If you go down the salad dressing section of your favorite grocery store, you’ll find many choices. In our family, we love the Dorothy Lynch salad dressing and French dressing. However, the prices on those little bottles are often very high and they are loaded with artificial color, salt, and preservatives.
Why not opt to make your own salad dressings? They taste just as good or even better than the ones at the grocery store.
Making your own salad dressing has many advantages. Not only do you save some money, you control the ingredients. You can add less sugar, and/or salt. You can use a healthier version of oil, like olive oil instead of vegetable oil. You can also add the spices that you like best to jazz up your salad dressing.
Here are two of our favorite dressings that we always have on hand in our refrigerator. A neighbor gave us the Dorothy Lynch salad dressing recipe, many years ago. This recipe tastes just like the bottle variety at the store, but at a fraction of the cost. We also enjoy French dressing. Sometimes, I add either of these salad dressings when I marinade meat. It gives our beef, pork, or chicken a little different flavor and also helps to tenderize the meat.
The recipes call for vegetable oil, or salad oil, however, I use olive oil. Many times, I use half olive oil and half vegetable oil in the recipes.
Dorothy Lynch Salad dressing
- 1 can tomato soup
- 3/4 to 1 cup sugar
- 1/8 teaspoon garlic powder
- 1 teaspoon dry mustard
- 1 heaping teaspoon celery seed
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 1 cup vinegar
- 1 cup salad oil
Put the above ingredients in a blender, except for the oil. Blend the ingredients until well combined. With blender running, slowly add the oil. Pour the mixture in a jar and seal with a tight fitting lid. Keep the jar in the refrigerator when not in use. Mix or shake the dressing before using.
- 1 can tomato soup
- 3/4 cup vinegar
- 2 tsp. ground mustard
- 1/4 cup sugar
- 1 1/4 cups vegetable oil
- 2 tsp. paprika
- 1 tsp. salt
- 2 Tbsp. grated onion *
Beat ingredients slowly in large mixing bowl. You can also use a blender. The only difference is to leave the oil out until last. Slowly pour the oil in, as the blender mixes. Pour the mixture into a jar with a tight fitting lid. Store French dressing in the refrigerator when not in use. Shake the jar to combine the ingredients before using.
Tip: Instead of grating the onion by hand, place the onion into the blender first. The blender will do the work for you. It will also leave you with one less utensil to wash.
What is your favorite salad dressing? Do you make your own, or buy it already prepared? What ingredients do you add to these salad dressings when you make them?