1960's Catalina Dressing Recipe

Catalina dressing captures a taste of mid-century American kitchens—the decade when wedge salads and colorful condiments took center stage. Popularized in the 1960s, this classic salad dressing remains a staple for those who crave a sweet, tangy, and bright flavor to lift even the simplest bowl of greens. If you’re after a versatile, homemade alternative to bottled dressing, this Catalina recipe will give you both nostalgia and outstanding flavor.

What is Catalina Dressing?

Catalina dressing is a vibrant red salad dressing defined by its sweet, tangy notes and bold color. Its zesty edge makes it ideal for lettuce wedge salads, taco salads, and even as a marinade. Made with a base of ketchup, sugar, oil, vinegar, spices, and a kick of Worcestershire sauce, it delivers a harmonious balance of flavors: sweet, tart, a bit savory, and a touch spicy.

The name’s origins are a bit of a mystery. Some claim inspiration from Spain’s Catalonia region due to the robust, assertive taste profile, while others point to Kraft Foods, which brought bottled Catalina to American supermarkets. Regardless, its lively personality and retro appeal have ensured a lasting spot in home kitchens.

Homemade Catalina Dressing: Why Make Your Own?

The bottled version has convenience, but you’ll notice a big difference in taste and freshness when you make it from scratch. Homemade Catalina is brighter, bolder, and free from thickeners or preservatives. You control the sweetness, tanginess, and even the texture.

Homemade Catalina really shines on salads, but don’t stop there. It makes a bold marinade for chicken or shrimp, adds a zing as a dip for fried appetizers, and even works as a drizzle on roasted vegetables or whole grain bowls.

Ingredients for 1960’s Catalina Dressing

You’ll need just a few pantry staples:

Ingredient	Purpose	Notes
Ketchup	Base, provides color and sweetness	Use your favorite brand
Granulated Sugar	Adds sweetness	Adjust for less or more sweetness
Red Wine Vinegar	Brings tang and brightness	Cider vinegar or champagne vinegar also work
Onion	Adds bite and depth	Grate for the best flavor and smooth texture
Paprika	Gives warmth and color	Smoked or sweet varieties yield different tastes
Worcestershire Sauce	Delivers umami, complexity	Adds a layer of savoriness
Neutral Oil	Carries and blends flavors	Canola, grapeseed, or light olive oil preferred
Salt and Black Pepper	Seasoning	Adjust to taste

Step-By-Step Recipe: Making Catalina Dressing

Step 1: Prepare and Combine the Base

Start by grating half a small onion. Grating, not mincing, breaks the cell walls and releases flavorful juices, giving your dressing a stronger, more integrated onion flavor.

In a blender or food processor, add:

1 cup ketchup
½ cup granulated sugar
⅓ cup red wine vinegar
2 teaspoons grated onion
1 teaspoon paprika
1 tablespoon Worcestershire sauce

Pulse until the mixture is smooth and the onion is fully incorporated. Blending, rather than whisking, ensures a silky, well-mixed foundation.

Step 2: Emulsify the Oil

With the processor running, slowly drizzle in ½ cup of neutral oil. This step creates a creamy and homogenous mixture. Pouring slowly allows the oil to emulsify, so the dressing doesn’t separate.

Step 3: Season and Adjust

Stop the blender. Taste the dressing. Add salt and fresh ground black pepper a pinch at a time. You may want a bit more vinegar for sharpness or a bit more sugar for additional sweetness.

Blend again for a few seconds to mix. Pour into a jar or bottle, cover, and refrigerate. It’s best after chilling for at least an hour, which lets the flavors mingle.

Storage Tips

Store Catalina dressing in an airtight container—mason jars work perfectly. Keep it in the refrigerator for up to four weeks. Shake or stir before each use, especially if it sits for more than a few days.

How to Use Catalina Dressing

This vintage dressing isn’t just for lettuce. While a wedge salad brings out its nostalgic charm, you’ve got lots of other options.

Taco Salad: Toss with ground beef, shredded lettuce, tomatoes, and cheese. The sweet-tangy flavor meshes with savory ingredients.
Chicken Marinade: Pour over chicken breasts and let them soak for an hour or two. Grill or bake for juicy, flavorful meat.
Vegetable Dip: Serve cold alongside sliced bell peppers, cucumber spears, or crispy carrot sticks.
Roasted Potatoes: Drizzle over hot roasted potatoes or use as a sauce for grain bowls.
Pasta Salad: Replace Italian or ranch dressing with Catalina for an unexpected, lively twist.

Variations and Ingredient Swaps

Don’t let an empty pantry halt your Catalina craving. Here are some tried-and-true substitutions:

Sugar: Swap granulated sugar for honey or Splenda. Start with less and add to taste.
Vinegar: Cider vinegar, white wine vinegar, or even champagne vinegar can fill in for red wine vinegar and give slightly different notes.
Paprika: Try smoked paprika for a subtle, earthy depth, or use sweet paprika for an extra-mild profile.
Onion: If you’re out of fresh onions, ½ teaspoon onion powder works. It won’t add the same intensity but keeps the flavor profile balanced.

For extra flavor:

Add a minced garlic clove for boldness.
Mix in a pinch of cayenne or red pepper flakes for heat.
Stir in chopped bacon or blue cheese crumbles for an indulgent twist.
Feta cheese gives a tart, creamy counterpoint in a composed salad.

Key Tips for the Best Catalina Dressing

Grate, Don’t Chop: Grated onion not only disappears into the dressing but gives it more punch.
Emulsify Slowly: Add oil gradually to avoid separation and keep the texture creamy.
Taste and Adjust: Sweetness and acidity preferences vary. Always taste before you finish.
Let it Rest: A few hours in the fridge intensifies the flavors. If time allows, make it ahead.

Sample Catalina Dressing Recipe

Here’s a simple version of the recipe you can double or scale:

1 cup ketchup
½ cup granulated sugar
⅓ cup red wine vinegar
2 teaspoons grated onion
1 teaspoon paprika
1 tablespoon Worcestershire sauce
½ cup grapeseed or canola oil
½ teaspoon salt
¼ teaspoon black pepper

Instructions:

Blend ketchup, sugar, vinegar, onion, paprika, and Worcestershire sauce.
With the blender running, slowly drizzle in the oil to emulsify.
Taste and season with salt and pepper. Blend again until smooth.
Store in a jar in the fridge. Fermentation is not needed, but a few hours of chilling develop flavor.

Classic Catalina vs. French Dressing

While often interchanged, Catalina and French dressings aren’t quite identical. Both share a similar tomato base and sweet-tart balance, but French dressing traditionally contains more mustard and has a paler, orange hue. Catalina is more vibrant red and slightly thinner, thanks to its higher vinegar content. Choosing between them depends on whether you crave a punchier, more tangy flavor (Catalina) or a rounder, milder taste (French).

Catalina Dressing: Bringing Retro Flavor to Modern Tables

The charm of Catalina dressing is its ability to bridge decades. It pairs the familiar with the unexpected and transforms simple ingredients into something bold and memorable. Whether you grew up in the 1960s or you’re discovering this recipe for the first time, one taste will show why it’s stood the test of time.

Try it on tonight’s salad, mix up a double batch for the week, or bring it to your next potluck. Chances are, it’ll be the surprise hit of the meal and maybe even start a Catalina revival at your table.

1960’s Catalina Dressing Recipe
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