This tangy-sweet homemade Catalina dressing brings bright, zesty flavor to salads, marinades, and more with just a handful of pantry staples. It’s the classic dressing you know from bottled versions, but made fresh at home without preservatives or additives. This easy recipe whips up in minutes using an immersion blender for a smooth, emulsified texture that clings beautifully to greens. Serve it with a fresh, simple side salad for an easy dinner pairing!
Why You’ll Love This Homemade Catalina Dressing
It’s quick (done in under 5 minutes!), budget-friendly, and way tastier than store-bought. You control the sweetness and quality of ingredients, and it elevates any salad or dish with its vibrant color and bold flavor. Plus, it’s versatile beyond salads; try it as a marinade or dipping sauce!
Quick Tips for Success
- Use a tall, narrow container for the immersion blender to get the best emulsification and avoid splatters.
- If you don’t have an immersion blender, add everything to a regular blender and pulse until smooth.
- Shake the jar well before each use; oil and vinegar naturally separate when chilled.
Storage & Serving
Store in the refrigerator in an airtight container for up to 2 weeks. Shake vigorously before drizzling. Serve chilled or at room temp over salads, as a marinade for meats/veggies, or tossed with pasta salads for a zesty kick.
Catalina Dressing
Ingredients
- ½ cup extra virgin olive oil
- ½ cup red wine vinegar
- ¼ cup ketchup
- ¼ cup granulated sugar
- ½ teaspoon paprika
- ½ teaspoon onion powder
- ¼ teaspoon celery seed
Instructions
- Add the extra virgin olive oil, red wine vinegar, ketchup, granulated sugar, paprika, onion powder, and celery seed to a wide-mouth mason jar or tall container suitable for blending.
- Using an immersion blender, blend the ingredients on medium speed until smooth, fully combined, and slightly thickened (the sugar should dissolve completely and the mixture should emulsify). This takes about 30-60 seconds.
- Taste and adjust if needed – add a pinch more sugar for extra sweetness or a splash more vinegar for tang. Transfer to an airtight jar or bottle if not using the original container.
- Refrigerate in an airtight container for up to 2 weeks. Shake or stir well before each use, as natural separation may occur.
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