I love making homemade salad dressings because they’re just so darn easy to make and you almost always have the ingredients on hand to make them on a whim. Which means, you don’t have to run to the grocery store to pick up a bottle of dressing when you need it.
They’re also endlessly adaptable. I’m sure you have limitless variations of dressings stored in your cupboards, they just may not be mixed together yet.
Catalina dressing is one of the dressings I make the most often. It’s not just limited to a simple salad. We use it in this Sweet & Spicy Chicken Stir-Fry and to top spicy beef Taco Salads. You can also use it as a marinade for chicken before cooking it on the grill.
I’ve been making this recipe for ages and the flavour is spot on. The first time I made it I knew I didn’t have to look any further for the perfect Catalina Dressing. I was sold in that moment and I’ve been making my own ever since.
What are your favourite uses for Catalina Dressing?
- 1/4 cup ketchup
- 1/4 cup sugar
- 1/4 cup red wine vinegar
- 1/4 cup onion, chopped (or 1/2 teaspoon onion powder)
- 1/2 teaspoon paprika
- 1/4 teaspoon worcestershire sauce
- 1/2 cup canola oil
- salt and pepper, to taste
Place first 6 ingredients in a food processor or blender (or use a handheld blender) and process until smooth. Add the oil in a steady stream with the machine running until the mixture comes together in an emulsion. Season with salt and pepper. Serve immediately. Store in the refrigerator for up to one week.
*If you are using onion powder instead of chopped onion you could also shake this up in a jar with a tightly sealed lid.
Makes approximately: 1.5 cups
Adapted from Food.com.