At the time of publication, all recipes were free of the allergens listed as being free of in the title (i.e. soy-free, milk-free, etc.), and all other information shared was accurate to the best of my knowledge. Though I strive to update outdated information quickly and work diligently to make sure you have the most accurate information possible at all times, it is your duty to double check labels EVERY TIME to ensure that the ingredients you use are SAFE FOR YOU. DO NOT RELY SOLELY ON THIS INFORMATION AS INGREDIENTS AND INFORMATION DO CHANGE. Your doctor or allergist should also be your first go-to for information on how to handle your medical needs. That being said, if you DO notice an error, please send me an email letting me know (tell me what page or recipe the error is on, what the error is, etc.), and I will correct the error ASAP. Thank you so much!

Print This Page/Recipe

Print Friendly and PDF

Friday, September 7, 2012

Dorothy Lynch Salad Dressing (Soy, Egg, Nut, Fish and Milk-Free, Can Be Wheat-Free)


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




  1. Replies
    1. Peggy,

      Thank you! It is good if you like Catalina, Western or French-type salad dressings, and I'm so glad that Jessica brought it to my attention. I hope you enjoy it!


  2. I am going to have to try this! Campbell's tomato actually has wheat flour in it. I just found a tomato soup at the store that is dairy free and gluten free so I will have to try it with this. I think it was from "imagine soups" I love "french" style dressing! YUM So very excited with all the entries this week! Thanks for linking up at our Gluten Free Fridays party! I have tweeted and pinned your entry to our Gluten Free Fridays board on Pinterest! :)

    Cindy from

    1. I was shocked the first time I realized there was wheat flour in tomato soup! Blew my mind! The recipe is great with the tomato paste, too, if the soup you just found doesn't work out, but I am hopeful it will! :) I love French-style dressings, too! :) Please let me know if the soup you found works so that I can add it to my variations. :) Thanks!

      So glad to be a part of GFF, and am looking forward to linking up again this week! Thanks for stopping by and (as always) being such an encouragement with the tweets and pins! :D


Thoughts? Comments? Questions? Feel free to leave a message or email me directly (See the "Submit or Request a Recipe/Contact Me" section/link for more information on how to do this.).

Please note that all comments must be approved before they are published. No anonymous comments featuring links or any comments with email addresses or other personal information will be approved. Please email those comments to me instead with your name, and I'll be happy to review them. :)

I respond to ALL comments on here (and I will visit your blog if at all possible, too), so if you'd like to make sure you see that response you can either check back here at a later time to see if I have commented or you can click on "Subscribe to: Post Comments (Atom)" and you will be notified when there are new comments/replies. If you would like an email response instead of a public response here, please send me an email instead of commenting and I'll get back with you ASAP. :)

Thanks for reading me! I love to hear from my readers so keep the comments/emails coming! :)