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This simple homemade Catalina dressing is fresh, tangy, and just a little sweet. It’s an easy way to make salads taste better and works with so many meals.
I didn’t think much about Catalina dressing until I made it myself. The flavor is just better, and it’s so easy to throw together with ingredients I already have. Now it’s one of those things I make on repeat because it goes with so many meals.
If you’re into quick homemade dressings that pack big flavor, you might also love my Creamy Cilantro Lime Dressing or this simple Honey Mustard Dipping Sauce.
Key Ingredients
Here’s what you’ll need to make this Catalina Dressing. The full quantities and measurements are in the recipe card further down.
- Red wine vinegar: Apple cider vinegar works if it’s what you have.
- Ketchup: The secret to that classic retro flavor. Grab a low-sugar or no-added-sugar one if you want to dial back on sweetness.
- Agave, or honey: Agave keeps it smooth and vegan-friendly with clean sweetness. Honey works great, too.
- Worcestershire sauce: You can swap with a vegan Worcestershire or a splash of low-sodium soy sauce/tamari.
- Seasonings: Paprika, Garlic powder, onion powder, and Salt
- Olive oil or grapeseed oil: To emulsify the dressing, making it creamy and clingy to greens. Olive oil adds subtle fruity richness, and grape seed keeps it light and neutral.
How to Make Catalina Dressing
Here’s how to whip up this smooth, tangy dressing perfectly every time:
Step 1: In a blender or food processor. Add all the ingredients except for the olive oil.
Step 2: Blend on low. While the blender is still on, open the small top lid and slowly add the olive oil.
Step 3: Continuing to blend for another 30 seconds.
Step 4: Taste and adjust the salt if needed. Store the dressing in a lidded jar in the fridge for up to 2 weeks.
Variations & Tips
- Chill it for an hour before using; the flavors get so much better.
- If it thickens too much in the fridge, just whisk in a tiny splash of water or extra vinegar to loosen it for drizzling.
- Add in a pinch of cayenne or a few dashes of hot sauce while blending for some added heat.
- Always give it a good shake or stir before pouring. Separation happens, but it comes back together in seconds.
- Brush it on chicken or shrimp before grilling – the agave or honey will caramelize beautifully.
Common Questions
Yep, totally doable. Just whisk it all together in a bowl or add the ingredients in a lidded jar and shake it really well. Use as needed, and give it a good shake before each use.
100% yes. You skip the added corn syrup and preservatives, the tang is brighter, and it doesn’t have that thick, gloopy texture. Once you taste the homemade one, the bottled version will feel flat.
It will last up to 2 weeks in a sealed jar. The oil might separate a bit, but that’s normal. Just shake or stir it back together before pouring.
More Sauces & Dressings
- Homemade Ranch Dressing
- How To Make Homemade Buffalo Sauce
- Green Goddess Dressing
- Thai Peanut Dressing
- Homemade Teriyaki Sauce
- Homemade Big Mac Sauce
- Homemade Pizza Sauce
- In-N-Out Sauce
Thank you so much for being here and for cooking along with me. If you try this recipe, I’d love to hear how it turned out. Leave a comment and rating below.
Homemade Catalina Dressing
Ingredients
- ½ cup red wine vinegar
- ⅓ cup ketchup
- ¼ cup agave or honey, or granulated sugar
- 1 teaspoon Worcestershire sauce
- 1 teaspoon paprika
- ½ teaspoon onion powder
- ½ teaspoon garlic powder
- ½ teaspoon salt
- ½ cup olive oil or grape seed oil
Instructions
- In a blender or food processor. Add all the ingredients (½ cup red wine vinegar, ⅓ cup ketchup, ¼ cup agave or honey, 1 teaspoon Worcestershire sauce, 1 teaspoon paprika, ½ teaspoon onion powder, ½ teaspoon garlic powder, and ½ teaspoon salt) except for the olive oil.
- Blend on low. While the blender is still on, open the small top lid and slowly add the ½ cup olive oil or grape seed oil.
- Continuing to blend for another 30 seconds.
- Taste and adjust the salt if needed. Store the dressing in a lidded jar in the fridge for up to 2 weeks.
Notes
- You will get about 1 and 1/3 cups of dressing, which is a bit over 21 tablespoons.
- Serving size is per tablespoon
- There are 4 tablespoons in 1/4 cup.
- You may use a bit less oil if you like.
- If you can get your hands on sugar-free ketchup, please do.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
