A zippy and tangy salad topper -
Catalina Dressing

This Catalina Dressing has not only a wonderful colour, but a pleasant combination of flavours as well. This versatile dressing is quickly made with common kitchen ingredients and is very handy to have around.

The combination of sweet and tart ingredients in this salad dressing recipe creates a tangy flavour that is so versatile it can be used on practically any type of green salad.

This dressing also lends itself very well for use with cold vegetable salad recipes and pasta salad recipes.

As a matter of fact there are now many recipes which use this simple salad dressing recipe as a marinade, especially for fish dishes and poultry.

Another great use is for tacos. It makes a great taco salad sauce.

Catalina Recipe:


• 1 cup (240 ml) white sugar

• 2 teaspoons (10 ml) salt

• 1 pinch paprika

• 1/2 teaspoon (2.5 ml) chili powder

• 1/2 teaspoon (2.5 ml) celery seeds

• 1/2 teaspoon (2.5 ml) dry mustard (powder)

• Grated onions, to your taste

• 1/2 cup (120 ml) white vinegar

• 2/3 cup (160 ml) ketchup

• 1 cup (240 ml) good quality vegetable oil or olive oil


1. Place all dressing ingredients in a blender and mix well.

2. Store any unused portions of your catalina in a tightly sealed container in the refrigerator. (I use a small mason jar for this, since it seals so well)

3. Shake or stir before using.

Yield: 2 cups of dressing

Recipes which use Catalina

East Coast Pasta Salad - a cold pasta salad made with coloured rotini and Catalina

Carrot Salad - a nice blend of carrots with red onions and sweet peppers tossed with Catalina

Party Taco Salad - a great recipe for a large group of people made with Catalina

Aztec Taco Salad - a fairly spicy taco made with Catalina

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