With a sweet blend of oil, ketchup, sugar, red wine vinegar, Worcestershire sauce, and seasonings, this catalina dressing is ideal for salads and grilled meats.

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Prepared catalina dressing in a decorative bottle.

About Catalina Dressing

When the warmer months are approaching, I always try to keep a few fresh salad dressing options in the fridge, and this Catalina dressing is one of the newest additions to my rotation.

It’s the idea garnish for summer salads or even grilled meats!

Plus, it doesn’t hurt that I’ve recently fallen in love with taco pasta salad and this dressing just happens to be a key ingredient.

What is Catalina dressing?

Catalina dressing has a sweet tomato flavor with a thin (yet slightly creamy) texture. It’s best served with classic garden salads, pasta salads, and burgers.

Catalina dressing vs French dressing

While these two dressings are similar in look and texture, there are a few key differences.

French dressing typically refers to a dressing with an oil-and-vinegar base with hints of mustard and seasonings. The store-bought versions are usually creamy and have a light orange in color.

On the other hand, Catalina dressing tends to be thinner and has a bold red hue. And though it also has an oil-and-vinegar base, the sweet flavor has hints of tomato and the spices aren’t as potent.

Pouring catalina dressing over taco pasta salad.

How long is catalina dressing good for?

Once prepared, this dressing can be stored in a sealed container in the refrigerator for up to five days.

Can you freeze catalina dressing?

Yes, you can freeze catalina dressing – but be prepared for the ingredients to separate a little during the freezing and thawing process. This should be easily fixed by whisking or blending the ingredients again once the dressing has thawed.

Once frozen in a sealed container or freezer bag, catalina dressing can be frozen for up to three months.

Notes & tips for catalina dressing

  • This dressing must be blended, and while you could use a whisk to get the job done, I highly recommend using a hand mixer or food processor instead.

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How to make Catalina dressing

This next part is only a photo tutorial of the recipe steps. If you’re looking for the full recipe measurements and instructions, scroll down to Recipe Details.

Step 1 – Put all of the following ingredients in a bowl (if using a hand mixer) or in the bowl of your food processor: canola oil, ketchup, sugar, red wine vinegar, onion powder, paprika, Worcestershire sauce, salt, and pepper.

Step 2 – Mix ingredients thoroughly, until the oil is incorporated with the other ingredients. I typically keep mixing until the sauce appears thickened and bubbles begin to form while mixing.

Step 3 – Serve and enjoy!

Notes & tips for this Catalina salad dressing recipe

  • As mentioned above, you can use either a hand mixer or a food processor to mix this dressing together. I prefer to use a hand mixer for easier cleanup, but either method will work just as well.

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Recipe Details

Prepared catalina dressing in a decorative bottle.
3.6 from 27 votes

Catalina Dressing

5 mins prep
127 kcal
Yields: 10 servings (2 tbsp per)
With a sweet blend of oil, ketchup, sugar, red wine vinegar, Worcestershire sauce, and seasonings, this catalina dressing is ideal for salads and grilled meats.

Ingredients 

Instructions

  • In a large bowl, add canola oil, ketchup, sugar, red wine vinegar, onion powder, paprika, Worcestershire sauce, salt, and pepper.
  • Using a hand mixer, blend ingredients together until oil appears incorporated. Sauce is ready when it appears thicker and bubbles easily form while mixing.
  • Serve dressing immeciately. TIP: Before serving, shake dressing thoroughly.

Notes

Recipe makes roughly 1 1/3 cup dressing.

Nutrition

Serving: 1serving | Calories: 127kcal | Carbohydrates: 7g | Protein: 1g | Fat: 11g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 7g | Trans Fat: 1g | Sodium: 62mg | Potassium: 28mg | Fiber: 1g | Sugar: 6g | Vitamin A: 80IU | Vitamin C: 1mg | Calcium: 3mg | Iron: 1mg

I do my best to provide nutrition information, but please keep in mind that I’m not a certified nutritionist. Any nutritional information discussed or disclosed in this post should only be seen as my best amateur estimates of the correct values.

Author: Chrisy

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8 comments

    • Wendy

    Absolutely delicious!!

    • Lorraine Smith
    • 4 stars

    Excellent salad dressing! Catelina is my hubby’s favorite and he loved it…will never buy store bought again! I used sunflower oil vs canola and it was great.

    • Jan
    • 5 stars

    Made this for my Doritos taco salad! Much better than store bought! And just the right amount I needed too!

    • Mary Cronin

    What’s with the canola oil? I supposed if they called it what it is – rapeseed oil – no one would use it. I can’t stand the flavor so I use olive oil or corn oil.

      • Collette Reardon

      Nobody cares, Karen.

    • Joy Broadwell
    • 4 stars

    Great fresh taste! Way better than the bottled dressing. These measurements yield just over a cup of dressing, not two cups as stated in the recipe.

    • shannon
    • 5 stars

    I made this for a garden salad for a party we were attending. GREAT recipe! it was a hit.
    I only have sugarless ketchup and I don’t add sugar to most things I eat, so I substituted a few squirts of agave instead. It was so good!
    Thanks for this salad dressing recipe. It’s going to be a regular in this house from now on!

    • Erika
    • 3 stars

    Hi, I don’t have red wine vinegar. Is it possible to substitute this with apple cider vinegar or something else?