Catalina Dressing

Catalina Dressing Recipe

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Jane Hughes


I like the flavor of Catalina salad dressing, but I don't like all of the chemical additives. I smushed together a bunch of recipes I found, kept trying and came up with a version I like.


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72,000 or two, if you're hungry
15 Min
Food Processor


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1/2 c
tomato paste
large onion, very finely minced or puréed
1 c
2/3 c
apple cider vinegar
salt and pepper to taste
1 c
light olive or coconut oil

How to Make Catalina Dressing


  • 1I used a food processor, so that's the method I've described here. There's no reason you couldn't do this recipe by hand or even using a mixer or a blender. Be sure to finely mince the onion because you probably won't want chunks of onion in your dressing.
  • 2Purée onion in food processor. Add tomato paste, honey, vinegar and seasonings and pulse until blended. Add oil and pulse until mixed. Refrigerate.
  • 3This is a very basic recipe. Feel free to taste and add more of anything you feel it needs. I used expeller pressed coconut oil because it has no coconut flavor, but I think any neutral oil would work. I used a very light-flavored honey but a 2:1 simple syrup (2 parts white sugar to 1 part water, heated until the sugar dissolves) would work if you don't like honey, or even light corn syrup.

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About Catalina Dressing

Course/Dish: Dressings
Main Ingredient: Non-Edible or Other
Regional Style: American

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