Homemade Catalina Dressing – 5 Minutes!
Imagine my surprise when I moved to America and found that a salad dressing with my name, Catalina Dressing, is sweet, bright, tangy, and punchy. To my delight, it takes only 5 minutes to make at home, so I can enjoy it from anywhere on earth. This easy homemade dressing tastes so much better than store-bought, and it’s perfect for dipping, cooking, marinades, wraps, and sandwiches.
I love making my own salad dressings! Not only are they fresher and healthier than store-bought dressing, but I can also adjust them to my liking. Try making my Italian Dressing with lemon, parmesan, onion, garlic, and fresh herbs and spices. Also, this Creamy Parmesan is another tasty one that I use for salads, sandwiches, and as a dip. Made from Greek yogurt, lemon juice, white wine vinegar, and Dijon mustard with parmesan cheese, this is one of my family’s favorites!
Table of contents
As stubborn as I am, I always make sure that a recipe is perfect before I share it with you. Take this salad dressing. I have tasted many store-bought versions and have diligently made notes about what I like and dislike. Then, I have tested it at home a dozen times, to get the measurements worked to perfection!
Now I can throw the towel in and say, “Maybe Kraft brainstormed this dressing, but mine is better, cheaper, and healthier!” With the tangy flavors of red wine vinegar, ketchup, and Worcestershire sauce, mixed with sweet honey, rich soy sauce, and seasonings, this recipe pairs with just about anything.
Why you will love this recipe
- Easy to make: This recipe is fuss-free and takes just 5 minutes to measure and blend all the ingredients. There is just no excuse not make it.
- Fresh is better: Obviously, homemade dressing with ingredients that you can control is so much better than store-bought. You will taste the difference.
- Versatile: This dressing is NOT just another dressing; it has so many uses, from drizzling it on salads to using it as a sauce for sandwiches, wraps, meatloaf, or sloppy joes. Also, it’s a delicious marinade for chicken, turkey, and pork.
- Great for meal prep: Simple recipes like this, when you plan in advance and have a jar readily available in the fridge, take quick, busy weeknight meals to a whole new level. It can act as a flavor booster when you quickly roast some chicken breasts, or it can totally transform that deli meat or meatloaf sandwich.
What you will need
- Red wine vinegar – adds a zing of tangy freshness to your dressing.
- Sauces – for a salty, rich taste with notes of celery, vinegar, and anchovies. Soy sauce gives Catalina dressing a rich, umami flavor that is salty, sweet, and bitter. Ketchup has the famous tomato flavor and hints of brown sugar, cloves, and cinnamon.
- Seasonings – Garlic powder for a pungent, savory taste with a rich undertone for robust flavor. Onion powder for a refreshing and peppery onion flavor, and smoked paprika, I love the extra layer of smokiness in this recipe.
- Oil – The oil in salad dressing is essential for adding smooth texture and body and for holding all the flavors together. In this recipe, I use olive oil, but you can use grapeseed oil or avocado oil.
- Honey – you can use sugar, maple syrup, or agave, but I love honey for the texture and mild flavor. Also, it adds sweetness and gives the dressing a glossiness that I love.
How to prepare
Mix: To begin, I add all ingredients except the oil to a blender or food processor and blend thoroughly.
Add grapeseed oil: With the blender running on low speed, I open the lid vent and slowly add grapeseed oil belnding until combined.
Season and serve: Finally, I taste and add salt and pepper as needed. Then, I use it on a salad or another recipe.
Refrigerate: This homemade Catalina dressing will last for up to a month in the fridge in an air-tight container.
Expert tip
Choosing a good oil
The secret to great homemade salad dressing is in the balance and quality of ingredients! That’s why you should make sure you measure the ingredients properly, don’t just eyeball them. Another secret is to choose a GOOD OIL. For example, a robust, flavorful olive oil can overpower this salad and compete with other ingredients. Use a milder oil or opt for a less-flavored one. Another important moment is when adding the oil: this step should NOT be rushed; take your time and pour it little by little with the blender running on low, or whisk it by hand. This will allow it to emulsify.
