Catalina Salad Dressing Recipes

Steps:

• Add the ketchup, sugar, vinegar, onion, paprika and Worcestershire to a food processor bowl.
• Pulse until blended.
• With the processor running, slowly add the oil.
• Check the seasonings.
• Cover and refrigerate until needed.

Steps:

• Blend sugar, red wine vinegar, canola oil, ketchup, paprika, onion powder, celery flakes, and seasoning blend together in a blender until smooth.

Steps:

• Place all ingredients into blender and mix.
• Store in jar in refrigerator.
• Shake before using.

Steps:

• In a large skillet, cook beef over medium heat until no longer pink; drain. Transfer to a large serving bowl. , Add the cheese, beans, tomatoes, onion, romaine and corn chips. Drizzle with dressing; gently toss to coat.

Steps:

• Place the first ten ingredients in blender. While processing, gradually add oil in a steady stream.

Steps:

• Combine all ingredients and shake well.
• Store in airtight container and refrigerate.
• Serve over salad greens or lettuce.

Steps:

• Place all the ingredients in a blender and blend briefly. Can add water if onion is particularly strong.
• They can be just shaken in a jar for a less emulsified dressing. both ways are great. Lasts for a couple weeks in the fridge.

Steps:

• Add the ingredients into a mason jar. Screw the lid on tightly and shake vigorously.
• The dressing can remain in the fridge for 1-2 weeks.
• Nutrition Calories: 1278 Fat: 107 grams Carbs: 81 grams Fiber: 3 grams Sugars: 65 grams Protein: 3 grams
• Enjoy!

Steps:

• Place all ingredients except oil in a blender and blend together until well combined. Add oil very slowly while blending.
• Blend until dressing is thick and creamy.
• Store in covered conatiner in the refrigerator.