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If you’ve ever grabbed a bottle of Catalina dressing in the grocery aisle, sweet, tangy, and kinda nostalgic, but wanted something fresher and more wholesome, you’re in the right place. This Homemade Catalina Dressing is quick to mix together, made with simple pantry staples, and gives you that same familiar flavor with a brighter, homemade taste.
Why you’ll love this Recipe for Catalina Dressing
I love to whip up homemade dressings — they’re quick, budget-friendly, and always taste better than store-bought. The first time I made this Catalina dressing was during a busy weeknight dinner. I was making my taco salad (a family favorite), and realized I didn’t have any dressing in the fridge. No time to run to the store, so I grabbed what I had in the pantry and blended this up in minutes.
It turned out even better than the bottled kind. Over time, I tweaked it just enough to hit that perfect balance of sweet, tangy, and zesty. Now it’s one of those recipes I always come back to. It’s easy, full of flavor, and makes even a simple salad feel special.
Here’s what makes this a keeper!
❥ Flavor: Tangy, sweet, and just the right amount of zip. The vinegar and ketchup give it that classic punch, while the honey smooths it all out.
❥ Texture: It blends up silky and smooth, perfect for tossing with greens or drizzling over warm roasted veggies.
❥ Versatility: Not just for salads. Use it on taco bowls, as a marinade, or even as a quick glaze for chicken. It’s one of those handy recipes that pulls dinner together fast
NikkiWhat is Catalina Dressing?
Catalina dressing is a sweet and tangy vinaigrette-style dressing that’s known for its bold red color and zippy flavor. It’s made with a base of vinegar, ketchup, and oil, then sweetened with a touch of honey and seasoned with spices like paprika and onion powder. Think of it as a kicked-up cousin to French dressing. It’s a little brighter, a little sassier, and just downright delicious.
Catalina Dressing vs. French Dressing
These two often get lumped together, and I totally get why. They’re both sweet, tangy, and that gorgeous reddish-orange color. But here’s the scoop:
- Catalina dressing is usually a bit thinner and has a bolder vinegar bite. It leans into that tangy flavor with red wine vinegar and ketchup as its base, and it has a smooth, pourable texture that’s perfect for drizzling.
- French dressing, on the other hand, is often creamier and a little sweeter. It may include tomato paste and sometimes even a touch of mayonnaise or dairy to make it thicker.
Bottom line, if you’re craving something bright, zesty, and more vibrant, Catalina is your go-to. It’s the kind of dressing that wakes up your greens and keeps everyone coming back for more.
Ingredients Needed for the Best Catalina Dressing Recipe
- Red Wine Vinegar: This vinegar has a tangy bite and a rich, full flavor.
- Ketchup: Gives the dressing a tomato flavor. It’s made with vinegar, sugar, and delicious tomatoes, which this dressing needs.
- Honey: A perfect way to sweeten the dressing. If you don’t have it you can use sugar or agave.
- Worcestershire Sauce: Adds a savory and salty note to round it out just perfectly.
- Paprika: Another component that adds a hint of red bell pepper taste. You can use the spicy variety if you want to add a little heat.
- Onion Powder: Lends a concentrated onion flavor, so you don’t need a lot.
- Olive or Canola Oil: You need a flavorless oil for this dressing. Any that you have on hand will work. You can also use avocado oil.
How to Make Homemade Catalina Dressing
✱ Be sure to see the recipe card below for exact ingredients and full recipe instructions!
Step 1 | Blend the Base
Add red wine vinegar, ketchup, honey, Worcestershire sauce, paprika, and onion powder to your blender. Cover and puree until smooth — you should see the mixture combined into a uniform red sauce.
Step 2 | Emulsify the Oil
With the blender running on low‑medium, open the lid vent and slowly drizzle the oil in a thin stream. This gradual mixing helps the oil-and-vinegar base come together into a smooth emulsion.
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Step 3 | Season & Adjust
Taste your dressing and add salt and pepper to your liking. If you want it sweeter or tangier, adjust with honey or vinegar accordingly.
