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.

Variation:

• 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.

(This recipe was originally posted on my original site, Natural and Free.)