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10 minutes mins
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By: Rachel GurkPosted: 06/24/2019
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The perfect blend of tangy and sweet, this homemade Catalina dressing is great on homemade taco salads and so much else!
I recently gave you guys an entire list of homemade salad dressing recipes, and I already have one to add to that list! And this is a good one. It’s a take on Catalina dressing, which is a variety of French dressing.
It’s sweet but tangy, zesty, creamy (and dairy-free), and so super easy to make! In typical Rachel fashion, I tried to tweak it a little to make it a touch healthier.
When I was researching and planning this recipe, I noticed that many existing recipes for Catalina dressing included granulated sugar. Now, I eat my fair share of the white stuff, but I do try to cut out refined sugars when possible to make things a touch more healthy.
Instead I use honey (even better, Michigan honey!). You could also use agave, which has a slightly more neutral taste. When you use honey in this recipe, you can taste it. Especially if you use an amazing local honey like I do. I love that you can pick up hints of honey in the dressing, but if you want something more true to the bottled Catalina dressing, try using agave. Or just stick with granulated sugar! Don’t forget, this is always and forever a no-judgment zone.
What’s in this Catalina dressing?
Well, besides honey, here’s what’s in it:
- ketchup (look for a kind without high fructose corn syrup!)
- red wine vinegar
- paprika
- onion powder
- celery seed
- Worcestershire sauce
- garlic powder
- oil – I use grapeseed, but you can choose any oil that doesn’t have much flavor. Consider light olive oil, canola oil, vegetable oil, or avocado oil
Instead of shaking these up in a jar like I typically do with dressings, I create an emulsion by using my hand blender (aka immersion blender). You could also use a traditional blender for this.
To make the dressing, blend together everything except the oil and then slowly add the oil while you’re blending. This will do two things for the dressing. First, it thickens the dressing and gives it that creamy consistency without adding any dairy ingredients. Secondly, it helps prevent separation, so you get the dressing you want on your salad every time instead of just pouring the oil off the top of your separated dressing.
I hope you guys love this dressing! It’s perfect for taco salads or a southwestern BBQ chicken salad.
Homemade salad dressings
Excited about making your own homemade salad dressings? Homemade is so, so much better than store bought. Try these recipes:
- Sweet BBQ Salad Dressing with lime
- Thousand Island dressing
- Red Wine Vinaigrette
- Parmesan Peppercorn dressing
- Lemon Basil Vinaigrette
- Poppy Seed Dressing
- Healthier Ranch Dressing
- Honey Mustard Vinaigrette
- Raspberry Vinaigrette
Did you make this? Be sure to leave a review below and tag me @rachelcooksblog on Facebook, Instagram, or Pinterest!
Recipe
Get the Recipe: Catalina Dressing Recipe
4.40 from 61 votesPrep Time: 10 minutes mins
Total Time: 10 minutes mins
1 1/4 cups
Print Rate Recipe
The perfect blend of tangy and sweet, this homemade catalina dressing is great on homemade taco salads and so much else!
Ingredients
- 1/3 cup ketchup
- 1/3 cup red wine vinegar
- 1/4 cup honey
- 3/4 teaspoon paprika
- 1/2 teaspoon onion powder
- 1/4 teaspoon celery seed
- 1/4 teaspoon Worcestershire sauce
- 1/4 teaspoon garlic powder
- 1/4 cup grapeseed oil or other flavorless oil (extra light olive oil or canola work well)
- salt and pepper, to taste
Instructions
Combine ketchup, vinegar, honey, paprika, onion powder, celery seed, worcestershire sauce, and garlic powder in a blender or a container that works with a handheld blender.
Blend until combined.
With the blender on, drizzle in the grapeseed oil until it comes together in an emulsion.
Use immediately or store in a covered container in the fridge for up to two weeks.
Nutrition Information
Serving: 2tablespoons, Calories: 109kcal, Carbohydrates: 9g, Fat: 8g, Saturated Fat: 1g, Polyunsaturated Fat: 7g, Sodium: 104mg, Sugar: 9g
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.
© Author: Rachel Gurk
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Reader Interactions
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JM Hardin says
I make this dressing every few months, and I made a new batch to top a shrimp salad for dinner. The salad’s a bit of a “whatever’s in the fridge,” but it’s yummy with the dressingReply
Rachel Gurk says
Looks amazing!
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Joni says
I decided to make a “Dorito Taco Salad” for the first time tonight, but the one ingredient I didn’t have was Catalina dressing. A quick search led me here and I’m so glad I found you! The dressing was easy to make, and tasted so much better than the store bought one I’ve tried. It made the salad a big hit. Thanks so much!Reply
Rachel Gurk says
I’m so glad this recipe could save the day! I’m suddenly craving a taco salad!
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Amanda says
How long will it last in the refrigerator?
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Rachel Gurk says
Probably a week or so! Ditch it if it smells bad or looks super watery or gross. ;)
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Kristie & Michael & Family says
LOVE LOVE LOVE this recipe! We always buy store bought but was aghast at all the unknown ingredients in there. This is so fresh tasting, tangy and just DELICIOUS! We doubled the recipe, used 3/4ths of the Agave (all we had) and added no salt. The ketchup we used was all organic and also sweetened with Agave. It was PERFECT!!! We feel so much better about eating this dressing now. Thank you so much for the awesome recipe! PS. I have a severe allergy to Fish & Seafood but found a Worcestershire Sauce that doesn’t contain anchovies. YAY!!!!!Reply
Rachel Gurk says
So glad you like this recipe! Thanks for taking the time to leave a review that includes your helpful tips on how you make it your own!
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Christibell says
Can this be made with stevia instead of honey and real garlic instead of powder?
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Rachel Gurk says
That should work fine!
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Ray says
Just made it per directions using honey, and ketchup with HFCS. Hey, I worked for A.E. Staley for 7 years and not afraid of the stuff. :) It is sweet and tangy, but not too much of either and it looks Great! Gonna use on salad at dinner with baked chicken thighs with a honey-lime glaze and turnip mash.
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Rachel Gurk says
So glad you like it! Thanks for taking the time to leave a comment!
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Lisa says
If I use sugar would it be 1/4 cup? Super excited to try this! Looks to be gluten-free, correct?
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Rachel Gurk says
Yup, that will work great! Should be gluten-free, the only thing I’d double check are the ingredients on your brand of Worcestershire sauce.
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Karen says
I’m looking forward to trying this recipe today. My only suggestion would be to stick to coconut, olive or avocado oil if you want to keep this a healthier recipe. Vegetable oils are very unhealthy. Thanks for the warning about being able to taste the honey. We used to keep bees and I love bees but just can’t make myself like honey. :-)
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Rachel Gurk says
I hope you love it!
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denise says
this sounds really good. I’d probably use the sugar. my honey is from my dad’s apiary and has a strong flavor which doesn’t always work in recipes.
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Rachel Gurk says
Yes, then you’ll probably want to stick with sugar. Lucky you to get that tasty honey, though!
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