Catalina Dressing Recipe

Catalina dressing is one of those nostalgic recipes that feels like it’s been passed down through family kitchens for generations. It’s tangy, a little sweet, and perfectly balanced with a touch of savory flavor. I first decided to make it at home after realizing how much better homemade dressings taste compared to bottled versions from the store. There’s something special about whisking together fresh pantry ingredients and seeing a creamy, vibrant red dressing come to life.

This recipe is not only easy but also customizable—you can tweak it to be sweeter, spicier, or more garlicky, depending on your taste. It’s a dressing that works wonderfully on leafy green salads, taco salads, or even as a marinade for grilled chicken or shrimp. Once you make it yourself, you’ll see why it became a staple in so many households.

Why I Love This Recipe

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What makes Catalina dressing so irresistible is its versatility. The flavor combination of sweet, tangy, and slightly smoky is hard to beat. It’s the kind of recipe that makes you rethink reaching for a store-bought bottle because the homemade version tastes fresher, richer, and far less processed.

I love how quickly this dressing comes together—no special equipment is required, just a whisk and a bowl (or a blender if you want it extra smooth). Another reason I adore it is that it’s a crowd-pleaser. Even the pickiest eaters who usually skip dressing will want to drizzle a little Catalina on their salads.

Its specialty lies in its balance: the tang of vinegar, the sweetness of sugar or honey, the richness of oil, and the depth of spices. Unlike creamy dressings, this one feels light but still bold in flavor. It elevates even a simple bowl of lettuce into something delicious and memorable.

Ingredients for Catalina Dressing

To make a great Catalina dressing, you don’t need anything fancy—just some basic pantry staples. The beauty of this recipe is that it uses ingredients you probably already have in your kitchen.

The base is a combination of ketchup and red wine vinegar. Ketchup provides sweetness and a deep tomato flavor, while the vinegar adds the bright tang that makes this dressing so refreshing. Then comes the oil, which gives it that silky smooth texture that coats salad leaves beautifully.

Seasonings like paprika, onion powder, and garlic powder bring in subtle layers of flavor, while a little sugar or honey enhances the sweetness. A dash of Worcestershire sauce or soy sauce can also deepen the umami notes. If you like a touch of spice, adding a small pinch of cayenne pepper gives it a gentle kick.

Every ingredient has its role—without one, the dressing wouldn’t taste as complete. That’s why I always encourage measuring carefully the first time you make it, then adjusting it later to suit your taste buds.

How Much Time Will You Need

One of the best things about this recipe is how fast it is to prepare. From start to finish, you’ll need no more than 10 minutes.

Prepping the ingredients (measuring them out) takes about 5 minutes. Whisking them together takes another 2–3 minutes. If you’re using a blender or food processor, it’s even quicker. After mixing, it’s best to let the dressing rest in the fridge for at least 30 minutes so the flavors can meld together. But if you’re in a hurry, you can use it right away.

So in total: 10 minutes active time, 30 minutes resting time (optional but recommended).

How to Make This Catalina Dressing

Here’s a step-by-step guide to ensure your dressing turns out smooth, flavorful, and perfectly balanced every single time.

Step – 1: Gather your ingredients
Measure out ketchup, red wine vinegar, olive oil (or vegetable oil), sugar or honey, Worcestershire sauce, paprika, garlic powder, onion powder, salt, and black pepper. Having everything ready makes the process smooth.

Step – 2: Combine the base
In a medium bowl, whisk together ketchup and vinegar until they are fully incorporated. This creates the tangy-sweet foundation of the dressing.

Step – 3: Add the oil
Slowly drizzle in the oil while whisking continuously. This helps emulsify the dressing and ensures it doesn’t separate later. The mixture should start to look silky and slightly thickened.

Step – 4: Season it up
Add paprika, garlic powder, onion powder, salt, black pepper, and Worcestershire sauce. Whisk until the seasonings are fully dissolved. Taste at this point—it should already have that sweet-tangy flavor with a smoky undertone.

Step – 5: Adjust sweetness and spice
Stir in sugar or honey to balance the acidity. If you enjoy a bit of spice, add a pinch of cayenne or chili powder. Whisk until smooth.

Step – 6: Chill before serving
Transfer the dressing to a jar or airtight container. Place it in the refrigerator for at least 30 minutes before serving to allow the flavors to blend together beautifully.

Step – 7: Serve and enjoy
Shake or stir before using, then drizzle it generously over your favorite salad, grain bowl, or use as a marinade for grilled meats.

Substitutions

The beauty of Catalina dressing is how adaptable it is. If you don’t have a certain ingredient on hand, there are plenty of ways to substitute while still keeping the flavor delicious.

