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If you’re like me, you probably enjoyed a classic taco salad more than once in your childhood. It’s a staple for many family and potluck events and has been for years. And if you ate taco salad in the 70s, 80s, or 90s, it was likely made with Catalina salad dressing.
Ranch dressing may have taken over in popularity for many salad lovers (and pizza lovers, vegetable lovers, chip lovers, you get my point), but Catalina still has a place in the fridge for many of us. That said, the homemade Catalina dressing I love today is a far cry from the grocery store versions I recall.
Catalina Dressing
Catalina is fresh, bold, tangy, and sweet, (though a lot less sweet than commercial versions!) with plenty of zesty flavors to keep things interesting. At this point in my life, I could write an ode to homemade salad dressings.
I love how easy they are to make, and the fact you can adjust the flavors so easily to your tastes transforms every day dishes into something extra special. Want a little heat? Add a pinch of cayenne. Or for a bit of smoky flavor, try a dash of smoked paprika instead of the plain variety.
There’s nothing at all complicated about making most salad dressings, nothing at all. You just combine everything in a jar, seal it tightly with a lid, and give it a shake. For dressings (like this one and classic balsamic vinaigrette), I like to use the blender to emulsify the dressing. That way, it won’t separate as quickly and doesn’t require as much shaking when you’re ready to use it.
I used this batch of Catalina dressing in an old-school taco salad, and wow, was this ever nostalgic. Crunchy crisp lettuce, seasoned ground beef, shredded cheese, tomatoes, and crunchy tortilla chips, all tossed with this zesty red dressing. There’s just something about Catalina dressing that ties all those flavors together perfectly.
The taco salads I recall from childhood were usually made with plain tortilla chips, tossed whole into the salad or crushed a bit before being added. Our friends, Paul and Dian, introduced us to a taco salad made with Doritos when we were all newlyweds, and I loved that variation so much, we made our salads that way for years. Now? No surprise to anyone who knows me, I’m all about the Fritos. However you make your taco salad, this dressing is a fun and tasty flash from the past.
I know I don’t really need to say this, but hey, that’s what I do, right? Catalina dressing isn’t just for taco salad. It makes a great dipping sauce for grilled chicken or vegetables, and of course, it’s a terrific option for any number of salads. So, even if taco salad isn’t your thing, a bottle of homemade Catalina dressing could be a great addition to your condiment collection.
If you want a little more salad inspiration, check out How to Eat Salad Every Day (and actually like it!) That’s the backbone to my salad-loving life, and so many people who have tried these tips have fallen in love with eating salads.
In addition to all the salad ideas, the dressing options are nearly endless, too. Check them out and find a few new favorites!
Catalina Salad Dressing
Ingredients
- ½ cup red wine vinegar
- ½ cup light flavor olive oil
- ¼ cup ketchup
- ¼ cup white sugar
- 1 teaspoon Worcestershire sauce
- 1 teaspoon smoked or plain paprika
- ½ teaspoon onion powder
Instructions
- Combine all the ingredients in the blender and blend until smooth. (This should only take a few moments.) Store in the refrigerator for up to two weeks.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
This is my go to dressing. It’s healthy and is well balanced. An absolute favorite of mine.
I’m so glad you like it!