a more accurate copycat recipe for Catalina Salad dressing.

equipment: you will need a blender.

special ingr: Make a trip to the health food store, ask for "Guar Gum", it may be with the botanicals(herbal stuff). You will only need a small amount in this recipe and it is optional. Guar gum is a thickener like corn starch but far stronger and does not require boiling.
Angostura bitters can be found in the "bar" section of a grocery store.

in a clean dry blender add;
5 oz sugar
2 1/2 tsp salt
1 T dried chopped onion
1/4 tsp celery seed
1/2 tsp paprika
put lid on blender and process on high for 5 min until ground to a powder. Pour out into cup.

1/2 tsp guar gum (optional)
add to cup and stir well into ground powder.

add into empty blender;
5 oz tonic water (quinine water)
3 T tomato paste
4 oz vinegar(half and half apple & white)
1 tsp garlic (or 1/2 tsp dried powder)
2 tsp cream of tartar
1/2 tsp angostura bitters
20 drops red food coloring (optional)
Put lid on and pulse until tomato paste blended in.
Remove lid and add dry powder by the tablespoon, pulsing in as you go.

7 oz soy oil (vegtable oil or corn oil)
Add to blender and mix well.
Pour into bottle and allow to rest in refridgerator or use immediately. The resting helps the whipped air bubbles to rise out of the salad dressing and lets the dried ground flavors marinate.

Catalina Salad dressing contains a small amount of phosphoric acid, this is the same thing that gives coke/pepsi it's bright acid tang. The quinine water, tartaric acid, and angostura bitters mimic the phosphoric acid taste. No amount of celery seed will do this.

Using canola(rapeseed) oil will give the salad dressing a distinctively different taste.

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Lowfat Catalina Salad dressing.

for a lowfat version, in the recipe above, reduce the oil to 2 ounces, add 5 oz of quinine water and another 1/2 tsp angostura bitters.

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azothath