I never was a salad dressing fan growing up. I ate my salad naked– and I still enjoy it that way often. Especially if there is cheese, flavorful protein, or dried fruit. Sometimes, salads need a little spicing up. Homemade dressings, like this homemade Catalina salad dressing, are worth the extra 5 minutes they take to throw together.
We’ve been back from Thailand a couple of days now, and I am trying to organize how I am going to spend my time this summer. I know how quickly 7 weeks can go! I need to be productive, or I will never get through my to-do list. The last two days have been go-go-go, and I am not sure how much I have really done.
I did bring back another recipe from Thailand to post on here. I made it the first night back, but didn’t take photos. Once I have a chance to remake it, I will post some more pictures from our trip to Phuket along with it.
Homemade salad dressings have 2 advantages over store bought.
- They taste A MILLION times better.
- You control the ingredients.
Both are important to me- but I definitely am a fan of #2. I remember in college having a taco salad with an old roommate, and she put Catalina salad dressing on it. I had never used dressing on taco salad, but really like the sweet tang of that dressing on it. Recently, I googled recipes for Catalina- and up came a bunch of recipes made with ketchup, canola oil, and white sugar. While I do love ketchup, it’s something I eat in moderation, and can’t imagine pouring it over my salad. No thank you!
- ½ cup tomato paste
- ½ cup red wine vinegar
- ¼ cup olive oil
- 3 tablespoons shallots, roughly chopped
- 2 tablespoons honey
- 1 tablespoon paprika
- Add all ingredients to a blender, and mix until shallots are pureed and the oil is emulsified.
What salad dressings do you buy store bought? Are there ingredients in there you would never cook with?