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!
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.