Name: Catalina Salad Dressing
Total time: 45 min
Ingredients: 1/2 cup vegetable oil; 2 tablespoons chopped shallot; 1/3 cup ketchup; 1/4 cup cider vinegar; 3 tablespoons sugar; 1 teaspoon salt; 1/2 teaspoon chili powder; 1/2 teaspoon celery seed

Why This Recipe Works

To revive this vibrant-hued, once-classic condiment, we had to get far away from the bottled version. Even though the dressing is ketchup based, most recipes added cups of sugar. Once we reigned in the sweetness, the oniony bite took over. Using minced shallot instead of onion and microwaving it with a little oil mellowed its harsh flavor. With some unique flavorings—celery seed, chili powder—and a whiz in the blender, our Catalina dressing was ready for a comeback.

Before You Begin

Be sure to use celery seed, not celery salt, in this dressing.

Instructions

Combine ¼ cup oil and shallot in bowl and microwave until shallot is softened, about 2 minutes. Let cool slightly, about 5 minutes. Combine shallot mixture, ketchup, remaining ¼ cup oil, vinegar, sugar, salt, chili powder, and celery seed in blender and process until smooth, about 30 seconds. Cover and refrigerate to let flavors meld, about 30 minutes. Serve with greens. (Dressing can be refrigerated for up to 1 week.)