Jazz up your favorite salad with a homemade, sweet-and-tangy salad dressing, in both French Dressing and Catalina Dressing varieties!
I don't know about y'all, but after indulging in some of my favorite dips and appetizers during the big game yesterday, I feel like I need to cleanse this week with a barrage of smoothies and salads -- ha.
I try to make my own homemade salad dressing whenever possible, but when I'm short on time and buy a bottle from the store, I typically reach for a brand called Brianna's. This isn't an ad...I just like it because it tastes fresh and has pretty straightforward ingredients. Occasionally, Brianna's comes out with a new flavor, and one that we tried recently and really enjoyed is called Zesty French Dressing. It's simultaneously tangy and sweet, reminiscent of traditional French dressing but better. So of course I had to try to recreate it myself at home. 😉
Tomato or Not?
I started out by perusing the ingredient list on the bottle, and then I studied a bunch of other online recipes for French dressing.
The Brianna's version doesn't have tomatoes as an ingredient, but many other store-bought French dressings do.
Even more confusingly, many people claim that French dressing should contain no tomato products, yet French dressing recipes from the likes of Martha Stewart and Bon Appétit include ketchup or tomato paste.
And some will argue that French dressing's similar-tasting cousin Catalina does include tomato in some form.
Basically, all of my French dressing research yielded no consensus.
I first decided to attempt concocting a homemade French dressing recipe with tomato undertones, via all-natural ketchup and a dollop of tomato paste. The resulting dressing was very tasty, but when I compared it to the Brianna's that I was originally trying to replicate, I could taste that the addition of tomato did cause it to differ.
So I tried again, omitting the tomato influence this time and tweaking some of the other ratios. The outcome was definitely much closer to Brianna's French dressing...not identical, but decidedly delicious. The first version I had created was tasty as well, however, so I refrigerated both dressings and put them to the ultimate family taste test that evening during dinner.
And the final vote? The kids liked both varieties, but they slightly preferred the one with tomato. My husband and I liked both varieties, but we slightly preferred the dressing without tomato. And since I couldn't determine which one y'all would like best, I decided to offer you both recipes here today!
Let's call the one without tomato French Dressing and the one with tomato Catalina Dressing. Sound good?
Tips & Tricks
Since people have different opinions on how sweet this type of dressing should be, feel free to tweak the amount of honey. You can always start with a little and add more to taste.
Also, after I stored these dressings in the refrigerator, I noticed that the French version separated more readily than the Catalina, which likely had to do with the ketchup acting as an emulsifier in the latter. At any rate, the separation wasn't anything that a quick shake o' the jar couldn't fix.
Both of these dressings would be yummy on a simple dinner salad, but we particularly enjoy them on taco salad or any salad with Tex-Mex flavors. After all, sweet, zesty dressing is a delicious complement to certain types of ingredients, including taco seasoned meat, tomatoes, cheese, tortilla chips, and cool, creamy avocado.
So there you have it...Homemade French Dressing and Homemade Catalina Dressing! You're totally free to pick your poison. 😉
And if you decide to try both, please let me know which one gets your vote!
More Homemade Dressings
- Lightened-Up Honey Mustard Dressing
- The BEST Homemade Buttermilk Ranch Dressing
- Better-than-Olive-Garden Italian Dressing
- Balsamic Vinaigrette
Homemade French & Catalina Salad Dressing
Ingredients
FOR FRENCH DRESSING:
- 1 large clove garlic
- 2/3 cup sunflower, safflower, or other light vegetable oil
- 1/4 cup white vinegar
- 1/4 cup apple cider vinegar
- 3 tablespoons honey, more or less to taste
- 1 teaspoon Worcestershire sauce
- 1 teaspoon Dijon mustard
- 1 teaspoon paprika
- 3/4 teaspoon salt, plus additional to taste
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- Freshly ground black pepper, to taste
Instructions
- Place garlic in a blender or small food processor; pulse until minced. Add oil, white vinegar, apple cider vinegar, honey, Worcestershire sauce, Dijon, paprika, salt, garlic powder, onion powder, and black pepper. Purรฉe until well-combined. Adjust the salt and pepper to taste, if desired, and purรฉe again. Transfer to a jar or bottle and store in the refrigerator for up to a week. Shake well before serving.
EQUIPMENT NEEDED
Notes
- 1 large clove garlic
- 2/3 cup canola oil
- 1/2 cup all-natural ketchup
- 1/4 cup white vinegar
- 1/4 cup apple cider vinegar
- 1/4 cup honey (more or less, to taste)
- 1 tablespoon tomato paste
- 1 tablespoon lemon juice
- 2 teaspoons Worcestershire sauce
- 1 teaspoon Dijon mustard
- 1 teaspoon paprika
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon salt (plus additional to taste)
- Freshly ground black pepper (to taste)
TJ Tisdale
This is "slap yo' Mama good!" Seriously, I even made a mistake when I made it. I accidentally used smoked paprika instead of regular. It didn't even matter. That dressing was amazing. And the first comment is right: if you make this, you will not want the store version EVER again!
Robert Brady
The best
Darlene
Best Catalina dressing ever. If you make this you will never buy store bought!
SueD
I just completed the Catalina dressing, making it just as directed with the exception of using olive oil, since that's what I had on hand. It really tastes great - thank you for the recipe. I didn't half it, but I should of since I'm the only one in the house who likes french/catalina. Would it be possible to freeze half for later? Thanks again!
Jw
White wine or red wine venegar might be a nice alternative between apple cider and white vinegar. I use red wine vinegar in many salad dressing, dips and marinades.
Becky
Are the calories / fat content for a 2 tbsp serving like the usual store bought versions?
Samantha Skaggs
Yes. ๐
Janet
Love the Catalina and French dressing. I made both because I couldnโt decide which I liked better. Itโs a must for chef salad!
Samantha
Super good and easy to make the French dressing I used olive oil and it seemed to get thick in the fridge
Tomji
The Catalina dressing is the BOMB! It takes more ingredients than I was expecting but the resulting dressing is killer.
Kirsten Beck
I made the French dressingโwas just what I wanted!
Mike
Samantha,
I also have a 5 heart home, but I'm the husband. I don't do nearly as much in the kitchen or house as my wife, but I dabble. I have to comment on your recipe. I did use Splenda in place of honey, as these dressings make a taco salad. I've really not enjoyed the thought of putting the High-fructose corn syrup on my salad, and I'm watching good my sugar intake.
This is just like a store bought dressing, and to thicken, I added small amounts of Xanthum gum.,
Your dressing is as close to, if not better than the REAL thing!
Thanks for taking the time to share your knowledge!
Margaret
I made the French Dressing with ingredients I had on hand. It is easy to make and tastes great. I will be making this recipe again!
Olga
Thank soo much. I tried both and they are great. I've been looking for an easy and good recipe. Not looking anymore. My only concern is the garlic. I read to keep garlic in oil, if not use immediately, is dangerous and causes botulism. Is this true?
Samantha Skaggs
Hi Olga! As long as you store your dressing in the refrigerator, the garlic will be fine. ๐
Lorre
Olga wouldnโt the oil in the dressing be the same? (But I would assume refrigerating it would keep all ingredients from spoiling)