Catalina Dressing Recipe

I have a vivid memory from my childhood of a bright, reddish-orange dressing that my mom would pull out for special occasions, usually taco salad night. It was sweet, tangy, and completely transformed a simple bowl of lettuce and ground beef into something magical. That dressing was, of course, classic Catalina. As I grew older and more conscious of the ingredients in store-bought products, I drifted away from it, missing the flavour but not the high fructose corn syrup and unpronounceable additives. Recently, a wave of nostalgia hit, and I was determined to recreate that zesty magic in my own kitchen, but on my own terms. The result is this Homemade Light Catalina Dressing. When I first whipped it up, the colour and aroma instantly transported me back. The first taste was a revelation—all the bold, tangy, and sweet notes I remembered, but with a fresh, vibrant quality that only homemade can provide. My family, including my kids who had never tried the original, were instantly hooked. It has now become a permanent resident in our fridge, ready to liven up everything from salads to marinades. This recipe is my love letter to a nostalgic favourite, updated for a healthier lifestyle without sacrificing an ounce of its iconic zing.

What Exactly is Catalina Dressing? A Tangy Trip Down Memory Lane

Before we dive into the whisk and blend, let’s talk about what makes Catalina dressing so unique. Often found right next to its cousin, French dressing, on the grocery store shelf, Catalina stands out with its bolder, redder hue and a distinct flavour profile. While traditional French dressing is often creamy and mild, Catalina dressing is a non-creamy, oil-and-vinegar-based dressing known for its assertive and zesty character.

The taste is a delightful balancing act. It’s primarily sweet and tangy, with the sweetness coming from a sugar source (we use a healthier sweetener) and the tang from vinegar. The deep red-orange colour and a significant part of its flavour foundation come from a tomato base, typically ketchup in store-bought versions. However, our recipe elevates this by using passata and tomato paste for a richer, more authentic tomato taste. A complex blend of spices, including paprika, onion powder, and garlic powder, adds layers of savoury depth that make it so incredibly moreish. Think of it as the sassy, bold counterpart to other, more subdued vinaigrettes.

Why You Will Absolutely Adore This Light Catalina Dressing Recipe

Making your own salad dressing is one of the easiest and most impactful kitchen upgrades you can make. Once you try this homemade light Catalina, you’ll wonder why you ever bought it in a bottle.

• Unbelievably Healthy: This recipe is a game-changer. By using a granulated sweetener instead of sugar or high-fructose corn syrup and controlling the amount of heart-healthy olive oil, you get a dressing that is significantly lower in calories and sugar than its commercial counterparts. It’s a guilt-free way to drench your favourite salad.
• Control Over Ingredients: Say goodbye to preservatives, artificial colours, and mystery additives. With this recipe, you know exactly what’s going into your food. It’s pure, simple, and made from real ingredients you can pronounce.
• Incredibly Quick and Easy: “Easy” is an understatement. If you have 10 minutes and a mini blender, you can make this dressing. There’s no complex chopping or simmering involved. You simply measure, blend, and enjoy. It’s perfect for busy weeknights.
• Bursting with Fresh Flavour: The difference in taste between homemade and store-bought is night and day. The fresh pop of the paprika, the robust tang of the vinegar, and the rich tomato base shine through in a way that a bottled dressing that’s been sitting on a shelf for months simply cannot match.
• Fully Customizable: This recipe is your canvas. Love it extra tangy? Add a splash more vinegar. Want to turn up the heat? A pinch of cayenne pepper will do the trick. You have the power to tweak the flavour to perfectly suit your palate.

Ingredients

The beauty of this recipe lies in its simplicity and the use of pantry staples. Each ingredient plays a crucial role in building the iconic, multi-layered flavour of Catalina dressing.

