Saturday, March 15, 2014
Salad Dressing - French/Catalina
I never know whether to call it French, or Catalina. I know it's sweet and tangy, and I love it on salad. I know that it's my dad's favorite, too. ;) And, if you have read my blog, you know the recipe is at the end. :)
Salad dressings are so incredibly easy to make; most of my dressings can be made in ten minutes or less! They store in the fridge for a few weeks, and they taste so much better than their store-bought counterparts. Not to mention, they're so much healthier, too!
I love all different types of salad, and this dressing works on most of them! Here's a traditional green salad, topped with chopped chicken and cubed cheddar cheese...
And below is a less traditional green salad topped with corn and some leftover grilled steak, which I diced.
Here's another salad, red leaf lettuce and tomato, sprinkled with brown rice and crumbled feta cheese. My French/Catalina dressing was perfect on all these salads!
I usually halve this recipe, since I tend to make just one dressing at a time and use it until it's gone. I just found out that it's not safe to can oil-based recipes, so canning this would not be an option. It takes so little time to make, though, that canning doesn't matter.
French/Catalina Salad Dressing
Yields about two cups.
2/3 cup ketchup
2/3 cup oil (I use grapeseed; evoo will cause it to get thick in the fridge)
1/2 cup sugar (I use cane juice crystals; you could also use honey)
1/2 cup red wine vinegar (or to taste; I've found this amount works fine)
salt to taste (I end up using more than just a pinch)
1 clove garlic
1 tablespoon chopped onion
Combine all ingredients in blender; blend until smooth. Store in fridge 2-3 weeks. NOTE: I use my Braun stick blender; it's way quicker than hauling out my blender, and clean-up is a breeze, too!
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