Step 4 | Store Until Serving
Transfer the dressing to an airtight container and refrigerate. Give it a shake before each use.
Variations and Substitutions
- Spicy Catalina: Add a pinch of cayenne pepper or a few dashes of hot sauce for a hint of heat.
- Lower‑sugar version: Use a no‑sugar or low-sugar ketchup and substitute honey with a sugar alternative (like maple syrup or agave).
- Herb‑infused: Add a teaspoon of dried oregano or a pinch of dried thyme for a more Mediterranean twist — but remember to use the dressing within a shorter time frame if you add herbs.
- Citrus twist: Replace part of the vinegar with a splash of fresh orange or lime juice for a brighter, fruitier flavor.
Uses for Catalina Salad Dressing
Don’t let the word “salad” fool you — this dressing is a multitasker in the kitchen. Sure, it’s delicious on leafy greens, but Catalina has so much more to offer.
Here are some of my favorite ways to use it:
- Grain bowls: Drizzle it over quinoa, brown rice, or couscous bowls loaded with roasted veggies and protein.
- Marinade for meats: Catalina makes a fantastic marinade for chicken, pork, or even shrimp. The vinegar helps tenderize, while the sweetness adds a beautiful glaze when grilled or baked.
- Slow cooker recipes: Mix with a little onion soup mix, then pour over chicken or meatballs for a sweet-and-tangy slow-cooked meal.
- Taco salad dressing: It’s a classic for a reason. Drizzle it over this ground beef taco salads with crushed tortilla chips, cheese, and beans.
- Roasted veggie glaze: Toss carrots, sweet potatoes, or Brussels sprouts in a little Catalina before roasting. It adds a caramelized, savory-sweet coating.
- Burger topping: Use it like a special sauce on burgers or sandwiches for a fun twist.
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Homemade Catalina Salad Dressing Recipe
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Equipment
Ingredients
- ½ cup red wine vinegar
- ⅓ cup ketchup
- ¼ cup honey
- 1 tsp Worcestershire sauce
- ½ teaspoon paprika
- ½ teaspoon onion powder
- ½ cup olive or canola oil
- salt - to taste
- pepper - to taste
Instructions
- Add the red wine vinegar, ketchup, honey, Worcestershire sauce, paprika, and onion powder to a blender. Cover and blend until smooth.
- While the blender is running, slowly drizzle in the oil through the lid vent to emulsify the dressing. This gives it that creamy, smooth texture.
- Taste and season with salt and pepper as needed.
- Store in an airtight container in the refrigerator for up to 2 weeks. Give it a quick shake before each use.
- Serve over your favorite mixed greens, with a taco salad, as a dip, or marinade.
Notes
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Love this dressing for taco salad! Just the right amount of sweet and tang!
Thank you, Lori!
This is a dressing that I normally have everything in my kitchen on hand. I needed it for dinner. It is Super easy &quick, super good taste !!!!! I did add about 1/4 tsp of Garlic powder, but I LOVE Garlic. Thanks for sharing!
I agree about the garlic! YUM! Thank you so much for making it and stopping by to tell us you loved it.
I made this today, I would give it 10 stars if I could! Absolutely delicious, thank you so much for sharing it.
Thank you, Debbie! I love to hear that you enjoyed it so much!
I followed the recipe.How ever I feel there is to much vinegar for my taste so I had to add some sugar, other than that it is a good recipe.
Thank you, Elizabeth. You can definitely cut it back a little to your taste. Thanks for making it and I am glad you enjoyed it.
Loved this dressing. Add it to tomato, cucumber and onion and you are good to go.
Thank you, Julie! That is the perfect way to enjoy it!
So easy to mix up and so yummy!
Thank you, Linda!
Made this because I was out of pre-made for taco salad. It was sooo much better and I’ll be making this going forward! The entire family loved it. Thanks for the recipe ?
Thank you, Heidi! I love the homemade version so much better as well! It’s so easy to make too!
I make this again and again! We love it. I do it in the Vitamix and have to thin it a bit with water.