• ½ cup (120g) of Passata: This is the heart of our dressing’s tomato flavour. Passata, which is uncooked, strained tomatoes, provides a fresh, bright tomato base without the added sugars and spices often found in ketchup. It gives the dressing its vibrant colour and smooth consistency.
• 1 tablespoon tomato paste (puree): Tomato paste is the secret weapon for an intensely concentrated tomato kick. Just one tablespoon deepens the colour and adds a rich, savoury undertone that complements the sweetness and tang.
• ¼ cup (4 tablespoons) of white wine vinegar: This is where the signature “zing” comes from. White wine vinegar provides a clean, crisp acidity that cuts through the richness of the oil and balances the sweetness. It’s less harsh than white distilled vinegar, offering a more refined tang.
• 3 tablespoons of granulated sweetener: To achieve that classic sweet-and-sour profile, a sweetener is essential. Using a granulated sweetener of your choice (like erythritol, stevia, or monk fruit) allows you to get the sweetness without the calories and sugar of traditional recipes. You can, of course, use regular sugar if you prefer.
• 3 tablespoons of olive oil: A good quality olive oil adds richness, body, and a smooth mouthfeel. It emulsifies with the vinegar and water to create the dressing’s consistency. While extra virgin olive oil can be used, a light olive oil is also a great choice as its milder flavour won’t overpower the other ingredients.
• ¼ cup (80ml) of water: Water helps to achieve the perfect pourable consistency without adding extra calories or oil. It thins the dressing just enough, ensuring it lightly coats your salad greens instead of weighing them down.
• 1 ½ teaspoons of paprika: Standard paprika is key for both flavour and colour. It lends a mild, sweet pepperiness and enhances the dressing’s beautiful reddish-orange hue.
• 1 teaspoon of smoked paprika: This is a game-changer. Smoked paprika adds a wonderful, subtle smokiness that gives the dressing incredible depth and complexity, reminiscent of flavours you’d get from grilling.
• 1 teaspoon of onion powder: Onion powder provides a sweet, savoury onion flavour that is essential to the Catalina profile, but without the harshness or texture of fresh onion.
• ½ teaspoon of garlic powder: Similar to onion powder, garlic powder infuses the dressing with a mellow, aromatic garlic note that rounds out the spice blend.
• ½ teaspoon of celery salt: This is the unsung hero! Celery salt adds a unique, slightly vegetal and savoury saltiness that you can’t quite put your finger on but would definitely miss if it were gone. It brightens all the other flavours.
• ½ teaspoon of Worcestershire sauce: This brings the umami! Worcestershire sauce is a complex fermented condiment that adds a deep, savoury, and tangy flavour that elevates the entire dressing. Be sure to check the label for a vegan version if needed, as traditional Worcestershire contains anchovies.
• Pinch of salt and black pepper: These are the final flavour enhancers. Add them to taste at the end to make all the other ingredients pop.

Instructions

Creating this vibrant dressing is as simple as measure, blend, and taste. You’ll have a jar of fresh, delicious dressing ready in minutes.

Equipment Needed:

• Mini blender or food processor
• Measuring cups and spoons
• Airtight jar or container for storage

Step 1: Combine and Blend

Gather all of your ingredients. In the cup of your mini blender or the bowl of a small food processor, add the passata, tomato paste, white wine vinegar, granulated sweetener, olive oil, water, paprika, smoked paprika, onion powder, garlic powder, celery salt, and Worcestershire sauce. Secure the lid tightly. Blend on high for 30-60 seconds, or until the mixture is completely smooth and emulsified. The dressing should be a uniform, vibrant reddish-orange colour with no visible separation of oil.

Step 2: Taste and Season

Once blended, pour a small amount onto a spoon and taste it. This is the most important step for perfecting your dressing! Does it need more salt to bring out the flavours? Does it need a bit of black pepper for a gentle kick? Now is the time to adjust. Add a small pinch of salt and a crack of fresh black pepper, then pulse the blender a few more times to incorporate it. Taste again and repeat if necessary until the flavour is perfectly balanced for your liking.

Step 3: Store for Optimal Flavour

Pour the finished dressing into a clean, airtight container such as a glass jar with a tight-fitting lid. While you can use it immediately, the flavour of this dressing improves significantly after it has had some time to rest. Storing it in the fridge for at least an hour allows all the spices and flavours to meld together, creating a more cohesive and delicious final product.

