I love being able to whip up a keto salad dressing from scratch with my emulsion blender! Even if I don’t have my homemade ketchup on hand for this recipe, it only takes a few minutes more to make it first. Keeping my fermented ketchup or mayo (which last quite a while) on hand really makes this a cinch! They are the base for most of my salad dressings. The Catalina is one of our favorites. It has a tangy sweet taste that is both subtle and rich. It goes well with just about any kind of salad and also makes a nice dip for a veggie tray.

makes 1 ½ cups

The Preparation

1/2 cup olive oil
1/4 cup low-carb ketchup, like Heinz
1/4 cup apple cider vinegar
1/4 cup onion, diced
1/2 teaspoon worcestershire sauce
1/2 teaspoon smoked paprika
1/8 teaspoon liquid stevia
salt and pepper, to taste

The Execution

1. Put all ingredients into emulsion blender container.

2. Start with emulsion blender touching the bottom of the container. Blend for about 30 seconds until mixture begins to emulsify.

3. Once mixture has begun to emulsify, you can move the blender up and down until all ingredients are thoroughly blended.

4. Pour into glass jar and refrigerate to let the flavors meld. If you used the homemade ketchup recipe, the dressing will last for several months. Otherwise, it will last for 2-3 weeks.

This makes a total of 24 servings of Catalina-Style Dressing. Each serving comes out to be 43 calories, 4.5g fats, 0.3g net carbs, and 0g protein.

NUTRITION	CALORIES	FAT	CARBS	FIBER	NET CARBS	PROTEIN
1/2 cup olive oil	955	108	0	0	0	0
1/4 cup low-carb ketchup	36	0.1	3.8	0	3.8	0
1/4 cup apple cider vinegar	13	0	0.6	0	0.6	0
1/4 cup onion	16	0	3.7	0.7	3.1	0.5
1/2 teaspoon worcestershire sauce	2	0	0.6	0	0.6	0
1/2 teaspoon smoked paprika	3	0.2	0.6	0.4	0.2	0.2
1/8 teaspoon liquid stevia	0	0	0	0	0	0
— salt and pepper	0	0	0	0	0	0
Totals	1025	108.3	9.2	1.1	8.2	0.7
Per Serving (/24)	43	4.5	0.4	0	0.3	0