Condensed Tomato Soup Salad Dressing
Condensed tomato soup salad dressing is a creamy, tangy classic that’s a cross between French and Catalina dressing. Also called Dorothy Lynch dressing, this retro throwback recipe is perfect for quick side salads, potlucks, and busy weeknight dinners.
If you grew up in certain areas of the Midwest and South, you probably grew up going to family dinners and church potlucks where certain things were almost always on the menu.
Things like fluff salads and this condensed tomato soup salad dressing.
You can’t go to a gathering with generations of Midwesterners without running into this creamy, tangy, nostalgic dressing.
A version of this was first made in the late 40s at the Legion Club in St. Paul, Nebraska.
It caught on quick and by the 50s developed a bit of a foodie cult following.
People were (and still are!) putting this lightly sweet, tangy, creamy dressing on burgers, salads, and even dipping their pizza into it!
Made with condensed tomato soup, a few simple ingredients, and minimal effort, it’s perfect for days when you want to bring a little nostalgia to the table.
Ingredients
To make this you’ll need:
- Tomato soup– a 10.75 ounce can of condensed tomato soup
- Oil– Canola oil
- Sugar– Granulated
- Vinegar– Distilled white vinegar
- Spices– Ground mustard, salt, celery seeds, black pepper, and garlic powder
How to Make
Condensed tomato soup salad dressing is so easy to make!
Just add all the ingredients into a high powered blender or food processor and blend them together until they are combined.
Serve and enjoy!
Storing
Store it in an airtight container in the fridge for up to a week.
Serving
Serve this drizzled over green salad or get creative and:
- dip French fries in it
- dunk a slice of pizza into it
- use it on a sandwich
Tips and Tricks
- You can use the dressing as soon as it’s blended together, but for best results I recommend covering it and chilling in the refrigerator overnight.
- Don’t freeze the dressing as the oil will separate.
- You might need to give it a good stir before serving if it’s been sitting in the fridge.
Other Salad Dressing Recipes
Condensed tomato soup salad dressing is a retro recipe you’ll love on everything from salads to burgers.
Make it and enjoy!
Looking for other salad dressing recipes?
Try these:
- Olive Garden Salad Dressing
- Thousand Island Dressing
- Simple Cream Salad Dressing
- Honey Mustard Vinaigrette
If you’ve tried this CONDENSED TOMATO SOUP SALAD DRESSING, or any other recipe on the site, let me know in the comment section how it turned out, we love hearing from our readers! You can also follow along with me on PINTEREST, FACEBOOK, and INSTAGRAM to see more amazing recipes and whatever else we’ve got going on!
Condensed Tomato Soup Salad Dressing
Ingredients
- 1 10.75 oz can condensed tomato soup
- 1 cup canola oil
- 3/4 cup sugar
- 1/2 cup distilled white vinegar
- 1 tsp ground mustard
- 1 tsp salt
- 1/2 tsp celery seeds
- 1/4 tsp black pepper
- 1/4 tsp garlic powder
Instructions
- Add all of the ingredients to a high powered blender.1 10.75 oz can condensed tomato soup, 1 cup canola oil, 3/4 cup sugar, 1/2 cup distilled white vinegar, 1 tsp ground mustard, 1 tsp salt, 1/2 tsp celery seeds, 1/4 tsp black pepper, 1/4 tsp garlic powder
- Cover and blend until completely smooth.
- Serve & enjoy!
Notes
- You can use the dressing as soon as it's blended together, but for best results I recommend covering it and chilling in the refrigerator overnight.
- Don't freeze the dressing as the oil will separate.
- You might need to give it a good stir before serving if it's been sitting in the fridge.
Nutrition
