Homemade Catalina Dressing, this sweetheart dressing of the 1960’s comes to life in your own kitchen. It’s easy to make, ready in under 10 minutes, and bursting with layers of flavor that are totally irresistible. Catalina dressing is famous for being drizzled over that Fritos-Doritos Taco Salad.
What is Catalina Dressing?
Catalina dressing is that bright red, sweet-tangy salad dressing you probably remember from diners, potlucks, or that one aunt who always brought the "fancy" salad. It's tomato-based, a little sweet, a little sharp, and unapologetically bold. Think French dressing's louder cousin. Same family. Bigger personality. Catalina Dressing for Taco Salad is probably it’s most popular use, but can also be used as a marinade or even a dipping sauce.
Catalina Dressing vs French Dressing, What’s The Difference?
They are similar in flavor but usually there is a difference in color. French dressing tends to use less tomato products resulting in a lighter tone. Catalina leans harder into tomato, sugar, and vinegar. More punch. More color. More "what is that and why do I like it so much?”
The flavor of Homemade Catalina dressing makes the difference more obvious, with a rounder, sweeter and louder flavor than the more polite French dressing.
Why Make Catalina Dressing At Home?
What Does Catalina Dressing Taste Like? If you’ve never had homemade Catalina dressing, adjectives that come to mind to describe the flavor are pizzaz, tangy, sweet, thick, luscious, creamy (yet dairy free) and just plain exciting.So much better than the bottled version, and we’ve been drizzling it all week over a big bowl of salad greens for a quick side dish.
- The vibrant rich rusty color alone is alluring to the senses and a hint to it’s irresistible flavor.
- It takes about 15 minutes to make. Once the ingredients are gathered, just whisk and serve.
- It’s an easy make ahead dressing that you can pull out of the fridge when dinner is ready. And it will be ready to drizzle over any salad you toss together all week.
- You’ve probably already got everything in your pantry to make this recipe.
- And as we all know, homemade dressings are always preferable to the shelf stable bottled versions with a list of unrecognizable ingredients.
Ingredients You’ll Need
The line up of ingredients to make this recipe brings to light the reason the end flavor result is so exuberant. Simple pantry items for a quick dressing.
Key Flavor Components
- Oil, I like Extra Virgin Olive Oil here.
- Vinegar, I like Apple Cider Vinegar
- Tomato base, grab that bottle of Ketchup
- Sweetener, granulated sugar
- Seasoning, grated onion, chili seasoning, paprika and mustard powder.
That's it. The balance matters. Sweet shows up first. Vinegar brightens overall flavor. Tomato pulls it together. A little onion and garlic give it backbone. Paprika adds that familiar diner-style warmth.
These ingredients are all important to give this Catalina Dressing Recipe its appealing vibrant color and rich flavor.
Ingredient Subs and Swaps
CanYou Make Catalina Dressing Without Ketchup?
- Ketchup is the most convenient option here, but if you’re out, use Tomato Paste with a bit of sugar. It’s a wonderful ingredient that brings a richer, rounder cleaner flavor. Culinary school drilled that into me. Tomato paste was an MVP in our kitchen with ketchup basically non-existent.
More Swaps
- Vinegar: Cider vinegar is a all-around great vinegar for flavoring about anything where you need a “tang”. Red Wine Vinegar would be a good substitute here. And white vinegar, or Champagne Vinegar will also work well for this recipe.
- Paprika: Regular paprika is called for in this recipe. But try Smoked paprika to give it a little bit different flavor profile.
- Sugar: Substitute ⅓ cup of honey for the granulated sugar. Honey is sweeter than sugar, so you’ll need less. You can also use Agave Syrup.
- Onion: Substitute ½ teaspoon onion powder for grated onion.
- Oil: You can also use a neutral oil such as canola or vegetable oil.
How To Make Homemade Catalina Dressing
- Step 1: Choose a mixing bowl that’s large enough to easily whisk ingredients without them spilling out. Add all of the ingredients and using good old fashioned elbow grease, whisk vigorously until well blended.
- Blender Method: You can add everything to a blender or food processor to do the mixing for you. The power of the blades will give you a glossier appearance, but I feel like it makes for more cleanup.
Pro Tips:
This recipe calls for grated onion. Grated onion blends well and delivers more onion flavor than chopped onion. It also brings a smoother texture. It somewhat “juices” the onion which again, distributes more pure onion flavor. The easiest way to grate an onion is to grab your box grater. Use the large holes. The smaller holes will produce too much of a mushy watery texture. Cut the onion in half, remove the paper skins and start grating the flesh.
How To Serve
- 1. Bacon Burgers. Top burgers with bacon slices and some Catalina Dressing.
