Dorothy Lynch® Style Salad Dressing Recipe -
Dorothy Lynch(R) Style Salad Dressing Recipe
  • READY IN 10 mins

Dorothy Lynch® Style Salad Dressing

Recipe by  

"This is my husband's favorite dressing, and it is the best dressing to use in taco salad. The original dressing was made in St. Paul, Nebraska and is sold in the midwest but is becoming more expensive. This recipe is very similar to the store version and uses products I regularly have in my pantry. We love it."

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Ingredients Edit and Save

Original recipe makes 3 cups Change Servings
  • PREP

    10 mins

    10 mins


  1. Mix tomato soup, vegetable oil, sugar, vinegar, dry mustard, salt, celery seeds, black pepper, and garlic powder in a large jar with a lid. For thicker dressing, stir in cornstarch. Serve immediately or refrigerate overnight for best flavor.
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Reviews More Reviews

Jun 21, 2012

We really liked this recipe and it deserves a five star rating. I used all of the ingredients listed in the recipe (yes, I used the cornstarch). I used Campbell's condensed tomato soup. Placed everything inside my food processor, pulsed a couple of times, poured it into a jar and refrigerated it. I served it over taco salads! I've never tasted the original Dorthy Lynch (R) Style Salad dressing - but this recipe is perfect as written! Thanks Angel for sharing!

Aug 11, 2012

What a great dressing! I found it when I was looking at the Chicken Fiesta Salad reviews, and another reviewer mentioned this dressing. I am not a tomato soup fan AT ALL, so I was leary. I tasted it right after I made it, and still wasn't sure, but after letting it sit and blend the flavors, I was so happy!! I just finished making it for the second time, this time, I put everything in my Magic Bullet. Used only 1/2-3/4 cup oil, and about 1/2 the sugar. We actually use it on all salads for a different flavor. So good! Thanks!!


15 Ratings

Nov 07, 2012

I had to make a quick switch out to make what I had on hand work--I did not have celery seed, what I used instead was celery salt which meant I omitted the additional salt. When it came to adding in the oil, I did what Sherri did and started with a half cup of oil and then added it by tablespoon until it got to the consistancy I was looking for. I used this as a dressing for Mexicali Pasta Salad. Both my husband and I thought it was a little too sweet, I'd make this again but I would cut back on the sugar by at least half. I was thinking that this would also make an excellent dressing for taco salad.

Jul 30, 2012

Love, love, love this dressing! I have a friend who brings me this dressing from Nebraska, as I cannot find it in Indiana. This dressing is soooo very close to the real deal. I made as written using the blender to mix everything, including the cornstarch. I will be making another batch when school starts to leave there for my daily lunch salad. THANK YOU Angel for sharing this recipe - it rocks!

May 02, 2012

I've made this dressing many, many times and it's always loved by family and friends.It's very close to the original Dorothy Lynch Salad Dressing and it's so easy and inexpensive to make! I do use apple cider vinegar, I think it works best. Try this~you will be so glad you did!

Jun 24, 2012

Oh my, this was great! Hubs and I both really liked it. I made half this recipe to try it out. I followed the recipe with the exception of cutting the sugar in half, using 3 T. for my half recipe. I also didn’t use the cornstarch. I whisked everything up in a bowl and transferred it to a jar with a tight-fitting lid and shook it to further emulsify it. We enjoyed this on Chicken Fiesta Salad, also on this site. And to use up the remaining half can of tomato soup, I made half a recipe of Tomato Soup Spice Cake, also here on AR.

Jun 21, 2012

I used my blender for making this dressing, I started with 1/2 cup of oil and then added in more until it reached the right flavor as another reviewer suggested, probably 3/4 cup total. No need for the optional cornstarch. My husband couldn't stop raving about this dressing, he really loved it, as did my son. It was tad too sweet for me, but then I don't put sugar on that is just me. I can't compare to the store version, since I've never had it. We used on a regular green salad.

Jun 18, 2012

Absolutely loved this creamy, tomatoey, sweet dressing. I followed the recipe as written, but prepared in the blender, drizzling in the oil a little at a time. No need for cornstarch. I served this over taco salad as suggested, delish! This is a keeper, for sure.


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  • Calories
  • 138 kcal
  • 7%
  • Carbohydrates
  • 9.7 g
  • 3%
  • Cholesterol
  • 0 mg
  • 0%
  • Fat
  • 11.3 g
  • 17%
  • Fiber
  • 0.1 g
  • < 1%
  • Protein
  • 0.3 g
  • < 1%
  • Sodium
  • 201 mg
  • 8%

* Percent Daily Values are based on a 2,000 calorie diet.

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