Catalina Dressing
At some point I was introduced to Catalina and Thousand Island dressings by a French family. I loved the Catalina. It is basically the French dressing with added tomato. Thousand Island is simply Catalina dressing with equal parts mayonnaise and sweet relish added. It is so easy to change a recipe with a few simple ingredients. I like Catalina dressing on taco salad for a delightful change of taste.
Servings: 8
Ingredients
- 1/4 Cup Champagne and Apple Cider Vinegar Equal Parts
- 1 Juice of one lemon About 4 TBSP
- 3 OZ Carrot Puree or Apple Sauce
- 3 TBSP Honey Or sweetener of choice
- 2 Cloves Garlic Minced
- 1 TBSP Dijon Mustard
- 1/2 TSP Onion Powder
- 1/4 TSP Himalayan salt To taste
- 4 OZ Drained Pimento, peppadews, roasted red bell pepper or deseeded cherry pepper
- 1 TSP Paprika
- 2 TSBP Tomato paste
Instructions
- Add ingredients to a blender and blend on low until smooth
Notes
This is a Snap Pea Sheep recipe
Apple Sauce or vegetable puree is a way to give a little heft and sweetness to a salad dressing. Apple sauce can be a little grainy though which is why I put it in the blender.
Generally Catalina dressing calls for ketchup and not tomato paste. If you want to use ketchup there are some low sugar vegan options or follow my recipe to make your own.
Worcestershire is an optional ingredient. I don't think it needs it and sometimes use a little tamari or Umeboshi plum vinegar instead. The vinegar imparts of lovely color. If using these you may want to reduce the salt in the recipe.