Dorothys Good Salad Recipes

AUNT DOROTHY'S MARINATED CARROT SALAD

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.

DORITOS® TACO SALAD

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.

DOROTHY LYNCH SALAD DRESSING

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.

DOROTHY'S POTATO SALAD

Steps:

• Boil potatoes. Cool and cut into 1 inch cubes. Boil eggs. Cool. Cut into 1 inch pieces. Whisk together dressing ingredients and gently blend with eggs, potatoes and onions. Best after being refrigerated 24 hours.