Homemade Catalina Dressing. Catalina dressing, the sweetheart dressing of the 60’s comes to life in your own kitchen. Easy to make, learn how to get that perfect balance of sweet and tangy.
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’ve even given up my addiction to that Hidden Valley Ranch Dressing packet and make my own Buttermilk Ranch Dressing.
Homemade dressings and vinaigrettes are so easy to make and more times than not, you’ll have the ingredients you need on hand.
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.
Homemade Catalina Dressing
- 1/2 Cup Sugar
- 2 teaspoons salt
- 1/4 teaspoon paprika
- 1/2 teaspoon chili powder
- 1/2 teaspoon dry mustard
- grated onion to taste
- 1/2 cup cider vinegar
- 2/3 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.