I was not a huge fan of salad at all. But since discovering how easy it is to make delicious dressing like this Catalina salad dressing, I do not mind salad so much. I also no longer feel guilty if I put other goodness on my salads, such as non-processed meats or a little bit of good cheese for protein to help with that whole hungry-moments-later issue I had heard about.
If I am low on leftovers and need to supplement my daily lunch, I will bring dressing to work and get a veggie salad from the cafeteria. I also add some crumbled bacon and sunflower seeds, which make a good side.
To make this Catalina salad dressing, you will need a mini food processor or blender. About ten years ago, I only paid $15 for my 3-cup food processor, which takes up very little room. It’s also suitable for mincing vegetables for sauces and making salsa, so it’s a good investment if you don’t have one. Amazon has the newer version of mine for about $20.
Sweet and Tangy Catalina Salad Dressing
- ½ cup ketchup
- ½ cup red wine vinegar
- 1 teaspoon garlic powder
- ¼ cup honey
- 1 teaspoon paprika
- 1 teaspoon Worcestershire sauce
- ¼ cup canola oil
- 3 tablespoons water
- Add the ketchup, red wine vinegar, garlic powder, honey, paprika, and Worcestershire sauce to a mini food processor and pulse on low until combined.
- Add the oil and 2 tablespoons of water and pulse on low until blended. If you want the dressing thinner, add the other tablespoon of water and pulse on low until thoroughly blended.
- Pour the dressing into an airtight container and refrigerate at least 30 minutes before serving. It will keep for a few weeks in the fridge.