Sweet and Tangy Catalina Salad Dressing

by Phoebe Green
Sweet and Tangy Catalina Salad Dressing

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

Sweet and Tangy Catalina Salad Dressing

Phoebe GreenPhoebe Green
One of the things I love about this sweet and tangy Catalina salad dressing is that it uses things I already keep on hand. It also only takes about five minutes!
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Prep Time 5 mins
Cook Time 0 mins
Total Time 5 mins
Course Side Dish
Cuisine American
Servings 2 cups
Calories 456 kcal

Ingredients
 
 

  • 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

Instructions
 

  • 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.

Nutrition

Calories: 456kcalCarbohydrates: 53gProtein: 1gFat: 28gSaturated Fat: 2gPolyunsaturated Fat: 8gMonounsaturated Fat: 18gTrans Fat: 0.1gSodium: 592mgPotassium: 261mgFiber: 0.5gSugar: 48gVitamin A: 387IUVitamin C: 7mgCalcium: 20mgIron: 1mg
Keyword catalina salad dressing, catalina sauce
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