Low Carb Catalina Dressing
I'd love to make some for my Boss for Christmas, but I can't find a recipe anywhere. She says that Catalina is different from French dressing. Anyone know? Can I alter the French dressing Loaw Carb recipe to make it taste like Catalina? I don't eat either, so any suggestions would be VERY VERY welcomed. TIA, Jase
Catalina is spicier and much, much sweeter then French. I have no idea how to make it, but Wishbone's Carb Option Sweet & Spicy French is a good LC copy.
This is what I use, it's really very good:
2 Tbsp. tomato paste
1/4 c. white vinegar
1 tsp. onion powder
1/2 tsp. garlic powder
1/2 tsp. paprika
1/2 tsp. salt
2 Tbsp. Splenda, or liquid artificial sweetener to taste
1/2 c. vegetable oil
For Catalina, add 1/4 tsp each dry mustard and chili powder
Stir together all ingredients and let stand for 15 minutes. Or you can whizz it up in the blender.
I make a low carb version of Russian dressing that I like even better than Catalina. I use my homemade low carb ketchup (Better "Heinz" Ketchup) to make it, but you could also use low carb Heinz, etc.
6 tablespoons Splenda or about 1/2 teaspoon liquid Splenda
1/4 cup plus 2 teaspoons white vinegar
1/2 cup oil
1/2 cup Better "Heinz" Ketchup
1 1/2 teaspoons celery salt
1/2 teaspoon paprika
Pinch celery seed
Put all ingredients in a jar or bowl and blend well with a stick blender. Keep refrigerated. You will need to stir it well before using. Makes about 20 tablespoons.
Per 2 Tablespoons: 104 Calories; 11g Fat; trace Protein; 2g Carbohydrate; trace Dietary Fiber; 2g Net Carbs
Per 1/4 Cup: 208 Calories; 22g Fat; 1g Protein; 4g Carbohydrate; 1g Dietary Fiber; 3g Net Carbs
Per Batch: 1042 Calories; 110g Fat; 3g Protein; 20g Carbohydrate; 4g Dietary Fiber; 16g Net Carbs
This is adapted from a non-lowcarb recipe that my husband loves. It does taste a lot like the original and is similar to Catalina dressing. My husband said he likes this dressing as well as the original.
Serving idea: Try mixing a little Russian dressing with some ranch dressing. It's almost like Thousand Island.
1/2 cup plus 1 tablespoon Splenda or 3/4 teaspoons liquid Splenda
1/4 cup plus 3 tablespoons white vinegar
3/4 cup oil
3/4 cup Better "Heinz" Ketchup
2 teaspoons plus 1/4 teaspoon celery salt
3/4 teaspoon paprika
1/8 -1/4 teaspoon celery seed
Makes one pint
Thanks SOOO much you all! I'm going to make them all and give them to her to try. THANKS AGAIN!!!!!!
I agree with Gusgus. I recently made a Frito salad (lettuce, red onion, black olives, tomato, grated cheddar and a few fritos) tossed with Carb Options sweet and spicy French. It tasted just like the Catalina I used to use in this recipe.
Walden Farms French Dressing
LOVE this recipe and my hubby loves it too! :jumpjoy:
1 cup oil
1/2 cup white vinegar
2/3 cup Wlden Farms Ketchup
1/2 tsp chili powder
1/2 tsp celery salt
1/2 tsp dry mustard
1/2 tsp garlic (or onion) powder
1/4 tsp paprika
1/2 tsp salt
Combine in a blender and serve.
(The only carbs are from the seasonings, since Walden Farms products are "everything" free). Enjoy! :clap:
Ooooh.. then you can make Catalina chicken!
You know that old recipe, probably 1950s-ish, where you mix catalina salad dressing, apricot jam (sugar free of course!) and onion soup mix and pour it over browned chicken breasts and cook it? I think you can do it in the crock pot too.
Strawberry. i LOVE that recipe, now I can make it low carb!!!
This is the recipe I really like:
Low Carb Catalina Salad Dressing
1/3 Cup Low Carb Ketchup
1/3 Cup Oil
1/4 Cup sweetener
1/4 Cup Red Wine Vinegar
1/2 Tbsp Lemon Juice
1/2 tsp. garlic powder
1/2 tsp onion powder
1/4 tsp salt
1/4 tsp dry mustard
1/8 tsp paprika
1/4 tsp black pepper
1/4 tsp celery seed
Mix well, let set over night in refrigerator. Keep refrigerated.
You can use any recipe and half the carbs by mixing it 1/2 each dressing and chia gel. We do this with most dressing recipes, as well as other crabby condiments. My PICKY DH says he can't tell any difference and he usually likes the mix better because it's creamier.
That should be carbby recipes.
Wow, this thread slept for a long time! Eight-years-late thanks to Linda for the Russian dressing recipe, and present day thanks to Shirl for the Catalina one.
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