Copycat Catalina Salad Dressing Recipe (Low Sugar Recipe)
Growing up mom would always but Creamy French, Thousand Island, Russian and a Ranch salad dressings. Those were the stands in the house until one of the local steak houses had French Catalina Salad Dressing. . . Well guess what became the new standard and eventually replace the Creamy French dressing. . . You got it, Catalina.
Putting Copycat Catalina Salad Dressing on a salad.
Well I think paying almost $2 for a jar of salad dressing is pretty expensive considering you can make it for less than half that in a mater of minutes. So I set out to do a search of online recipes and I eventually found a clone recipe. Well you know me, I lost my original copy and needed to find another one. I came upon a recipe on Food.com which I liked. With some slight modifications for my taste.
Salad with Copycat Catalina Salad Dressing
Now you can make your own Copycat of Kraft’s Catalina Salad Dressing on your own following these few steps.
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| Servings | Prep Time |
| 16 2 tbsp servings | 5 minutes |
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- 1 cup vegetable oil
- 2/3 cup Ketchup
- 1/2 cup Red Wine Vinegar
- 1/2 cup Splenda® Granuated (up to 1 cup for your taste)
- 2 tsp salt
- 1/4 tsp paprika
- 1/2 tsp dry mustard powder
- 1/2 tsp Celery Seed
- 1/2 tsp chili powder
- 1 1/2 tbsp grated onion (or 1/2 tsp onion powder) or to taste
- Place all ingredients in a mixing bowl and mix well until combined. (You can always use a quart jar and shake it well to mix. Alternatively you can place everything in a blender and mix until well combined there.
- Place in a clean jar and store in the refrigerator. This dressing is best in mixed and allowed to sit for several hours for the flavors to meld, but it can be used immediately.
- Store left over salad dressing in a clean jar in the refrigerator.
This salad dressing makes a great condiment on roast beef or turkey sandwiches.
Nutrition Information is for 2 tablespoons of salad dressing (1 fluid ounce)