Nutrition Facts

This recipe is designed to be a lighter, healthier alternative to the store-bought version.

• Yield: Approximately 20 tablespoons (1 ¼ cups)
• Serving Size: 1 tablespoon
• Calories Per Serving: Approximately 22 calories

Disclaimer: The nutritional information provided is an estimate and can vary based on the specific ingredients and brands used, particularly the type of sweetener and olive oil.

Preparation Time

This is truly one of the fastest homemade condiment recipes you will ever make.

• Prep Time: 10 minutes
• Total Time: 10 minutes

The entire process, from gathering your ingredients to having a finished jar of dressing, takes just a few minutes. The only “waiting” involved is the optional (but highly recommended) resting time in the fridge to let the flavours develop.

How to Serve Your Homemade Light Catalina Dressing

This dressing is incredibly versatile and can be used in so many more ways than just on a salad. Here are some of our favourite ways to enjoy its zesty flavour:

• The Ultimate Salad Companion
  • Classic Taco Salad: This is the quintessential pairing. Drizzle it generously over a bed of crisp iceberg lettuce, seasoned ground beef or lentils, crushed tortilla chips, shredded cheddar cheese, tomatoes, and black olives.
  • Simple Green Salad: Elevate a basic bowl of mixed greens, cucumber, and cherry tomatoes into something special.
  • Hearty Pasta Salad: Toss it with cooked rotini, bell peppers, red onion, and black olives for a tangy and refreshing pasta salad.
  • Wedge Salad Twist: Use it in place of blue cheese dressing on a crisp wedge of iceberg for a sweet and tangy alternative.
• As a Flavourful Marinade
  • Chicken: Marinate chicken breasts or thighs in the dressing for at least 30 minutes before grilling, baking, or pan-searing. The sugars in the dressing will help create a beautiful caramelization.
  • Pork: It works wonderfully as a marinade for pork chops or a pork tenderloin, infusing the meat with a sweet and tangy glaze.
  • Tofu or Tempeh: For a plant-based option, press a block of firm tofu, cut it into cubes or slabs, and let it marinate for an hour before baking or air frying until golden.
• A Delicious Dip
  • Veggie Platter: Serve it as a dip with an assortment of fresh vegetables like carrot sticks, celery, bell pepper strips, and cucumber slices.
  • Chicken Wings: Toss freshly cooked chicken wings in the dressing for a sweet, smoky, and tangy coating.
  • French Fries: Move over, ketchup! Use this dressing as a zesty dip for sweet potato fries or regular French fries.
  • Pizza Crusts: Don’t let those pizza crusts go to waste. This makes an amazing dipping sauce.
• A Zesty Sandwich and Burger Spread
  • Spread a layer on your favourite sandwich or wrap instead of mayonnaise for a punch of flavour. It’s particularly good on a turkey club or a roast beef sandwich.
  • Use it as a sauce on a juicy grilled burger to add a sweet and tangy element that cuts through the richness of the meat.

Additional Tips for the Perfect Catalina Dressing

Take your dressing from great to absolutely perfect with these five simple tips.

1. Let the Flavours Mingle: While the dressing is ready in 10 minutes, its flavour will be good but not yet great. The real magic happens when you let it rest. Store it in the fridge for at least one hour, or even better, overnight. This allows the dried spices to fully hydrate and the individual flavours to meld into a harmonious, complex taste.
2. Fine-Tune the Sweet & Tang: The perfect balance of sweet and tangy is subjective. After the initial blend, taste the dressing carefully. If you prefer a sharper dressing, add more white wine vinegar, a ½ teaspoon at a time. If you have a sweeter tooth, add a little more of your granulated sweetener. Always re-blend after each addition.
3. Create a Creamier Version: If you miss the creamy texture of some dressings, you can easily modify this recipe. For a creamy Catalina, add one or two tablespoons of plain Greek yogurt, sour cream, or mayonnaise to the blender with the other ingredients. This will create a thicker, creamier, and slightly milder version.
4. Turn Up the Heat: For those who like a spicy kick, this dressing is a perfect base. Add a pinch of cayenne pepper, a few dashes of your favourite hot sauce (like Tabasco or Cholula), or even a ¼ teaspoon of chipotle powder for a smoky heat. Add it before blending for even distribution.
5. Master the Art of Storage: Always store your homemade dressing in a scrupulously clean, airtight glass jar. This prevents any other fridge odours from being absorbed. Before each use, give the jar a vigorous shake, as some natural separation of the oil and vinegar is normal. Use a clean spoon every time you serve it to avoid introducing bacteria, which will help it last for the full two weeks in the refrigerator.

