I’m sorry Mom, but I was never crazy about the salad you served when I was growing up. Chopped iceberg lettuce, carrots, celery, radish and cucumber served with a selection of bottled Ranch, Thousand Island or Catalina Dressing. Every once in awhile she’d get exotic and we’d find a bottle of Creamy Cucumber or Green Goddess on the table.
I can’t remember exactly when I first discovered there were actually other types of lettuce than iceberg, but I do know that when I did I went salad crazy. And with the countless recipes of vinaigrette’s that I’ve collected over the years, you will hardly find me on the bottled dressing isle. I do have to admit however, that I still grab a packet of Hidden Valley. Love their Buttermilk Ranch.
When I saw this recipe for Homemade Catalina Dressing, I decided to take a walk down memory lane and give it a try. It’s somewhat similar to the bottled I remember from years ago, but with more flavor, more tang and more pizazz. We loved it and have been drizzling it all week for a quick salad side dish.
Let’s take a look.
- ½ C. Sugar
- 2 teaspoons salt
- ¼ t. paprika
- ½ teaspoon chili powder
- ½ teaspoon dry mustard
- grated onion to taste
- ½ cup cider vinegar
- ⅔ cup ketchup
- 1 cup olive oil
- Place all ingredients into blender and mix. Pour into a jar and store in the refrigerator.
Homemade Catalina Dressing…It’s What’s for Dressing a Salad.