1960's Catalina Dressing Recipe

A staple on dinner tables across America during the mid-20th century, Catalina dressing is more than just a way to brighten up a salad. Its vibrant color, sweet tang, and nostalgic flair have earned it a spot in culinary history. Whether you’re reviving a vintage dinner party or searching for that perfect, punchy salad topping, this homemade Catalina dressing delivers all the classic flavor and modern-day convenience you could want.

A Brief Look at Catalina Dressing

Catalina dressing rose to fame during the 1960s when bright, bold salads began to decorate potlucks and family meals. Its glossy, red color caught the eye, while the irresistible balance of sweet, sharp, and earthy flavors kept people coming back for more. Unlike traditional vinaigrettes, Catalina is slightly sweet, a touch acidic, and rich, with just enough spice to lend complexity. The result is a lively companion for everything from crisp lettuce wedges to taco salads.

Some food historians trace its origins to American food brands, while others see echoes of Catalonia’s robust flavors. No matter the roots, Catalina dressing soon became a household favorite and, with this easy-to-follow recipe, you can enjoy that retro taste today.

Homemade Catalina Dressing: Ingredients

Every great recipe starts with a handful of essential components. Catalina dressing’s signature flavor develops by blending pantry staples in just minutes.

Ketchup – Provides the signature tomato sweetness, rich color, and base body.
Granulated Sugar – Lends sweetness and balances the acidity.
Red Wine Vinegar – Offers a bright, tangy kick.
Grated Onion – Fresh, sharp undertones that enhance the dressing’s flavor.
Paprika – Gives gentle smokiness and a hint of spice.
Worcestershire Sauce – Adds depth and subtle umami.
Oil – Neutral oils like grapeseed, canola, or vegetable work best for a smooth, silky texture.
Salt and Black Pepper – Lift all the other flavors.

Ingredient Table

Ingredient	Purpose	Suggested Amount
Ketchup	Sweet, tangy tomato base	1/2 cup
Granulated Sugar	Sweetness	1/4 cup
Red Wine Vinegar	Acidity	1/4 cup
Grated Onion	Fresh, sharp bite	2 tablespoons
Paprika	Color and subtle spice	1 teaspoon
Worcestershire Sauce	Umami depth	1 tablespoon
Neutral Oil	Creamy texture	1/2 cup
Salt	Flavor enhancement	1/2 teaspoon (to taste)
Black Pepper	Mild heat	1/4 teaspoon (to taste)

Step-by-Step: How to Make Catalina Dressing

Making Catalina dressing at home takes five minutes from start to finish and rewards you with freshness that bottled varieties can’t match.

1. Prep the Onion

Start by grating a small white or yellow onion. Grating, as opposed to mincing, releases essential juices and a smooth consistency, distributing flavor throughout the dressing.

2. Blend the Base

Add ketchup, sugar, red wine vinegar, grated onion, paprika, and Worcestershire sauce to a food processor or blender. Pulse until the mixture looks uniform and smooth. Scrape the bowl as needed.

3. Emulsify with Oil

While the machine runs, slowly drizzle in the oil. This step helps create a luxurious, thick texture without any separation. Don’t rush; a slow pour yields a creamy finish.

4. Season and Adjust

Taste the dressing at this point. Add salt and black pepper in small increments, pulsing and tasting, until the balance suits your palate.

5. Chill

Pour the Catalina dressing into a lidded jar or squeeze bottle. Refrigerate for at least one hour before serving. This resting time lets the flavors meld, creating a smoother, more balanced result.

Tips for Old-School Catalina Perfection

Use Fresh Onion: Pre-grated onion in jars won’t give the same bright flavor. Grate it fresh for best results.
Choose Neutral Oil: Strong oils like extra virgin olive oil can overwhelm the dressing. Stick with milder options for classic taste.
Don’t Skip Refrigeration: Chilling not only thickens the dressing, but it also softens the vinegar’s bite and rounds out the sweetness.
Gradual Pouring: When blending in oil, a slow pour is key. This step prevents the dressing from breaking.