2. Brush over chicken wings and grill, basting with more dressing as you cook.
3. Mix ¼ cup Catalina dressing, 4 ½ teaspoons of onion soup mix with 1 Tablespoon grape Jelly. Slather this mixture over boneless skinless chicken breasts and bake at 350 degrees for 30-ish minutes or until internal temp of chicken reaches 165 – 170 degrees. - Make Catalina Meatballs: Place meatballs on a sheet pan and drizzle with Catalina dressing. Bake according to directions.
- A friend told me she uses it as a dip for French Fries.
Storage – How Long Does Catalina Dressing Last?
- Refrigerator: This dressing will keep in the refrigerator for two weeks. I like to store it in a Ball canning jar with a tight lid. I like glass over plastic because plastic can hang on to smells. If it separates, that’s normal, that’s homemade. Just give that jar a good shake. Please no countertop storage, it needs a cold fridge for food safety.
- Freezer: Double the recipe and freeze some for later. This dressing will keep in the freezer for up to three months. I like to store it in a freezer safe zip lock style bag. Just stand the bag up, pour in the dressing and then carefully squeeze the air out. Why this method? You can lay it flat and save on freezer space. Just thaw in the refrigerator over night before using.
Variations
Catalina Dressing is somewhat of an institution, so I like to keep the original recipe as it is, but, if you’d like to have fun:
- Spicy: A pinch of cayenne or a splash of hot sauce wakes it up fast. I do this when using it as a marinade.
- Healthier: This one's easy. Don't use bottled stuff that contains high fructose corn syrup.
- Sugar Free: Use your sugar free sweetener adding a little at a time at the end of blending. Start small. Taste as you go. Catalina shouldn't taste fake-sweet.
FAQ’s
French Dressing or Russian Dressing have similar color and flavor profiles.
They are similar in profile salad dressings, however, Russian Dressing has chile sauce and mayo added. To make Russian dressing even spicier, you may find some horseradish added.
I’ve read this dressing was invented in Catalonia Spain. I’ve also read that Kraft Corporation first came up with the recipe and it’s name. Catalina was their version of French Dressing.
This homemade version is naturally gluten free as long as the ingredients you use are. Some bottled brands aren't, so labels matter.
Recipe For Catalina Salad Dressing
So don’t hesitate, give this Catalina Dressing Recipe a try. Drizzle it over your favorite bowl of salad greens, or make this classic Taco Salad recipe. A salad that the whole family will love.
More Homemade Salad Dressings
Homemade salad dressing and vinaigrettes are routinely very easy and quick to make and always better than store bought. And more times than not, you’ll have the ingredients you need on hand right there in your pantry. Here are some of our favorites.
And if you’re looking for more salad dressing recipes and salads, don’t miss my Salad Category. You’ll find lots of great recipes, including the most popular salad dressing recipe on my site for Creamy Homemade Blue Cheese Dressing.
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Homemade Catalina Dressing
Ingredients
- ½ Cup Sugar
- 2 teaspoons salt
- ¼ teaspoon paprika
- ½ teaspoon chili powder
- ½ teaspoon dry mustard
- 1 Tablespoon grated onion or more to taste
- ½ cup cider vinegar
- ⅔ cup ketchup
- 1 cup olive oil
Instructions
- Place all ingredients into large mixing bowl and whisk until smooth. Pour into a jar and store in the refrigerator.
- Blender Method: You can add everything to a blender or food processor to do the mixing for you. The power of the blades will give you a glossier appearance, but I feel like it makes for more cleanup.
Notes
Nutrition
Catalina Dressing Recipe…It’s What’s for your favorite tossed salad.
This recipe was first published March of 2013, and updated December of 2021 with step by step instructions and better photos.
Why Trust My Recipes? I am a Culinary School Graduate and a lifelong student of home cooking. I hope to inspire you try to cook as often as you can. I’ve been cooking for 50 years, and my recipes are tried and true tested and tested and then tested again before published. To read more take a look at my About Page.
I’m glad I found this recipe of yours !! I love almost all salad dressings but I definitely only ate French or Catalina or Western as a kid growing up. That’s it nothing else only French. So every now and then I just have to have it and I’ve never known a homemade way thanks so much
Thanks Jaime.
Did we have the same mom? It’s fun to go back and I’m sure homemade is waaaay better. Catalina makes a good marinade or a base for a quick BBQ sauce also!
I have been looking all over for this recipe, but I couldn’t remember what the name of the dressing was – I thought it was Western (not it) or Russian (good, but way not it). Thanks!
BWT – this stuff rocks on roasted Brussels sprouts.
Really? Brussels sprouts? I’ll have to try that. I think Western, French, Russian are all very similar.
My experience is similar to yours. I can remember when I discovered that salad dressing did not need to come in a bottle but, I am left scratching my head when I discovered there was more to salad than iceberg.
A homemade Catalina dressing is a beautiful thing.
Velva
P.S. I buy my rice from Costco. I checked the label it is called Super Elephant It is a basmati rice (love it). I will pay attention next time at Costco for the Royal rice. Thanks for sharing it with me.
I think that Royal rice is a basmati also. I’m going to grab a bag next time I’m there.
