This Catalina Dressing comes together quickly, using just a few pantry staples. It’ll add a touch of tang to so many dishes!
My fridge is full of dressings. Nothing beats a ranch dressing on some crisp greens, a drizzle of zippy Italian dressing over a pasta salad, a balsamic vinaigrette to jazz up some grilled greens, or a sweet honey-mustard dressing in a chicken salad. Dressings do exactly what their name suggests—they “dress up” dishes, turning the ordinary into the extraordinary. But for me, homemade dressings are the only way to go. They have a fresh taste, no preservatives, and no artificial ingredients you can’t pronounce or recognize.
Catalina dressing is a must-have at my house. It’s easy to make, and its sweet, sour, and savory taste make it a real crowd-pleaser. You’ll love the beautiful color and depth of flavors, and especially the flexibility to adjust the recipe according to your tastes. Remember to use the best quality ingredients you can for the best possible flavor.
Is Catalina Dressing Healthy?
When you’re trying to eat more salads, choosing the right dressing can make a big difference. Some store-bought dressings are outrageously full of fat, sugar, and sodium. The great thing about making this dressing yourself is that you can adjust the recipe according to your tastes and specific dietary needs. For example, you could use oils with healthy fats, such as a mild olive oil, grapeseed oil, or avocado oil. If you’re watching your sodium intake, choose a ketchup with no added salt. For a vegan variation, use a vegan brand of Worcestershire sauce or substitute equal parts balsamic vinegar with tamarind or miso paste.
Specifically, what makes it Catalina?
The basics are ketchup, vinegar, sugar (or honey), and oil. Additionally, Catalina dressing needs something to bring on the umami. Worcestershire sauce is often used, but it can also come from miso or tamari. Sometimes, mustard powder or a touch of cayenne are also mixed into the recipe. While it’s close cousins with French dressing, Catalina has more of a tomato base and less oil, so it’ll develop a bright, reddish hue. In contrast, French dressing looks more orange. Lastly, Catalina dressing doesn’t use a lot of spices, letting the basic sweet, sour, and umami flavors shine through.
How to Make Ahead and Store
Store this dressing in a bottle with an airtight lid and shake before using. It keeps in the fridge for up to 2 weeks or can be frozen for up to 3 months.
Serving Suggestions
Catalina dressing is excellent for your chopped green salads and all kinds of veggies. You can also drizzle it over these Avocado Tacos and these Healthy Chicken Quesadillas.
Other easy dressing ideas you may like to try include these 15+ Easy Salad Dressing Recipes and this Balsamic Vinaigrette Recipe.
Ingredients
- 1/2 cup red wine vinegar
- 1/3 cup ketchup
- 1/4 cup honey
- 1 teaspoon Worcestershire sauce
- 1/2 teaspoon onion powder
- 1/2 teaspoon garlic powder
- 1 teaspoon smoked paprika
- 1/2 cup canola oil
Instructions
- Combine vinegar, ketchup, honey, Worcestershire sauce, garlic and onion powder, and smoked paprika in a blender.
- Blend until smooth, then gradually add the oil while blending at low speed to emulsify.
- Adjust seasoning with salt and pepper if needed. Refrigerate in an airtight container.
Nutrition Info:
Nutrition information are estimates only and may vary based on the specific brands, ingredients, and portion sizes you use. This data is provided for informational purposes only.
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