Best 11 Catalina Dressing Recipes

CATALINA DRESSING

Steps:

• Place the first ten ingredients in blender. While processing, gradually add oil in a steady stream.

HOMEMADE CATALINA DRESSING

Steps:

• Blend sugar, red wine vinegar, canola oil, ketchup, paprika, onion powder, celery flakes, and seasoning blend together in a blender until smooth.

1960'S CATALINA DRESSING

Steps:

• Add the ketchup, sugar, vinegar, onion, paprika and Worcestershire to a food processor bowl.
• Pulse until blended.
• With the processor running, slowly add the oil.
• Check the seasonings.
• Cover and refrigerate until needed.

CLONE KRAFT'S CATALINA SALAD DRESSING

Steps:

• Place all ingredients into blender and mix.
• Store in jar in refrigerator.
• Shake before using.

CILANTRO LIME CHICKEN TACO SALAD WITH CREAMY BAJA CATALINA DRESSING RECIPE

Steps:

• Prepare Cilantro Lime Chicken according to directions, reserving 1 tablespoon marinade for dressing. Slice or chop cooked chicken. Meanwhile, whisk together all of the Dressing ingredients in a medium bowl, including the 1 tablespoon reserved Cilantro Lime Marinade. Store in the refrigerator. Best if chilled at least 30 minutes. May keep in an airtight container up to 7 days. To assemble, add the Salad Ingredients to a large bowl and toss to combine. Drizzle individual servings with desired amount of dressing. Season with additional salt, pepper, hot sauce and/or lime juice to taste. Recipe Notes *For more of a vinaigrette, you may sub the mayo and sour cream for canola oil

CATALINA FRENCH DRESSING

Steps:

• Cut ingredients in half if the quantity is too much for you.
• Combine ingredients and blend thoroughly.
• Store in cruets or empty salad dressing bottles and keep refrigerated.
• Shake well before serving.

HOMEMADE: CATALINA DRESSING

Steps:

• Place first 6 ingredients in a food processor or blender (or use a handheld blender) and process until smooth. Add the oil in a steady stream with the machine running until the mixture comes together in an emulsion. Season with salt and pepper. Serve immediately. Store in the refrigerator for up to one week. *If you are using onion powder instead of chopped onion you could also shake this up in a jar with a tightly sealed lid.

GRILLED SKIRT STEAK AND ARUGULA SALAD WITH ROQUEFORT AND CATALINA DRESSING

Steps:

• Prepare grill for direct-heat cooking over hot charcoal (high heat for gas); see Grilling Procedure
• Whisk together ketchup, mustard, sugar, garlic, lime juice, vinegar, oil, 1/4 teaspoon salt, and 1/8 teaspoon pepper.
• Pat steak dry and season with 1/2 teaspoon salt and 1/4 teaspoon pepper. Oil grill rack, then grill steak, covered only if using a gas grill, turning once, 4 to 6 minutes total for medium-rare.
• Transfer steak to a cutting board and let rest, loosely covered with foil, 5 minutes.
• Toss arugula with enough dressing to coat.
• Thinly slice steak diagonally across the grain. Serve steak over salad, sprinkled with Roquefort.

TANGY CATALINA DRESSING

Steps:

• I recommend that you use a hand mixer with the whisk attachment to ensure that the dressing is thoroughly incorporated.
• Place in an airtight container and store in the refrigerator. It will take a few minutes and perhaps some additional stirring to get all of the sugar dissolved, but it will happen!

MARMIE'S " BETTER THAN CATALINA" DRESSING

Steps:

• Place all ingredients in a tightly sealed jar or container and shake like crazy for 2 - 3 minutes until smooth and blended.
• Can also blend with a hand held blender instead if desired.

CATALINA DRESSING

Steps:

• 1. Measure everything in a small (2 qt) saucepan and whisk until you no longer see any oil separation.
• 2. place pan on medium heat, heat stirring until sugar is dissolved, it doesn't need to come to a boil, just until the graininess is gone. cool and put in your MOST decorative container!
• 3. This dressing keeps well in the fridge. I've had some for 6 weeks and it tasted perfect. Just give it a GOOD SHAKE!!!