ComputerGuy Posted October 27, 2016 Report Share Posted October 27, 2016 I love salad dressings... when I was young, my folks often made spinach salad with Catalina or Creamy French. With those huge containers of baby spinach at CostCo, I am once again making a lot of that salad... but Catalina from Kraft is imported and very costly. So why not make my own, right? Looking up recipes on the Web, I came across several sites that refer to is as the "classic '60s dressing". I had no idea a salad dressing could be considered a flash from the past, but it turns out of course that things like Green Goddess and Roquefort fall right in with original Ranch as a kind-of historically significant marker in the bottled dressings world. And there is quite a bit of discussion online about "French" dressing and how different it is in different parts of the world, including statements like "in the U.S., it's closer to Italian" and is a vinaigrettte. My substitute for Catalina was always Creamy French... very similar, and both originally from Kraft, but not a vinaigrette. Link to comment Share on other sites More sharing options...
Shira Posted October 27, 2016 Report Share Posted October 27, 2016 I am makiing a chicken dish tomorrow that started out using Milani French dressing. That is long gone from the shelves so I finally found Classic Catalina dressing, made by Kraft and others. It is an excellent substitute. . I can only find it in Florida when I visit there, which is not often, but I buy a few bottles that last for a couple of years.. I am about to use my last bottle. I guess I may have to get to Florida. I rarely leave Mexico so I guess a trip will soon be necessary. AGGGHHH. Link to comment Share on other sites More sharing options...
ComputerGuy Posted October 27, 2016 Author Report Share Posted October 27, 2016 I am going to try two recipes. This one is supposed to be a Kraft Catalina clone, if you're interested: http://www.food.com/recipe/clone-krafts-catalina-salad-dressing-44124 Link to comment Share on other sites More sharing options...
Xena Posted October 27, 2016 Report Share Posted October 27, 2016 Looks really good except for the amount of sugar. Recipe says it makes two cups of dressing but calls for one cup of sugar! Link to comment Share on other sites More sharing options...
Kyle Posted October 27, 2016 Report Share Posted October 27, 2016 3.5 ounces or 100 grams is almost 500 calories. Wow! Link to comment Share on other sites More sharing options...
ComputerGuy Posted October 27, 2016 Author Report Share Posted October 27, 2016 That's the clone... this recipe that I will be trying uses half the sugar. But don't be fooled: the amount of sugar in most bottled dressings, especially creamy ones and those made with dairy products, is just as bad. http://www.food.com/recipe/1960s-catalina-dressing-33561 Link to comment Share on other sites More sharing options...
tomgates Posted October 29, 2016 Report Share Posted October 29, 2016 I remember Catalina dressing from my childhood but not so much the details. I wouldn't have put it on spinach because I didn't like spinach! I have a good recipe for Russian dressing which is the preferred one used on Reuben sandwiches. Corned beef and to a lesser extent, pastrami, is very available around here lakeside, along with true NY rye bread at SuperLake. 2/3 C mayo, 3 T ketchup, 1 T prepared horseradish, 1 t Worcestershire sauce (Lee & Perrins--don't scrimp!), s&p to taste. Link to comment Share on other sites More sharing options...
CHILLIN Posted October 29, 2016 Report Share Posted October 29, 2016 I think Tom is right on with this - Russian dressing. It morphed into Catalina and then Thousand Islands, in a time when anything Russian was kind of suspect. The one I was always amazed at was the California Cooler craze - White Wine and Squirt! Link to comment Share on other sites More sharing options...
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