Homemade Western Dressing has multiple identities. It can also be called French dressing or Catalina dressing - whichever name you call it - I call it delicious! This version is also low FODMAP, gluten free, and dairy free compared to the unknown ingredients in the grocery store versions.
Western dressing has a sweetness from the sugar and ketchup and is tamed by vinegar. Add a bit of paprika, worcestershire sauce, and some neutral oil, and it proves that simple ingredients and the right balance make delicious homemade salad dressing.
As kids, we always had a bottle of Western salad dressing in our refrigerator door. I am certain I had more dressing on my salad than lettuce. The best part is that I had no clue this dressing had a tomato base until I made it from scratch. Every day I'm learning something new.
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"I could drink this! I might or might not have done that already-it's that good!
- Jen
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What You'll Need
- Ketchup - I love Heinz Simple Ketchup. It does not have high fructose corn syrup and tastes like the ketchup of my childhood.
- White Sugar - Use the white granulated table sugar you have in your pantry.
- Vinegar - Distilled white vinegar will work great.
- Paprika - Adds the right amount of spice without overpowering the dressing.
- Worcestershire Sauce - I love Lea & Perrins brand. It adds a get umami flavor to the dressing. It is also gluten free!
- Avocado Oil - Or any neutral tasting oil.
See the recipe card for the exact measurements and complete instructions.
Selected ingredients are based on guidance on current serving sizes measured by the Monash University Food App and FODMAP Friendly App at the time of publishing. As always, follow your gut and modify as needed.
Step-By-Step Instructions
Making a homemade dressing is so simple, and you know exactly what is in it. Worth it.
I like to use a wide-mouth mason jar to mix and store my dressings. However, if you do not have a mason jar, any airtight container will work.
Measure and dump each of the ingredients into the jar.
Add the cover to the jar, make sure it is sealed, and shake vigorously for a few minutes.
An alternative method for mixing is to use your food processor. Whichever way you want to mix the salad dressing, you want the oil and the ketchup to emulsify and dissolve the sugar granules.
Ingredient Swaps
Vinegar - If you do not have distilled white vinegar, you could use apple cider vinegar or red wine vinegar. Both options give the dressing a bit of a different taste in the best way. Try them all, and let us know which version you like the best!
Variations
Creamy French Salad Dressing - If you like a creamy French dressing you will need to add mayonnaise. It will be more of an orange color versus a bright red color.
Storage
Store: Western dressing can be kept in an airtight container. It tastes better the next day. Keep the dressing in the refrigerator. It will last up to four days. Before you use it again, shake it up so everything is incorporated again.
Freeze: This dressing will not freeze well. Make another batch instead.
FAQs
Yes, it sure is!
Catalina dressing is a version of French dressing. It is usually thinner and has a brighter shade of red.
How to use Western Dressing
My favorite way to use this dressing is in the classic taco salad with Doritos! It is a throwback to childhood potlucks. This dressing is also great on a lettuce green salad or in walking tacos.
More Loveable Salad Dressing Recipes
Love This Recipe?
Leave a ⭐⭐⭐⭐⭐ rating + comment. It helps so much, and we love hearing from everyone! Thank You -Venessa
Recipe
Homemade Western Salad Dressing
Ingredients
- ¾ cup ketchup
- ½ cup granulated white sugar
- ½ cup white distilled vinegar
- 1 teaspoon paprika
- ½ teaspoon worcestershire sauce
- 1 cup avocado oil (Note 1)
Instructions
- In a wide-mouth mason jar or any airtight container, measure and add all ingredients to the jar.
- Tightly seal with a cover and shake vigorously for a few minutes or until the oil is fully emulsified.
- Store covered in the refrigerator. It can be made in advance. Western salad dressing will last for up to four days.
Bethany says
This turned out so so good! I used honey instead of sugar, it was the perfect texture! So silky and smooth! Five stars for sure!!
Venessa Mandelkow says
Bethany - I am so happy to hear the modifications to this recipe worked for you! Thanks for taking a moment to leave a comment. I really appreciate it! -Venessa
Brenda says
How much honey did you use, please?
Juju says
Surprised to see that this would last only 4 days in the fridge with the vinegar content. What would cause this to 'go bad' that quickly?
Venessa Mandelkow says
Hi Juju-
The recommendation for 4 days is based on guidelines from the USDA. Without actually testing the ph level of the vinegar I error on the side of caution when giving out guidelines for homemade salad dressing. With that being said, if it smells ok and the color looks fine please feel free to do what works best for you. -Venessa
Linda Dressler says
love it, very good with right amount of spice.
Venessa Mandelkow says
Hey Linda! I love to hear awesome feedback like yours! Thanks so much - Venessa
Tricia says
My Dad has been a confirmed Western dressing man his entire life. This recipe finally convinced that homemade is better! Thank goodness no more high fructose corn syrup.
Venessa Mandelkow says
I love this so much! My dad loved Western dressing too. Say goodbye to high fructose corn syrup. Thanks for taking time to leave a comment. - Venessa
Debbie says
I love this recipe. I just added 1/4 teaspoon garlic powder and 1/4 teaspoon onion powder. It is simply divine. Thanks for sharing it with us!
Venessa Mandelkow says
Hi Debbie! I am so happy you loved it! Thanks for letting me know. -Venessa
Wendy says
I haven’t made this yet but I do want to try it soon but I also wanted to try the creamy version. How much mayonnaise, or similar equivalent, should I use?
I am also curious about switching the sugar to honey as previously mentioned. Should that be a 1:1 switch?
Venessa Mandelkow says
Hi Wendy -
I have never made a creamy version of Western Dressing. I would start with a small amount of mayonnaise and taste as you add more until it tastes correct to you. I also have never made Western Dressing with honey. I would start with less honey than sugar because it is always easier to add more than remove it. Let me know how it goes. - Venessa
Kelly says
Delicious! I halved it for our needs. So much better than store bought!
Venessa Mandelkow says
Hi Kelly! I agree, so much better than the bottled stuff. Glad you could make the recipe work for you. Thanks for taking time to leave a comment. -Venessa
Jen says
I made it with canola oil. I could drink this! I might or might not have done that already-it’s that good!
Venessa Mandelkow says
Hi Jen! Your comment may be my favorite ever! Thanks for taking the time to leave such a glowing review for Western dressing! - Venessa