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condensed tomato soup salad dressing in a small glass jar
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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.
Prep Time5 minutes
Total Time5 minutes
Course: Condiment, Dinner, Lunch, Salad
Cuisine: American
Servings: 16
Calories: 175kcal
Author: Meaghan - The Quicker Kitchen

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
US Customary - Metric

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

Calories: 175kcal | Carbohydrates: 12g | Protein: 0.3g | Fat: 14g | Saturated Fat: 1g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 9g | Trans Fat: 0.1g | Sodium: 218mg | Potassium: 110mg | Fiber: 0.2g | Sugar: 11g | Vitamin A: 75IU | Vitamin C: 2mg | Calcium: 5mg | Iron: 0.2mg