Catalina is the bright red, sweet-and-tangy cousin of French dressing, and this pantry version from the KitchenSimplicity archive comes together in a blender in a few minutes. Ketchup, sugar and red wine vinegar give it the familiar flavor, a little onion and Worcestershire add depth, and oil streamed in at the end makes it smooth and pourable.
Beyond a simple green salad, it is the classic dressing for a taco salad with seasoned beef and tortilla chips, it works as a glaze in a quick sweet-and-spicy chicken stir-fry, and it makes an easy marinade for chicken headed to the grill.
Tips
- If you use onion powder instead of fresh onion, you can skip the blender and simply shake everything in a tightly sealed jar until smooth.
- Made with fresh onion, the dressing keeps in the refrigerator for up to 1 week; the onion powder version keeps a little longer. Shake well before using, as it can separate.
- For a smoky twist, use smoked paprika; for more heat, add a pinch of cayenne or a few dashes of hot sauce.
- Toss it with a taco salad of seasoned ground beef, lettuce, tomatoes, corn, olives, cheese and crushed tortilla chips.