Catalina Salad Dressing
This 1970s relic depends on vinegar, sugar, ketchup, and onion for its sweet-and-tangy flavor. Alas, most recipes are just plain sweet.
Why This Recipe Works
To revive this vibrant-hued, once-classic condiment, we had to get far away from the bottled version. Even though the dressing is ketchup based, most recipes added cups of sugar. Once we reigned in the sweetness, the oniony bite took over. Using minced shallot instead of onion and microwaving it with a little oil mellowed its harsh flavor. With some unique flavorings—celery seed, chili powder—and a whiz in the blender, our Catalina dressing was ready for a comeback.