More tips to consider
- If you do not have a food processor or a regular blender, you can use a handheld blender or whisk the ingredients in a bowl.
- Go easy on the salt until you taste it, since both soy sauce and Worcestershire sauce are salty.
- Preferably, do NOT serve this Catalina Dressing immediately; allow the flavors to meld by refrigerating it for at least 30 minutes before serving.
Recipe variations
- Flavor boosters: Experiment with more herbs and spices, such as dill, oregano, nutmeg, rosemary, cloves, and thyme.
- Make it spicy: I like a bit of spiciness in my salad dressing, so I add cayenne pepper. You can also use red pepper flakes, chili powder, or wasabi.
- Add sweetness: For a sweeter taste, try adding more honey, some white sugar, brown sugar, or maple syrup.
- A bit of crunchiness: Add toasted sesame seeds to your Catalina dressing for a bit of crunch.
- Switch the vinegar: If you don’t have red wine vinegar or don’t like it, you can use a different kind, like apple cider, balsamic, or white vinegar.
How to serve:
Because it is so easy to make it, there is no excuse not to have some available in the fridge at all times. It’s an absolute must, drizzled over this Taco Salad or air fryer chicken and veggies for a sweet and tangy flavor. It can be used on so many things besides just salads. I use it as a marinade for oven-baked chicken breasts, or something I discovered over the summer: marinating pork tenderloin in it. After that, grilling it is absolutely fantastic.
My family loves it on top of burgers or slow-cooker sloppy joes for a nice tangy-sweet sauce. Add a spoonful of this delicious dressing to a sub sandwich to make it unique. I like to use it as a dip part of an appetizer spread with carrot and celery sticks, cherry tomatoes, broccoli, and zucchini fries. This is also the perfect blend of flavors for dipping chicken egg rolls, these cheesy air fryer jalapeno poppers, or crispy potato wedges.
How to store:
- Refrigerate: Keep your Catalina dressing refrigerated in a glass jar with a lid. It will stay fresh for two weeks.
- Freeze: I like to make extra and freeze it. Just put it in canning jars, and it will stay fresh in the freezer for up to 90 days.
- Defrost: Put your frozen dressing in the fridge overnight to thaw before serving.
Frequently asked questions
Yes, just reduce the honey amount, taste, and adjust as you add it. Also, the honey can be replaced with agave for fewer calories.
This salad dressing is best made in advance, as the flavors meld over 24 hours. With that said, it will also stay good refrigerated in a tightly sealed jar for 7-10 days.
Both of these delicious salad dressings are deep orange and have a tangy, sweet flavor. But French dressing has more oil and spices than Catalina sauce, which is mostly ketchup. In fact, the ingredients are the same, but the proportions are different. French dressing is lighter in color and creamier. It also has a wider range of flavors from more spices, including parsley, mustard, and salt.
More homemade salad dressing recipes:
Loved this recipe? I’d love to hear from you! 💛 Leave a 5-star rating ⭐️ in the recipe card below and share your thoughts in the comments – I read and appreciate every single one!
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Homemade Catalina Dressing
Ingredients
- 1/2 cup red wine vinegar
- 1/3 cup ketchup
- 1/3 cup honey
- 1 teaspoon Worcestershire sauce
- 1 teaspoon soy sauce or tamari for gluten free
- 1 teaspoon smoked paprika
- 1/2 teaspoon onion powder
- 1/2 teaspoon garlic powder
- 1/2 cup grapeseed oil or olive oil
Instructions
- Add the vinegar, ketchup, honey, Worcestershire sauce, soy sauce, paprika, garlic powder, and onion powder to a blender. Cover and blend.
- With the blender running on low speed, open the lid vent and slowly add the oil, blending until combined. Taste and adjust for salt and pepper.
- Refrigerate in an airtight container or sealed jar for 2-24 hours before serving to allow the flavors to meld.
- Shake the jar before serving.
- The Catalina salad dressing can be kept in the refrigerator for 7 to 10 days.
