1960's Catalina Dressing Recipe

Relive the golden age of salad dressings! This creamy, tangy 1960s Catalina Dressing recipe is making a comeback, and for good reason. Easy to make with simple ingredients, this vibrant dressing is perfect for all your favorite salads, tacos, and more. Get ready to taste a classic!

Prep Time 5 mins
Cook Time 15 mins
Calories 619.1 kcal
Protein 1g
Rating 3.6 (35 Reviews)
1960's Catalina Dressing 82

Recipe Actions

Share this recipe:

Recipe Author

Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for 1960's Catalina Dressing

Cook Smarter with Sous, Your Kitchen Companion

Missing an ingredient for this 1960's Catalina Dressing? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.

How to Make 1960's Catalina Dressing

  1. Combine 1/2 cup ketchup, 1/4 cup granulated sugar, 2 tablespoons white vinegar, 1 tablespoon finely chopped onion, 1 teaspoon paprika, and 1 teaspoon Worcestershire sauce in a food processor.
  2. Pulse until the ingredients are well combined and slightly chunky.
  3. With the food processor running, slowly drizzle in 1 cup vegetable oil until emulsified.
  4. Taste and adjust seasonings as needed. Add more sugar for sweetness, vinegar for tang, or paprika for a deeper flavor.
  5. Cover and refrigerate for at least 30 minutes to allow the flavors to meld. The dressing will thicken as it chills.

Nutrition Information (Approximate per serving)

Sodium

14 g

Sugar

131g

Fat

37g

Carbs

11g