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 Avalon Bay, Catalina Island |
 Delicious, Colorful Catalina Dressing |
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Great marinade for flank steak to be grilled, baked chicken (see links)or as a dressing for mixed green salads.
Unfortunately, I just eat it with a spoon.
Ingredientes
- 1/2 cup canola or vegetable oil
- 1/3 cup good quality ketchup
- 1/3 cup sugar
- 1/4 cup diced onion
- 1/4 cup cider vinegar
- 1 tsp. salt
- 1/2 tsp. chili powder
- 1/2 tsp. celery seeds
- 1/4 tsp. Colman's dry mustard
- 1/8 tsp. Hungarian paprika
Direcciones
- Process the ingredients in a blender until smooth.
- Refrigerate several hours before serving with salad. If making it as a marinade, go ahead and use it.
- About 1 1/3 cup.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 359g | |
| Calories 1335 | |
| Calories from Fat 970 | 73% |
| Total Fat 109.79g | 137% |
| Saturated Fat 8.15g | 33% |
| Trans Fat 0.44g | |
| Cholesterol 0mg | 0% |
| Sodium 3236mg | 135% |
| Potassium 449mg | 13% |
| Total Carbs 91.96g | 25% |
| Dietary Fiber 1.5g | 5% |
| Sugars 86.72g | 58% |
| Protein 2.17g | 3% |
Menus and Pairings
Va Bien Con: salads, marinade for beef
Evaluaciones
12 de Marzo de 2013
1 reply
Myra, going out on a limb here by guessing that this is gonna be great! A very tiny limb though, as every recipe of yours that I have tried to date has been very good. So, I'm very much looking forward to trying your Catalina Chicken (using this dressing) when the thighs thaw out,and not at all concerned about 'reviewing' it in advance. Thanks for sharing!
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