catalina salad dressing recipe
The Best catalina salad dressing recipe
I love this dressing because it’s versatile—whether you’re tossing it with a simple green salad, using it as a marinade for chicken, or even drizzling it over grilled fish. It’s the kind of recipe that feels like a little treat without being too heavy. My family especially enjoys it when we’re hosting a dinner party or just need something light and refreshing after a big meal. The kids love it because it’s not too sweet, not too salty, and it doesn’t make their mouths feel weird after eating it. And honestly, it’s a great way to sneak in some healthy fats and protein if you’re using the anchovies—just make sure to use the right portion for your family’s needs. It’s a recipe that’s practical, delicious, and always a hit, whether you’re making it for a weeknight dinner or a special occasion.
Classic Catalina Salad Dressing
A tangy, creamy dressing that pairs perfectly with cold cuts, seafood, or grilled vegetables. This homemade version captures the bright, zesty flavor of the original.
🥘Ingredients
- ½ cup mayonnaise
- ¼ cup sour cream
- ¼ cup lemon juice
- 2 tablespoons apple cider vinegar
- 1 small garlic clove, minced
- 1 teaspoon Dijon mustard
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1 teaspoon dried dill
- 1 teaspoon dried parsley
👨🍳Directions
-
1
In a mixing bowl, whisk together mayonnaise, sour cream, lemon juice, apple cider vinegar, minced garlic, Dijon mustard, salt, black pepper, dill, and parsley until smooth. -
2
For extra creaminess, strain the dressing through a fine-mesh sieve to remove any garlic cloves or seeds. Taste and adjust seasoning if needed.
🔧Equipment
- Mixing bowl
- Whisk
- Fine-mesh strainer (optional)
📊Nutrition Facts (per serving)
📝Notes
Watch Video Of How Classic Catalina Salad Dressing Works
❓ Frequently Asked Questions About Catalina Salad Dressing
1. What is the best way to store Catalina-style dressing to keep it fresh?
Store the dressing in an airtight container in the refrigerator for up to two weeks. For longer storage, freeze it in portions for up to three months. Thaw overnight in the fridge before using.
2. Can I substitute any of the ingredients in this dressing?
Yes, but keep the flavor balance in mind. For a lighter version, reduce the mayonnaise to half or use Greek yogurt instead. Swap the lemon juice for vinegar if preferred, but adjust the sweetness with a touch more sugar or honey. If you don’t have anchovies, skip them and add a pinch of smoked paprika for depth.
3. How do I know when the dressing is ready to use?
The dressing is ready when it reaches a smooth, creamy consistency—no lumps or clumps—and has a rich, tangy flavor. Taste it before serving to ensure the balance of sweet, sour, and salty notes aligns with your preference. If it’s too thin, thicken it slightly by whisking in a small amount of extra mayo or yogurt.
4. Can I make this dressing ahead of time?
Absolutely. Catalina dressing tastes even better after a few hours in the fridge, as the flavors meld. The anchovies and lemon juice will enhance the taste over time, so make it a day or two ahead for the best results. Just avoid reheating it to preserve freshness.
