Catalina Salad Dressing isn’t something that I use very often, but I have two recipes that I love, that call for it. I decided I needed to find or create a good Homemade Catalina Salad Dressing recipe that could be a healthier, not-so-many-preservatives, option when I needed it.
The two recipes I use it on are my favorite Taco Salad and a new recipe I got from my friend Erin. I call it Erin’s Yummy Slow Cooker Chicken. Both recipes are great, family friendly dinners and always a hit. (Okay maybe my 11-year-old only eats the Doritos, beans and meat when we have Taco Salad, but I’d still call that a win.)
I found a recipe for Catalina Dressing on All Recipes and used it as a good guide for what I needed in the dressing.
It called for red wine vinegar, but I was out of that, so I used regular white vinegar. I also didn’t have the suggested Mrs. Dash seasoning, so I decided to add a little oregano and parsley instead. I also used celery salt in place of regular salt since I didn’t have dried celery; that was a nice compromise. And lastly, I added just a dash of worcestershire sauce.
I hope you love this recipe and that you use it as an excuse to try the Taco Salad and Erin’s Yummy Slow Cooker Chicken recipes. They are both great! Thanks for being here! I am so grateful to have this blog to share my love of food, and I am so grateful to all of you who come over to check it out! Your support is such a boost!
- ½ cup granulated white sugar
- ½ cup white vinegar or red wine vinegar
- ½ cup canola oil
- ¼ cup catsup
- 1 tsp paprika
- ½ tsp onion powder
- ½ tsp salt
- ⅛ tsp oregano
- ⅛ tsp parsley
- dash of worcestershire sauce
- Salt and Pepper to taste
- Combine all ingredients in a bowl, and whisk together until well blended.
- If you prefer, you can mix it all in a blender or food processor.
- Keep refrigerated in an airtight container, and shake well before each use.
You gotta try these