Dorothy Lynch Salad Dressing made with Tomato Paste
I got this recipe from Jessica Messenger who is the author of The Desperate Mom blog and a food allergy sufferer.
I will admit that I was more than a little excited to get a salad dressing recipe since salad dressing was something that I had to give up cold turkey when I was diagnosed with allergies that I don't/no longer have, unless I wanted to use vinegar and oil or another Italian-type substitute, of course. It reminds me of the Catalina or Western Dressing I love, so that's an amazing plus! :) Thank you, Jessica, for bringing it to my attention and for letting me share it here!
Please note that this recipe is only soy-free if you use all soy-free ingredients, and is egg, nut, fish and milk-free, and can be wheat-free. Top 8 allergy sufferers of the world, rejoice!
Dorothy Lynch Salad Dressing
1 Cup canola oil
(Do NOT use olive oil! It gives it a funky taste.)
1 can (10 3/4 oz.) Campbell's tomato soup
(Original ONLY, not reduced fat or Healthy Request)
¾ Cup white sugar
½ Cup white vinegar
1 Tablespoon dry mustard
(that's the powdered kind)
1 Tablespoon celery seed
1 teaspoon salt
1 teaspoon paprika
½ teaspoon pepper
1/8 teaspoon garlic powder
1. Blend all ingredients in blender or food processor for 3 to 4 minutes.
2. Refrigerate for at least an hour before using, but it's best if you let it sit overnight before using.
- Wheat-free: Use a 12 oz. can of tomato paste in place of the soup (I recommend Contadina brand) and make as directed.
- Thinner Salad Dressing: If you find that the dressing is too thick for your liking, add a Tablespoon of water at a time, blending before adding another and testing thickness, until the dressing is to your desired consistency.
*Note: This recipe has been submitted to