Video
Notes
Choosing a good oil
The secret to great homemade salad dressing is in the balance and quality of ingredients! That’s why you should make sure you measure the ingredients properly, don’t just eyeball them. Another secret is to choose a GOOD OIL. For example, a robust, flavorful olive oil can overpower this salad and compete with other ingredients. Use a milder oil or opt for a less-flavored one. Another important moment is when adding the oil: this step should NOT be rushed; take your time and pour it little by little with the blender running on low, or whisk it by hand. This will allow it to emulsify.More tips to consider
- If you do not have a food processor or a regular blender, you can use a handheld blender or whisk the ingredients in a bowl.
- Go easy on the salt until you taste it, since both soy sauce and Worcestershire sauce are salty.
- Preferably, do NOT serve this Catalina Dressing immediately; allow the flavors to meld by refrigerating it for at least 30 minutes before serving.
I love making my own sauces! The flavor is so much better with homemade. Can’t wait to try it.
This dressing looks absolutely fantastic! I’ve gotta try this
I love it when I can easily make my own dressings or sauces! Better than going to the store, and healthier too!
Such a flavorful and delicious dressing. Yum!
Homemade dressings are so great. Love this at home version.
Looks incredibly delicious! Love how super easy to make this and I’ll definitely put it on our menu!
This needs to happen at my house very soon!!
trying to reduce fat intake Could oil be omitted or greatly reduced?
yes, sure, just taste and adjust.
How is yours orange? Mine is black
Did you use too much soy sauce?
Needed some Catalina dressing for a stir fry recipe and did not have any on hand. Made this recipe up and now have an excellent dressing for our next salad plus my stir fry. Yum. Lots of flavour.
so happy that you loved it
You say sugar (optional) in the article but honey in the recipe. Is the honey optional?
Yes, the sweetener is optional, but a little is definitely recommended.
I made this some while ago and the first time, I think I doubled the smoked paprika by mistake. It still tasted great, and I think the dressing had a darker ruby red color, instead of orange. It looked just like the store bought versions I’ve used in the past. I had grapeseed oil that time, but this time I used avocado oil, since it has little flavor to me. I also used agave nectar for the sweetener instead of honey. This is just a good recipe for Catalina Dressing.
I also make homemade Thousand Island Dressing for my Pastrami Reubens. Only about 6 ingredients in that dressing. I use some Thousand Island on the sandwich with the sauerkraut, but I also found that combining some Thousand Island on a helping of sauerkraut makes a delicious side dish, and it also goes well with a fried pork chop or a hamburger.
I had a Curry Remoulade dressing on a Shrimp Po’Boy one time, and it was so good that I tried to make something like it at home. Only three ingredients, but it also goes well on several types of deli sandwiches: Dukes Mayo, Patak’s Hot Curry Paste, and small capers.
olive oil maybe?
Loved this recipe. It has ingredients you always have in your pantry. I used vegetable oil and it was great. Also subbed sherry vinegar for red wine. Delicious!
Great tangy dressing.
Great dressing recipe! I like it more than the store bought for sure.
I didn’t have any ketchup this time, so I diced a half cup of beefsteak tomato. This recipe is awesome, exactly what I was looking for. Thanks!
Thank you!
I needed a sugar free/keto friendly dressing and this was perfect! I used a lower sugar ketchup, a sugar-free vanilla syrup and some allulose in place of the honey, and avocado oil for a neutral taste. It’s delicious! Thank you!
Thank you!
I found this a tad vinegary, so I would reduce it for myself. Overall, very delicious recipe!
Hi I want to make this without ketchup. Can I use tomatoe juice or purée instead and maybe up the honey or vinegar?
Hi, try it with tomato sauce, leet me know if its good.
Oh my gosh, I will never buy bottled dressing again! So so good. Many thanks to you.
happy that you loved it
I am looking for soy free
I Ieft the soy out. I cut the vinegar half and add fresh lemon juice till I like the taste. A tad of English mustard gives the saltiness if you want.
Leave the soy out. Cut down the vinegar and add fresh lemon juice. A tad fo English mustard gives the saltiness.
