dorothy Lynch Style Salad Dressing
1
Can Condensed Tomato Soup --
10.75 oz
1
Cup Salad Oil or Olive Oil
3/4
Cup Sugar
1/2
Cup Vinegar
1
Teaspoon Dry Mustard
1 Teaspoon
Salt
1
Teaspoon Celery Seeds
1/4
Teaspoon Black Pepper -- coarsely ground
1/8
Teaspoon Garlic Powder
1/4
Teaspoon Cornstarch -- optional
Combine in a
jar with lid. For thicker dressing, stir
in cornstarch.
Refrigerate
overnight for best flavor
Cost: $1.99
for 24 ounces.
"3 Cups"
Per Serving:
57 Calories; 5g Fat (71.7% calories from fat); trace Protein; 4g Carbohydrate;
trace Dietary Fiber; 0mg Cholesterol; 74mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 1
Fat; 0 Other Carbohydrates.
I've never heard of this dressing, but it looks so rich and creamy. What I so value concerning the recipes you ladies share (of course including the fact that my family always enjoy them), is that usually all the ingredients called for, are already in our cupboard, and that's always a good thing. Though I don't always comment on the recipes I've tried (and we've so enjoy), I'd like you to know I believe your blog is one of the best, and your time and efforts are appreciated. Gracie
ReplyDeleteThanks, Gracie...we enjoy cooking and sharing...and often simple is best...real food.
DeleteLooks good! Gonna try it! Thanks. dkc
ReplyDeleteIt's lunchtime here and I am salivating just looking at that dressing! We have been traveling and I am so tired of eating out. Am hungry for homemade soup and salad - and that dressing will be perfect to make when we get back home. Thanks!
ReplyDeleteThis was excellent and easy. I first made it per the recipe but with only 1/2 cup sugar. That seemed to be a good choice as it came out sweet, but not "too" Later, I made some adjustments. Pepper total 1/2 tsp, garlic powder total 1/4 tsp. corn starch total 1 tsp. Then I read the actual mfgr bottle label and added 1/2 tsp onion powder and 1 tsp rice flour. All of the changes made modest improvements. I also add 1/4 tsp potassium sorbate solution to prevent mold and yeast spoiling. This is found on Amazon under winemaking supplies and some is in the factory dressing. I do this for all tomato sauces and salad dressings that aren't used right away. It really works.
ReplyDeleteTom, sound like some good suggestions for this recipe.
DeleteWow! You nailed the recipe. We discovered this dressing in SD. Never heard of it but glad we did. Thanks.
ReplyDeleteHi can someone tell me how long this keeps in the refrigerator
ReplyDeletethanks
Bonnie
I have kept it for a week with no problem. I don't keep it in the door, but on a colder shelf by the milk.
DeleteDo you use white vinegar for this recipe?
ReplyDeleteYes...I have used cider vinegar too and it works, just a little milder flavor.
DeleteI grew up with Dorothy Lynch Dressing on our table whenever salads were served. I now live out of the country and no stores import it. Thank you! It’s a great substitute, and my friends love it! It’s great on taco salads, BTW.
ReplyDeleteUsing this on taco salads sounds like a great idea. I made them just the other night. The family's must, is that it be spicy though. They all love chiltepins. Otherwise known as tepin chile peppers. Dried and crushed then added. Don't make the same mistake of over doing thus. All you'll need is a pinch from a rubber glove protected hand. Lol
DeleteCould this be made in bulk and canned? What’s the shelf life for one recipe? Excited to try this, as it’s a favorite in our home. Love that it has ingredients that are already in the cupboard!
ReplyDeleteI couldn't tell you if it can be canned.
DeleteI have made a half recipe by halving the soup and freezing half for next time. It might be worth the effort to try freezing a portion of the recipe to see how it works, thawing overnight in the refrigerator. It keeps refrigerated at least a week.