Your salads from childhood sound a lot like my mom’s! Catalina was a favorite dressing of mine back in the day. Love this homemade version!
Thanks Lisa.
Not so long ago, I discovered salad has a flavor !! Even without sauce !! Incredible and yummy 🙂
Thanks Axelle! Do you call dressing “sauce”?
Our parents generation was hooked on convenience foods. I’m glad we’re swinging the pendulum back 🙂
Beautiful salad and delicious Catalina dressing!
Growing up with parents that experienced the great depression, I can see why they thought all of that packaged food was a luxury.
Catalina is my favorite dressing!! I have a bottle of it in the fridge right now…. that will change once it’s gone though.. can’t wait to make my own!!! Thanks for sharing!
Please let me know what you think. I thought it was very good.
My Dad always made that same salad and we ALWAYS had bottled Catalina Dressing.
I’ll give this a try and take a little walk down memory lane…
Aren’t we glad California stepped in and put a stop to the iceberg lettuce thing??? Don’t know if it’s true or not, but it seems like they introduced us to real greens.
I love when you do a retro post like this – I remember those salads, too! We always had Green Goddess or Ranch. The first time I got to try Catalina was at my Aunt’s house in Denver. She was marinating skewers of steak, peppers, onions and mushrooms for grilling and I relished every bite. This post brought back that wonderful memory. And that salad photo rocks! 🙂
Back then, I would have thought those skewers to be completely exotic! Makes me wish for grilling weather.
how funny– Catalina dressing was considered “exotic” at my house growing up too!! It was a change from plain Italian dressing and it got me to try more vegetables in salads. your homemade version would be WAY better. Will have to try it, thanks!
Holly, I haven’t had Catalina dressing in probably 20 years. This recipe is really flavorful. I’ll have to look on the isle next time I’m in the grocery and see if they still make it.
Yep. I understand your childhood pain. All I ever wanted was the bottled Wishbone Italian dressing. It was beautiful. But, alas, my family was a Ranch family (except we had to make it from the powder, since the bottled stuff hadn’t made it to market.)
These days, it’s Bleu Cheese, oil and red wine vinegar. And it looks like I’ll be adding homemade Catalina to the repertoire as well. Nice!
That blue cheese vinaigrette sounds really good Adam. Don’t think I’ve had that exact combo. Actually, I think Wishbone made pretty decent bottled dressings.
Oh my gosh, that is so my mom too! Catalina all the time! And iceberg — I never even knew there was other types of lettuce! You won’t catch me buying bottled salad dressing these days either, but your version does sound good!
Knowing talented you, who makes everything homemade, I’d faint if I saw you on the bottled dressing isle. 🙂
I don’t even remember eating salads when I was a kid! Haha… that explains a lot. Really, with a recipe this simple, why don’t we all make our own dressings?! Beautiful plate of salad!
Thanks Karen. And yep, we had salad next to all that roast beef, fried chicken ….. 🙂
Your salads were exotic compared to what I grew up with in our home…iceberg with mayo. When I went out, it was French.
Mayo and iceberg… I’d have to admit that does make my mom’s salads exotic. Thanks for the visit and the comment Karen. Always good to hear from you.
Wishbone says they are going to get even with you 😉
Hopefully since I mentioned Hidden Valley, they’ll stick up for me. 🙂
Homemade dressing is so good and so easy to make. I’ll be trying this on my next salad. Seeing yours here with artichokes and green bell peppers, I am inspired to get out the salad bowl.
Speaking of salad bowls. I got the most beautiful wooden bowl for Christmas. It needs to appear in a blog very soon. Thanks for the reminder. 🙂 I agree Karen. They are so easy to make.
Like Sam, I can’t remember having Catalina and like you, I’m not a fan of bottled salad dressings. They all seem to have this same “wang” flavor that I don’t care for.
I don’t even like the gourmet bottled dressings that Whole Foods have. Maybe it’s because I’ve been making my own so long. I’ve become very picky.
As much as I love salads, I don’t believe I’ve ever tasted Catalina dressing that I can remember. How fun that you made your own. I refuse to buy bottled dressings and think making your own is the only way to go.
I will add that I was never a big salad lover until I discovered romaine lettuce (iceberg would never do again), then I moved on to the baby greens and I’ve never looked back.
Sam
I think it was made by Wishbone. It’s a lot like the bottled French dressing, but I think a little tangier. And yes, all of those beautiful greens we can choose from now. I’m really liking Mache.
Most dressings have MSG in them same as soup. Poisonous! Plus I want sugar free due to auto immune disease, and this sounds good. I read one where a lady subbed lemon juice for vinegar, cause vinegar gave her migraines. I like the sound of maybe half and half lemon juice/vinegar. I’m not a huge vinegar fan either except when cooking chicken in my pressure cooker melts the fat off! I like this one!
Oh, I bet this is good homemade!
It’s good Pam!