Dorothys Good Salad Recipes

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AUNT DOROTHY'S MARINATED CARROT SALAD

This has been a family favorite for years. The key to this recipe is not overcooking the carrots and allowing the entire salad to marinate for at least 12 hours. For a spectacular presentation when serving, garnish the top with rings of each color of bell pepper and rings of onion. Serve alone or over a bed of lettuce.

Provided by Scott

Categories     Salad     Vegetable Salad Recipes     Carrot Salad Recipes

Time P1DT35m

Yield 12

Number Of Ingredients 12



Aunt Dorothy's Marinated Carrot Salad image

Steps:

  • Place the carrots in a large pot and fill with enough water to cover. Bring to a boil and cook until carrots are tender. Do not over cook, the carrots should be firm but easy to bite into. Drain and rinse under cold water to stop the cooking.
  • In the container of a food processor or blender, combine the tomato soup, sugar, oil, vinegar, cayenne pepper, salt and mustard powder. Blend for about 3 minutes or until creamy.
  • In a large bowl, mix together the carrots, green, red and yellow bell peppers and onion. Toss with the dressing, cover and refrigerate overnight. The longer this salad is allowed to sit, the better it is.

Nutrition Facts : Calories 284 calories, Carbohydrate 29.3 g, Fat 18.9 g, Fiber 3 g, Protein 1.5 g, SaturatedFat 3 g, Sodium 379.7 mg, Sugar 22.8 g

2 pounds carrots, peeled and sliced into rounds
1 (10.75 ounce) can condensed tomato soup
1 cup white sugar
1 cup vegetable oil
¾ cup white vinegar
½ teaspoon cayenne pepper
1 teaspoon salt
1 teaspoon mustard powder
1 green bell pepper, seeded and diced
1 red bell pepper, seeded and diced
1 yellow bell pepper, seeded and diced
1 large onion, chopped

DORITOS® TACO SALAD

I love this dish! It reminds me of potlucks and summertime. It's full of every texture--warm, cool, crisp, soft, crunchy. It has a touch of sweetness and tanginess from the dressing, and the lovely nacho cheese flavor from the chips, with the taco-seasoned meat. It all works together deliciously and is a quick and easy meal that's ready to go anytime.

Provided by Rebekah Rose Hills

Time 30m

Yield 6

Number Of Ingredients 11



Doritos® Taco Salad image

Steps:

  • Heat a large nonstick skillet over medium to medium-high heat and saute ground beef, diced onion, salt, and pepper together until ground beef is browned and no longer pink and onions are tender, about 10 minutes. Add 1/4 cup water and taco seasoning to the meat. Stir to coat and allow to simmer for 1 minute to thicken. Set aside to cool while you prep the salad.
  • Add kidney beans, crushed chips, lettuce, tomatoes, Cheddar cheese, and dressing to a large bowl. Top with meat mixture and toss gently to evenly combine. Serve immediately.

Nutrition Facts : Calories 509 calories, Carbohydrate 39.7 g, Cholesterol 64.8 mg, Fat 28.9 g, Fiber 7.3 g, Protein 24.6 g, SaturatedFat 8.6 g, Sodium 833.1 mg, Sugar 8.4 g

1 pound lean ground beef
1 medium onion, finely diced
salt and ground black pepper to taste
¼ cup water
1 ½ tablespoons taco seasoning mix
1 (15 ounce) can dark red kidney beans, drained
½ (12 ounce) bag nacho cheese-flavored corn chips (such as Doritos®), crushed
1 large head romaine lettuce, chopped
1 ½ medium tomatoes, diced
½ cup shredded Cheddar cheese, or more to taste
½ cup Catalina salad dressing, or to taste

DOROTHY LYNCH SALAD DRESSING

My husband's grandma gave us this recipe and it tastes just like the real thing. Very easy to make (if my husband can make it anyone can!). He made a double batch and that gave us about two quart canning jars full.

Provided by strongmindedwoman

Categories     Salad Dressings

Time 20m

Yield 1 qt

Number Of Ingredients 9



Dorothy Lynch Salad Dressing image

Steps:

  • Mix all ingredients in a blender until creamy.
  • Pour into canning jar or container and refrigerate overnight.
  • Here is an update on this dressing. To thicken the dressing add a little cornstarch.

1 cup salad oil
3/4 cup sugar
1 (10 3/4 ounce) can tomato soup
1/2 cup vinegar
1/8 teaspoon garlic powder
1 teaspoon dry mustard
1 teaspoon salt
1 teaspoon celery seed
1/4 teaspoon cracked black peppercorns (ground with grinder)

DOROTHY LYNCH® STYLE SALAD DRESSING

This is my husband's favorite dressing, and it is the best dressing to use in taco salad. The original dressing was made in St. Paul, Nebraska and is sold in the midwest but is becoming more expensive. This recipe is very similar to the store version and uses products I regularly have in my pantry. We love it.

Provided by Angel Quandt Jepsen

Categories     Side Dish     Sauces and Condiments Recipes     Salad Dressing Recipes

Time 10m

Yield 20

Number Of Ingredients 10



Dorothy Lynch® Style Salad Dressing image

Steps:

  • Mix tomato soup, vegetable oil, sugar, vinegar, dry mustard, salt, celery seeds, black pepper, and garlic powder in a large jar with a lid. For thicker dressing, stir in cornstarch. Serve immediately or refrigerate overnight for best flavor.

Nutrition Facts : Calories 138.2 calories, Carbohydrate 9.7 g, Fat 11.3 g, Fiber 0.1 g, Protein 0.3 g, SaturatedFat 1.5 g, Sodium 201 mg, Sugar 8.6 g

1 (10.75 ounce) can condensed tomato soup
1 cup vegetable oil
¾ cup white sugar
½ cup vinegar
1 teaspoon dry mustard powder
1 teaspoon salt
1 teaspoon celery seeds
¼ teaspoon coarsely ground black pepper
⅛ teaspoon garlic powder
¼ teaspoon cornstarch, or as needed

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