Frequently Asked Questions (FAQ)

Here are answers to some of the most common questions about making and enjoying this homemade light Catalina dressing.

1. What is the main difference between Catalina and French dressing?
This is a very common point of confusion! While they are often neighbours on the supermarket aisle, they are distinctly different. The primary difference is the base. Classic French dressing is typically lighter in colour (pale orange or pink) and often has a creamy, emulsified base made with oil, vinegar, and sometimes egg yolk or mayonnaise, resulting in a milder flavour. Catalina dressing, on the other hand, is almost always oil-and-vinegar based (non-creamy), has a much bolder, brighter red-orange colour from a strong tomato base (like ketchup or passata), and boasts a much sweeter and tangier flavour profile.

2. Can I make this dressing without a blender or food processor?
Yes, you absolutely can! A blender is the fastest way to get a smooth, well-emulsified dressing, but you can achieve a great result by hand. Simply place all the ingredients in a glass jar with a very tight-fitting lid. Make sure there is some empty space at the top. Seal the jar tightly and shake it as vigorously as you can for about 1-2 minutes. This will emulsify the oil and vinegar and combine all the ingredients. You can also place all the ingredients in a bowl and use a wire whisk to combine them, whisking briskly until the dressing is smooth.

3. Is this light Catalina dressing recipe vegan and/or gluten-free?
This recipe is naturally gluten-free as written. For making it vegan, there is one key ingredient to check: Worcestershire sauce. Traditional Worcestershire sauce contains anchovies (a type of fish), making it unsuitable for a vegan diet. However, many vegan versions are available in most supermarkets (often made with tamari and mushrooms for that umami flavour). Simply use a vegan-certified Worcestershire sauce, and the entire recipe will be 100% vegan.

4. My dressing is too thin/thick. How can I adjust the consistency?
Adjusting the consistency is very easy. If your dressing seems too thin for your liking, you can thicken it by adding another teaspoon of tomato paste and blending again. The tomato paste acts as a natural thickener. For a creamier, thicker texture, you could also add a tablespoon of Greek yogurt as mentioned in the tips. If your dressing is too thick, simply thin it out by adding more water, one teaspoon at a time, and blending or shaking until you reach your desired pourable consistency.

5. Can I use a different type of oil or vinegar?
Certainly. While the recipe is optimized for light olive oil and white wine vinegar, you can definitely experiment. For the oil, you could use other neutral-flavoured oils like avocado oil, grapeseed oil, or sunflower oil. Using a robust extra virgin olive oil will impart a stronger, peppery flavour, which you may or may not enjoy. For the vinegar, apple cider vinegar is an excellent substitute that will provide a slightly fruitier tang. Red wine vinegar would also work, though it will deepen the colour and flavour. I would avoid using harsh distilled white vinegar as it can be too overpowering.

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There you have it—a simple, healthy, and incredibly delicious recipe for homemade light Catalina dressing that will elevate your meals from ordinary to extraordinary. It’s a testament to the fact that you don’t need to rely on store-bought bottles to enjoy the classic flavours you love. By investing just ten minutes of your time, you can create a fresh, vibrant dressing that is tailored to your taste and your health goals. So, go ahead and clear a space in your refrigerator door; this zesty, tangy, and slightly sweet dressing is about to become your new go-to condiment. Whip up a batch today and rediscover the joy of a truly flavourful salad.