This dressing is easy to make, good to have on hand for tossed salad and great as part of a cold, marinated salad made up of chopped zucchini, yellow squash, sweet onions, cucumbers, tomatoes and bell peppers. It has the spicy tang bottled Catalina used to have.
Servings: 24Prep Time: 5 minutes
2/3 cup mild-tasting vegetable oil
1/4 cup ketchup
2 tablespoons honey (or 1/4 cup sugar)
1/4 cup white wine vinegar
1 tablespoon grated onion
1/2 teaspoon Worcestershire sauce
1/4 teaspoon salt
1/8 teaspoon hot pepper sauce
Combine all ingredients in a jar with tight-fitting lid. Shake to blend and then let sit for an hour or so before using. Shake thoroughly or use wire whip each time before serving.
Note: You can also add 1 tablespoon liquid lecithin as an emulsifier and blend with a stick blender. Using lecithin will mean dressing will not separate upon standing so you won’t have to shake each time before using.
Makes about 1-1/2 cups.
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