Catalina Dressing

This dressing is easy to make, good to have on hand for tossed salad and great as part of a cold, marinated salad made up of chopped zucchini, yellow squash, sweet onions, cucumbers, tomatoes and bell peppers. It has the spicy tang bottled Catalina used to have.

Difficulty: Easy

Servings: 24

Prep Time: 5 minutes  

Ingredients

2/3 cup mild-tasting vegetable oil
1/4 cup ketchup
2 tablespoons honey (or 1/4 cup sugar)
1/4 cup white wine vinegar
1 tablespoon grated onion
1/2 teaspoon Worcestershire sauce
1/4 teaspoon salt
1/8 teaspoon hot pepper sauce

Directions

Combine all ingredients in a jar with tight-fitting lid. Shake to blend and then let sit for an hour or so before using. Shake thoroughly or use wire whip each time before serving.

Note: You can also add 1 tablespoon liquid lecithin as an emulsifier and blend with a stick blender. Using lecithin will mean dressing will not separate upon standing so you won’t have to shake each time before using.

Makes about 1-1/2 cups.

Categories: Dressings, Vegetable Salads

Submitted by: walnutspinney on June 12, 2010