Catalina dressing is a sweet-tart, tomato-based vinaigrette โ thinner than French dressing, with a sharper vinegar kick. This version takes five minutes and uses pantry staples you likely already have. It costs a fraction of the bottled kind and tastes noticeably fresher.
Before you start
The only real technique here is emulsification. Add the oil after the other ingredients are already blended, not all at once at the start. Pouring it in with the processor running โ or pulsing in short bursts โ helps the oil break into small droplets and stay suspended in the dressing rather than pooling on top. A mini food processor or small blender both work fine; a jar and an immersion blender also does the job. If you use a standard full-size blender, the volume is too low to blend properly โ scrape down the sides frequently or the garlic powder and paprika will just stick to the walls unblended.
What can go wrong
- Dressing separates in the fridge: This is normal for an oil-and-vinegar base. Shake or stir before serving. It does not mean anything went wrong.
- Too sweet: Honey varies in intensity by brand. Taste before refrigerating and add a small splash more red wine vinegar to pull it back toward tart.
- Too sharp or acidic: Red wine vinegar is strong. A teaspoon of honey stirred in after blending will soften it without making the dressing noticeably sweeter.
- Paprika taste is flat or dusty: Old paprika loses its flavor fast. If yours has been open more than a year, use a little more than the recipe calls for, or swap in smoked paprika for a stronger hit.
- Dressing is too thick even after adding all the water: Add water a teaspoon at a time โ the ketchup brand you use affects thickness, and some run thicker than others.
Ingredient notes
- Red wine vinegar: Apple cider vinegar is the closest swap โ same tartness, slightly fruitier. White wine vinegar also works. Plain white vinegar is sharper; use a little less.
- Worcestershire sauce: A small amount of soy sauce (about half the quantity) gives a similar savory depth if that is what you have. The flavor will be slightly different but not wrong.
- Canola oil: Any neutral oil works โ vegetable, sunflower, or light olive oil. Extra-virgin olive oil has too strong a flavor for this dressing and will compete with the vinegar.
- Honey: Maple syrup substitutes 1:1 and keeps the dressing vegan. Granulated sugar dissolved in the water portion also works in a pinch, though the texture will be slightly thinner.
Make-ahead notes
This dressing actually improves after the 30-minute minimum chill โ the garlic powder and paprika need time to hydrate and mellow into the other ingredients. Made a day ahead, it tastes noticeably more cohesive. It keeps well in an airtight jar or container in the refrigerator for up to three weeks. Dress it at the table โ a pre-dressed salad goes limp fast, especially with delicate greens. If you are packing it for lunch, keep the dressing in a separate small container and add it right before eating. Give the jar a good shake before each use since separation is expected.
Sweet and Tangy Catalina Salad Dressing
Ingredients
- ยฝ cup ketchup
- ยฝ cup red wine vinegar
- 1 teaspoon garlic powder
- ยผ cup honey
- 1 teaspoon paprika
- 1 teaspoon Worcestershire sauce
- ยผ 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
Common questions
Can I make this without a food processor or blender?
Yes โ a jar with a tight lid works fine. Add all ingredients except the oil, close the lid, and shake well, then add the oil and shake again vigorously for about 30 seconds. The emulsion will not be quite as stable as a blended version, so it may separate a little faster, but a shake before serving fixes that.
How is Catalina dressing different from French dressing?
Catalina is thinner, more vinegar-forward, and typically less creamy than French dressing. French dressing often includes mayonnaise or a creamy base; Catalina is an oil-and-vinegar style with ketchup for body and color.
Can I reduce the sugar or use less honey?
Yes, and the dressing will just be more tart. Start with two tablespoons of honey instead of a quarter cup, taste after blending, and add more if needed. The sweet-tart balance is personal, and the recipe handles adjustments well.
What salads does this dressing work best on?
It works well on sturdy greens like romaine, chopped iceberg, or spinach โ anything that can hold up to a vinaigrette without wilting immediately. It also works as a marinade for grilled chicken or a dipping sauce for raw vegetables.
The nutrition info shows 456 calories โ is that for the whole batch?
Yes, that figure is for the entire two-cup yield, not a single serving. A typical two-tablespoon serving works out to roughly 57 calories, which is in line with most vinaigrette-style dressings.