Gluten Free Catalina Dressing
That tangy-sweet, brick-red dressing you remember from steakhouse salads is shockingly easy to make at home — and this version skips the store-bought bottle entirely. Bottled Catalina dressings can be a minefield, with malt vinegar derivatives or thickeners that sneak gluten into an otherwise simple condiment. Here, every ingredient is naturally free of gluten, from the ketchup and apple cider vinegar to the smoked paprika and Worcestershire sauce — just double-check your Worcestershire label, as formulas vary by brand. Everything goes into a blender or a jar and comes together in under two minutes, then a quick chill in the fridge lets the flavors deepen into something that tastes far more complex than the ingredient list suggests. The smoked paprika adds a subtle depth that lifts the whole dressing beyond basic sweet-and-sour territory. It makes eight servings, so it's just as practical for a weeknight salad as it is for a cookout spread.
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Learn more →Ingredients
8 servings
- ⅓ cup ketchup
- ¼ cup apple cider vinegar
- 3 tbsp granulated sugar
- ¼ cup neutral oil (such as canola or avocado oil)
- 1 tbsp worcestershire sauce
- 1 tsp onion powder
- ½ tsp garlic powder
- ½ tsp smoked paprika
- ¼ tsp salt
- ¼ tsp black pepper
Instructions
- 1
Combine the ketchup, apple cider vinegar, sugar, oil, Worcestershire sauce, onion powder, garlic powder, smoked paprika, salt, and black pepper in a blender or a jar with a tight-fitting lid.
- 2
Blend on medium speed for 20–30 seconds until smooth and fully emulsified, or seal the jar and shake vigorously for about 1 minute until the dressing is uniform and no oil pools remain on the surface.
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