Ingredients:
3/4 cup sugar
1/2 cup white vinegar
1 can condensed tomato soup (yes, condensed, not my choice, but staying true to Ms. Dorothy’s original recipe)
1 tsp celery seed
1 tsp garlic powder
1 tsp dry mustard
3/4 tsp kosher salt
1/2 pepper
1 cup grapeseed oil
Directions:
In blender, add first 7 ingredients and blend until smooth. With blender on low, slowly add the oil until incorporated. Adjust seasoning to taste. Refrigerate for at least an hour.
*****Disclaimer*****
This is based on the original recipe from Ms Dorothy Lynch, who used that amount of sugar and condensed tomato soup, most notably Campbells. I HAVE NOT played with this recipe to bring it to a more natural, less sugar recipe, but it sure does trigger memories from my childhood Summer’s in Nebraska and really makes me crave a taco salad that only my wonderful step mother can make!
It is a mid west classic and I shall play with it and keep you updated! But at least you know you can recreate it easily from scratch for family or friends.
Enjoy