• Instead of red wine vinegar, you can use apple cider vinegar or white wine vinegar. Both will still give you that tang, though cider vinegar adds a slight fruitiness.
• Olive oil gives a rich flavor, but if you prefer something lighter, you can use avocado oil or vegetable oil.
• If you don’t eat Worcestershire sauce (since it contains anchovies), swap it with soy sauce or tamari for a vegetarian version.
• For sweetness, granulated sugar works fine, but honey, maple syrup, or agave syrup add a lovely depth.
• For a smoky flavor, smoked paprika can replace regular paprika.

With these substitutions, you can make this recipe work for your pantry, dietary needs, and flavor preferences.

Best Side Dish of Catalina Dressing

Catalina dressing pairs so beautifully with many dishes. While it’s often seen as a salad dressing, its uses extend far beyond that. Here are three dishes that complement it perfectly:

• Taco Salad – The sweet-tangy kick of Catalina dressing brings taco salads to life, balancing the savory flavors of seasoned beef, cheese, and crunchy tortilla chips.
• Grilled Chicken Skewers – Using Catalina dressing as a dipping sauce or marinade adds bold flavor to simple grilled chicken.
• Roasted Vegetables – Drizzle it over warm roasted vegetables like carrots, cauliflower, or bell peppers to give them a pop of brightness.

Serving and Presentation Tips

One of the best things about Catalina dressing is its gorgeous, vibrant red-orange color. It instantly brightens up a salad or plate, so presentation matters just as much as flavor.

I like to serve Catalina dressing in a clear glass jar or small carafe so guests can see its bold color. For salads, drizzle the dressing in a zigzag pattern over the greens just before serving, rather than mixing it in early—this not only keeps the salad crisp but also makes it look beautiful.

If you’re using it as a marinade, I recommend brushing a little extra over the meat once it’s grilled. The glossy finish makes chicken, shrimp, or pork look mouthwatering. For roasted veggies, pour the dressing into a small bowl on the side so guests can dip as they like.

Tips and Tricks to Make This Recipe Better

Making Catalina dressing is simple, but there are a few little tricks that can take it from good to restaurant-quality.

• Emulsify properly – Always drizzle the oil slowly while whisking. This keeps the dressing smooth instead of separating.
• Let it rest – Even though you can serve it immediately, letting it sit in the fridge for at least 30 minutes allows the flavors to meld beautifully. Overnight is even better.
• Balance to taste – Everyone’s preference for sweet and tangy is different. Start with the suggested measurements, then adjust sugar, vinegar, or spice after tasting.
• Use smoked paprika – If you want an extra layer of depth, smoked paprika instead of regular paprika adds a warm, smoky note.
• Blend for creaminess – For an ultra-smooth dressing, toss everything into a blender or food processor. The texture becomes thicker and more luxurious.

Common Mistakes to Avoid

Since Catalina dressing is so quick to make, it’s easy to think nothing can go wrong—but there are a few pitfalls to watch out for.

• Adding oil too quickly – If you dump in the oil instead of whisking slowly, the dressing may separate.
• Skipping the chill time – Using it immediately is fine, but it won’t have the same depth of flavor compared to when it rests in the fridge.
• Over-sweetening – A little sugar goes a long way. Adding too much can make the dressing taste more like syrup than balanced dressing.
• Using low-quality vinegar – Since vinegar is a key flavor here, always use a good-quality red wine vinegar for the best results.
• Not tasting before storing – Always adjust the seasoning before putting it away. Once it’s chilled, the flavors intensify, so make sure it’s balanced first.

How to Store It

Homemade Catalina dressing keeps surprisingly well. Once prepared, transfer it to an airtight glass jar or bottle and store it in the refrigerator. It will last for up to 10 days.

Each time before using, give the jar a good shake to recombine the ingredients, since natural separation can happen. If you want to keep it longer, you can freeze it in small portions, but I recommend making it fresh—it takes so little time, and the flavor is always brighter.

FAQ

Can I make Catalina dressing ahead of time?
Yes! In fact, it tastes better after sitting in the fridge overnight.

Is Catalina dressing the same as French dressing?
They’re similar, but Catalina is typically thinner, tangier, and a little sweeter compared to French dressing.

Can I make this dressing without sugar?
Yes, you can use honey, maple syrup, or even a sugar substitute like stevia. Just adjust the amount since sweetness levels vary.

Is this dressing good as a marinade?
Absolutely. Catalina dressing makes an excellent marinade for chicken, pork, or shrimp because the vinegar tenderizes the meat while the sweetness adds flavor.

Can I make Catalina dressing vegan?
Yes. Just swap Worcestershire sauce for soy sauce or tamari, and you’ll have a completely vegan-friendly version.

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