Quick and Easy Catalina Dressing (lower sugar) Spinach Salad

Spinach Salad with hard boiled egg, goat cheese & bacon
This is a sweet tomato-onion dressing / sauce, popular in the 1950's.  I like to use it as a dressing for spinach salads with hard boiled egg, cheese and crumbled bacon or broccoli slaw.  My version uses about 1/2 the amount of sugar traditionally used for Catalina dressing.  It is delicious.  
  • 1/2 cup ketchup 
  • 1/4 cup sugar  
  • 1/4 cup red wine vinegar 
  • 1/2 cup onion chopped 
  • 1/2 teaspoon paprika  
  • 1/2 teaspoon  Worcestershire sauce 
  • 1/2 cup olive oil
  • 1/8 teaspoon salt and 1/8 teaspoon pepper
Add all of the ingredients to a Magic Bullet MBR-1701 17-Piece Express Mixing Set or Food Processor.  Mix until well blended.  Refrigerate until needed.  

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Copyright 2011 christineiscooking.com This is an original recipe. You may repost this recipe and its directions only if it is accompanied by a direct link back to the article on my site. You must be given my express permission for any other use. You can contact me at admin@christineiscooking.com







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I LOVE to hear from my readers! Because of spam comments, I have to review all comments before they are published. I check and respond to comments at least once daily. Thanks, Christine

Quick and Easy Catalina Dressing (lower sugar) Spinach Salad

Spinach Salad with hard boiled egg, goat cheese & bacon
This is a sweet tomato-onion dressing / sauce, popular in the 1950's.  I like to use it as a dressing for spinach salads with hard boiled egg, cheese and crumbled bacon or broccoli slaw.  My version uses about 1/2 the amount of sugar traditionally used for Catalina dressing.  It is delicious.  
  • 1/2 cup ketchup 
  • 1/4 cup sugar  
  • 1/4 cup red wine vinegar 
  • 1/2 cup onion chopped 
  • 1/2 teaspoon paprika  
  • 1/2 teaspoon  Worcestershire sauce 
  • 1/2 cup olive oil
  • 1/8 teaspoon salt and 1/8 teaspoon pepper
Add all of the ingredients to a Magic Bullet MBR-1701 17-Piece Express Mixing Set or Food Processor.  Mix until well blended.  Refrigerate until needed.  

"LIKE" our FACEBOOK page to get new recipes and additional tips at http://www.facebook.com/christineiscooking

On Twitter at http://twitter.com/#!/christinecooks1
Copyright 2011 christineiscooking.com This is an original recipe. You may repost this recipe and its directions only if it is accompanied by a direct link back to the article on my site. You must be given my express permission for any other use. You can contact me at admin@christineiscooking.com







No comments:

Post a Comment

I LOVE to hear from my readers! Because of spam comments, I have to review all comments before they are published. I check and respond to comments at least once daily. Thanks, Christine