Tomato paste
Had a last minute need for Catalina dressing on Thanksgiving eve. Had all the ingredients on hand and this came out great, after adding the salt & pepper I did add an additional shot of ketchup to achieve the flavor I wanted.
Definitely reccomend this recipe!
Omg where is the recipe
Hi, please scroll to the end of the post.
Use Ocean’s Halo No Soy, it’s better than soy sauce.
I made it just as the recipe says except I didn’t have grapeseed oil so I used avocado oil. This dressing is perfect! Thank you.
This was quick and simple to make. I tried some on a salad and used the rest in a chicken dish that called for Catalina dressing. I was happy with both. Thanks for sharing.
Great recipe! Thank you.
Followed…except…
Dumped all ingredients in a jar to just ‘Shake It Up’. Added coarse black pepper, cayenne, ghost pepper hot sauce, horseradish and, aged balsamic. The balsamic added the appropriate amount of tang. The base recipe is definitely a keeper!
Tastes like Catalina dressing easy to make.
Love this recipe. Simple, easy, and delicious. I do have a question on the nutritional information…what is the serving size?
This was good and satisfying on my salad today.
Actually it made the salad so yummy… I wanted more salad!
Didn’t change a thing.
Thanks so much for sharing!
This salad dressing is absolutely the yummiest!
Made an odd salad with leftovers.
Brown rice, re-fried beans, spaghetti squash,
fajita seasoned ground chicken, topped with avocado.
Generously drizzled everything with THIS dressing.
Oh how we enjoyed our salad!!!!
It’s become our “go to” for Catalina!
In my opinion, no need for anyone to look further!
I’m not!!!!!
THANKS so much for not keeping this recipe to yourself! 🙂
Can this recipe be canned for later use?
yes
I would suggest using half the red wine vinegar and half the oil. It was a little on the heavy side for my taste. You can always add more if you like, but you can’t take it out.
Great recipe,just what I had been craving for but refused to buy the dyes and corn syrup in store bought brands.It was a little too sweet for me so I decreased the honey and also the vinegar by 1 oz then added more as needed after tasting the finished product.
RJ
Authentic homemade version. Simple steps, quick and easy to make. Great recipe
I made the recipe as printed, as one should if they are going to review 🙂
I would use “regular” paprika in the future. I a little smoky for my taste.
So good! I used apple cider vinegar because it’s what’s I had and oh mannnnn 😍
so happy, thank you for the feedback
Thank you for bringing salad back to my life! This recipe is perfect just the way it is! I also love your homemade blue cheese dressing and use them both on my salad. Amazing!!
so happy, thank you for the feedback
My husband will rarely eat salad but when he does it’s only with Catalina. Today I made salad and I made this recipe because I quit buying it since he eats so little, he loves it! His comment was “this tastes just like the real thing”
Perfect flavor!
Heidi
July 3rd 3024
I made your Catalina dressing,using apple cider vinegar because I make my own and oh my!!! That is the best salad dressing I’ve ever tasted! Thank you for sharing the recipe. 👍🤗
thank you for your feedback, so happy that you liked it!
I would cut down the soy sauce as I thought it was a bit overpowering. Otherwise quite good.
I haven’t eaten bottled dressing in decades, but I remember loving the Kraft version as a kid.
On a whim, I decided to try making my own and found this recipe. It is perfect! Better than the original. Thank you!
Other than not using quite as much honey… this is flippin delicious! I could eat by the spoonful!!!
I love this recipe, especially on taco salad! Anytime I have a big group and serve it, someone wants the recipe! I have found I like the light flavor of avocado oil with it best, and sometimes do half olive oil and half grape seed oil as the combination makes a nice thickness to the dressing. My VitaMix does a great job of emulsifying it.
Happy that you loved it, thanks for the feedback!
I added a pinch of salt and 2 tsp of cornstarch dissolved in 1/3 cup water to thicken the sauce. While it doesnt not taste like catalina dressing its still very good. Thank you!
Thank you for the feedback!