1/3 cup of vinegar
2/3 cup of Canola oil (or olive oil)
1/2 cup ketchup
1/2 cup sugar (or brown sugar)
1/2 teaspoon paprika (optional)
1/2 teaspoon salt (optional)
Combine the ingredients and shake well or mix in a blender. This is
best after refrigerated for a couple of hours. It will thicken some
after standing. Can be thinned with water if necessary. Keeps well
in the refrigerator, and is a good recipe for picnics because there is
no mayonnaise to spoil. Makes about 2 cups.
The Salad Chef presents ...
Catalina Dressing
at The Fatted Café
Try another dressing ...
Ranch Dressing
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