Savor all the flavors of this French-inspired recipe for Catalina Style Peppadew Salad Dressing. Tangy and sweet with a delicious twist!
This savory and sweet Catalina-inspired salad dressing is a versatile dressing that can be used with pasta salads like Shrimp and Egg Salad or to add to couscous dishes such as Mediterranean Couscous Salad with Roasted Eggplant, or any other rice or green salad dishes.
If you aren’t familiar with Peppadew®, they are amazing little, crispy Piquante Peppers that have a fantastic sweet heat.
I have a sensitive stomach due to medication and can’t have hot and spicy foods, but I really miss adding it to food. I use Piquante peppers to give my food some heat without any discomfort to my stomach.
Catalina dressing is known in America as a red french dressing. It’s tangy and sweet and one of my favorites. They don’t sell it in the UK so I set out to create my own.
This Catalina dressing has a bit of a twist – that Piquante Pepper sweet heat.
I also added fresh parsley to my version because one of the best things about making something from scratch is getting some fresh ingredients you won’t find in store-bought versions.
Unlike most of my recipes, I do use powdered spices in my recipe. The reason for that is a salad dressing should be smooth and lump-free.
Making it is so simple. You just add all of the ingredients to a food processor and blitz until smooth.
If it comes out a little too thick for you, you can add some more oil or water until it’s your desired consistency.
It’s that easy!
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Let's Make Catalina Style Peppadew Salad Dressing
- ¼ cup Ketchup
- ¼ cup white sugar
- 1 tablespoon dark brown sugar
- ¼ cup white wine vinegar
- ½ teaspoon Onion Powder
- ½ teaspoon celery salt
- ½ teaspoon Paprika
- ½ Tablespoon Worcestershire Sauce
- 10 Peppadew Piquante Peppers
- ½ teaspoon Salt
- ½ teaspoon Pepper
- a good handful of flatleaf parsley
- ½ cup olive oil
- Place all of the ingredients in a food processor and blitz until smooth.
- If it looks a bit thick for your liking, you can add more oil or water until it’s the desired consistency.
- Note: If your food processor isn’t very powerful, it might be best to chop the parsley before adding it).
*This is a sponsored content written by me on behalf of Peppadew®. The opinions and text are all mine.*