Example: Pair with Romaine, cherry tomatoes, black olives, and grilled chicken for a classic 1960s-style salad.

Catalina vs. French Dressing

The two are often confused, but they’re not quite the same. French dressing traditionally starts with an oil-and-vinegar emulsion, flavored by mustard and herbs. The American bottled version tends to be creamy and orange-tinted. By contrast, Catalina dressing is distinct for its vivid red color, extra ketchup-based sweetness, and thinner, glossier texture.

Catalina delivers a brighter, tangier kick, while French dressing is more mellow. Choose Catalina when you want your salad to pop with color and flavor.

Ingredient Swaps and Variations

Adaptability is at the heart of home cooking. Whether you need to make the recipe fit your pantry or dietary concerns, these swaps keep things simple.

Sugar substitutes: Use Splenda or another non-sugar sweetener. Honey brings floral notes but alters the classic flavor.
Vinegar options: Try apple cider, white wine, or champagne vinegar for a different zing.
Onion powder: In a pinch, replace fresh onion with 1/2 teaspoon onion powder. The taste will be milder.
Paprika choices: Smoked or sweet paprika changes the dressing’s character. Smoked offers a deeper, barbecue-like taste.
Oil: Avocado oil makes a healthy, neutral alternative.

Adding Heat: Sprinkle in red pepper flakes or a dash of hot sauce for a spicier version.

Flavor Boosts: Add a clove of garlic, blitzed with the onion, for an extra kick. Swap black pepper for cayenne for more warmth.

Ways to Use Catalina Dressing

While this dressing shines on lettuce, its uses stretch far beyond the salad bowl:

Taco Salads: Drizzle generously over crisp greens, seasoned beef, cheddar, and tortilla strips.
Marinades: Use as a marinade for chicken thighs or pork, lending sweetness and tang that caramelizes beautifully on the grill.
Sandwich Spread: Spread on wraps or burgers for a unique twist.
Vegetable Dip: Pair with carrot sticks, celery, or bell pepper slices.
Grain Bowls: Toss with quinoa or rice along with beans, veggies, and herbs.
Pasta Salads: Catalina transforms cold pasta salads, emphasizing tang and color.

Storing and Serving Catalina Dressing

Homemade Catalina keeps well in the fridge. An airtight glass bottle or mason jar prevents off-flavors and preserves freshness.

Shelf life: Up to 4 weeks refrigerated.
Shake or stir: Oil may settle after standing; a quick shake or stir re-blends everything.
Batch prep: Double the recipe for gatherings or to have on hand for fast meals.

Troubleshooting and FAQs

My dressing is runny. How can I thicken it?

Blend a bit longer or add a little more oil until you reach the desired consistency.

My dressing separated in the fridge. Is it ruined?

Not at all. Give it a vigorous shake or a quick whisk. Emulsions can break over time but usually come back together.

Can I make Catalina dressing without a blender?

You can whisk by hand, though the texture may be less uniform. Finely mince the onion or use onion powder for a smoother result.

Recapturing the Era: Serving Ideas

Want the full 1960s dining experience? Arrange iceberg wedges on a platter, top with sliced cucumber, radishes, and hard-boiled egg. Drizzle with Catalina and sprinkle with fresh chopped parsley.

For a family-style dinner, pass the dressing at the table in a retro glass cruet. Pair it with old favorites like meatloaf, mac and cheese, or grilled vegetables. The zesty, colorful dressing bridges flavor gaps and adds vintage charm to any meal.

The Lasting Legacy of Catalina Dressing

Homemade Catalina honors its vintage roots, yet remains flexible for today’s tastes. Its appeal lies in contrast: sweet versus tangy; rich versus sharp. Enjoy it as salad dressing, meat marinade, sandwich spread, or dip. With just a whisk, blender, and a handful of pantry staples, you’ll bring a beloved classic back to your table—no trip to the store required.

1960’s Catalina Dressing Recipe
Jump to Recipe