I’d say that about half the time, we make our own salad dressings and the other half of the times we buy them. There’s nothing wrong with bottled dressings, but sometimes we prefer something fresh and something we can ‘tweak’ a bit if we want. This Catalina salad dressing is one of our all-time favorites. It’s quite easy to make and always delicious. It also uses ingredients that we almost always have on hand, and that’s a definite plus too!
The grated white onion is one of the key ingredients in this Catalina salad dressing. Don’t skip it and don’t skimp on it. I used about a tablespoon, but you might want more. Or less. I used a Microplane grater to get the onion just perfect. It’s easy to hold and does a fantastic job.
This dressing gets even better after sitting in the fridge for a few hours. Just make sure to give it a good shake before serving.
I always double this recipe when making it.
I also find myself using these sauce dipping cups more and more when serving salad dressings. They help me control my servings a bit better.
Also try my Honky Tonk Sweet and Spicy salad dressing.
Catalina Salad Dressing
Ingredients
- 1 cup sugar
- 2 teaspoons kosher salt
- ¼ teaspoon paprika
- ½ teaspoon chili powder
- ½ teaspoon celery seed
- ½ teaspoon dry mustard
- ½ cup white vinegar
- ⅔ cup ketchup
- 1 cup vegetable oil
- white onion grated, to taste. I'd start with about 1/2 a tablespoon and add more if desired.
Instructions
- Place all but the onion in a blender. Pulse a few times. Add white onion to taste and blend until smooth. Store in the fridge.
Nutrition
Nutritional values are approximate.