Image via Wikipedia

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I made the commitment a few years ago to make all of my own dressings, sauces and spice mixes. My husband’s favorite salad dressing is Catalina dressing. That became one of my first dressings that I began to make at home. For the most part is completely made from scratch if you don’t count the ketchup. I haven’t yet made my own ketchup – although I’ve known people to do that – I am satisfied with using Heinz ketchup in all of my recipes calling for ketchup.

I searched until I found this recipe that I use with a few modifications that I made. This is a wonderful Catalina dressing that I have tried and continue to make. It is one of my husbands favorite salad dressings. Every time I make it for company they ask for the recipe.

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  1 cup sugar

• 2 teaspoons salt

• 1 dash paprika

• 1/2 teaspoon chili powder

• 1/2 teaspoon celery seed

• 1/2 teaspoon dry mustard

• small onion to taste (onion powder or onion flakes will work)

• 1/2 cup vinegar (I use rice vinegar)

• 2/3 cup ketchup

• 1 cup vegetable oil

Directions:

Prep Time: 5 mins

Total Time: 5 mins

1. Pour all ingredients into a blender in the order listed. Blend until well mixed. I use a blentec blender and it has a special dressing button that blends it perfectly.

2. Store the salad dressing in a jar or container in the refrigerator/

3. Mix before each use.

Some modifications that I have tried:

• This dressing is very thick and good but if you want a thinner dressing you can add water to the blender.
• I reduced the sugar amount – since it seemed like too much sugar (The consistency was off and the dressing began to separate almost immediately)

• Sometimes I use onion flakes or powder if I don’t have any onions on hand.

• I usually use rice vinegar but have used cider vinegar in a pinch – although it was still very good – it had a much stronger vinegar taste then the milder rice vinegar.