Reviewed: Feb. 4, 2013

I made this to go on the Chicken Fiesta Salad (recipe also on AR) per the recommendation of other reviewers for the salad. I was skeptical about this salad dressing - really tomato soup in a salad dressing? But it was very good! I really enjoyed it on the salad and can see how it would be good on any taco salad or the like. I halved the recipe and let it sit all day in the refrigerator. Thanks for the great recipe!

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Reviewer:

It's A New Day

Cooking Level: Intermediate

Home Town: Purcellville, Virginia, USA

Living In: Hamilton, Virginia, USA

Reviewed: Nov. 7, 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.

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Reviewer:

Sarah Jo

Cooking Level: Expert

Home Town: Seattle, Washington, USA

Living In: Belle Vernon, Pennsylvania, USA

Reviewed: Aug. 18, 2012

Spot on! Excellent to dress the chicken Fiesta Salad from this site. I would use this again on any salad! I made the whole recipe and half left over, so will keep it in the frig for another occasion. I did add 2 cloves a garlic, just because we are garlic lovers! Kids also loved it!

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Reviewer:

JTIMBAN

Cooking Level: Expert

Home Town: Dayton, Ohio, USA

Living In: Paradise Valley, Arizona, USA

Reviewed: 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!!

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Reviewer:

DIANE

Cooking Level: Intermediate

Home Town: West Covina, California, USA

Living In: Ontario, California, USA

Reviewed: 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!

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Reviewer:

Molly

Cooking Level: Intermediate

Home Town: Huntertown, Indiana, USA

Living In: Fort Wayne, Indiana, USA

Reviewed: Jul. 12, 2012

Excellent my kids loved it.

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Reviewer:

soupisgoodfood33

Cooking Level: Intermediate

Home Town: Dallas, Texas, USA

Reviewed: 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.

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Reviewer:

bellepepper

Cooking Level: Expert

Home Town: Upper Arlington, Ohio, USA

Living In: Dublin, Ohio, USA

Reviewed: 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 anything...so 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.

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Reviewer:

*Sherri*

Cooking Level: Intermediate

Living In: Winter Springs, Florida, USA

Reviewed: 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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Reviewer:

Saveur

Reviewed: Jun. 16, 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!

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