We recently ran out of salad dressing, so I knew it was time to make another batch. Now, the question was what kind of dressing should I make? With so many options, it can be difficult to decide! Should I go with Asian Toasted Sesame, a vinaigrette, ranch, something else, or something new? So many options! I'd made a Red Wine Vinaigrette not too long ago, so I wanted to make something different. Eventually, it came down to an Asian Toasted Sesame or something new (new being defined as something I'd never made before), with the Asian Toasted Sesame winning out. However, being the procrastinator I am, I kept putting it off. Luckily for me, I came upon a Catalina dressing from Kitchen Simplicity. I combined that recipe with a multitude of others, mixing, matching, and editing as I went, until I decided on the one I'm presenting below.
Also, as a helpful hint if you're refilling an old Kraft salad dressing bottle - each of the indentations are spaced out by about a quarter cup, so you can just throw everything in there without dirtying any measuring cups (and thus, increasing efficiency). If you're using a different bottle, you could also make your own markings.
Admin note: I just spent way too long doing some redesign, and I think I've gotten everything operational again. Those of you reading from email or a feed, please click through! If you find something that isn't quite working right (or have any feedback), please let me know!
Catalina Dressing by
(printable version)
A thick, sweetly tangy dressing that's perfect for adding flavor - whether it be to your salad, your burger, or as a marinade.
Prep time: 5 minutes
Cook time: none
Total time: 5 minutes
Yield: 32 servings
Materials:
Methods:- 1/2 cup oil (I used olive.)
- 1/2 cup ketchup
- 1/4 cup sugar
- 3/4 cup vinegar
- 1 teaspoon garlic salt
- 1 tablespoon Worcestershire sauce
- 1/2 tablespoon onion powder
- Combine all materials.
- Shake to mix well.
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