Family Favorites...Dorothy Lynch Salad dressing

  Our local pizza and broasted chicken place has a nice salad bar where they serve Dorothy Lynch Salad dressing.  I always get it; it’s very good.  I searched on the internet for a recipe and found this one in a multitude of locations.  We tried it and liked it a lot.  Even my husband likes it, and by making it myself, I can control the type of oil used (I use olive oil), and it’s relatively low calorie for a full-fat dressing.  I used a little instant clear gel in place of the cornstarch and it worked OK too.  I mixed it with the sugar so it wouldn’t clump. 
 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.

2 comments:

  1. Replies
    1. And easy to make too. It keeps about a week refrigerated...it may keep longer but we use it up by then!

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