Dorothy S Good Salad Recipes

AUNT DOROTHY'S MARINATED CARROT SALAD

Aunt Dorothy's Marinated Carrot Salad image

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

Ingredients

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

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

DOROTHYS POTATO SALAD

Dorothys Potato Salad image

Make and share this Dorothys Potato Salad recipe from Food.com.

Provided by Denise in NH

Categories Potato

Time 35m

Yield 6 serving(s)

Number Of Ingredients 6

Ingredients

1 -1 1/2 cup sour cream
1/2 cup mayonnaise
1 envelope onion soup mix
4 cups diced cooked potatoes
1 cup thinly sliced celery
2 hard-boiled eggs

Steps:

Blend sour cream, mayonnaise and soup mix; combine with potatoes, celery and 1 sliced egg.
Chill.
Garnish with 1 sliced egg and Paprika.

Nutrition Facts : Calories 198.6, Fat 9.5, SaturatedFat 5, Cholesterol 82.1, Sodium 592.8, Carbohydrate 23.5, Fiber 2.9, Sugar 2.9, Protein 5.5

DOROTHY LYNCH® STYLE SALAD DRESSING

Dorothy Lynch® Style Salad Dressing image

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 Salad Dressings

Time 10m

Yield 20

Number Of Ingredients 10

Ingredients

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

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.n

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