Catalina Dressing
The perfect blend of tangy and sweet, this homemade Catalina dressing is great on tossed green salads, taco salads, and more! It's easy to make your own.
Servings: 8
Equipment
Ingredients
- ⅓ cup ketchup
- ⅓ cup red wine vinegar
- ¼ cup granulated sugar (see note)
- ¾ teaspoon paprika
- ½ teaspoon onion powder
- ¼ teaspoon garlic powder
- ¼ cup olive oil (avocado, grapeseed, or canola oil would work well, too)
Instructions
- Combine ketchup, vinegar, sugar, paprika, onion powder, and garlic powder in a small blender, or a container that works with a handheld blender (stick or immersion blender).⅓ cup ketchup, ⅓ cup red wine vinegar, ¼ cup granulated sugar, ¾ teaspoon paprika, ½ teaspoon onion powder, ¼ teaspoon garlic powder
- Blend until combined.¼ cup olive oil
- With the blender on, drizzle in the olive oil until the oil is completely blended into the dressing. If you're using a handheld blender, add the oil all at once and blend until smooth and emulsified.
- Use immediately or refrigerate in a covered container.
Video
Notes
- Sweetener: You could substitute the same amount of honey for the granulated sugar, if you prefer. We tested it both ways and the dressing made with honey tasted slightly less sweet and less like store-bought dressing. The amount of sugar or honey can be adjusted to your personal preference.
- Storage: Recipe makes about 1 cup. Refrigerate Catalina dressing in an airtight container or small jar. It will keep for up to 2 weeks. Shake well before serving.
Nutrition
Serving: 2tablespoons | Calories: 97kcal | Carbohydrates: 9g | Protein: 0.2g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Sodium: 92mg | Potassium: 39mg | Fiber: 0.1g | Sugar: 8g | Vitamin A: 144IU | Vitamin C: 0.5mg | Calcium: 3mg | Iron: 0.2mg
QR Code
Scan this QR code with your phone's camera to view this recipe on your mobile device.
*If you're viewing this on your phone, press and hold the QR code to open in your browser.