Catalina Salad Dressing

This recipe fits into the Autoimmune Paleo (AIP) Protocol under reintroduction stage 1. If you omit the Faux Paprika it will fit into the elimination phase. If you are not on AIP just use traditional paprika

Equipment:

• Blender

• Measuring cups & spoons

• Storage container

Ingredients:

½ cup Neutral Oil

½ cup Ketchup

¼ cup Balsamic Vinegar or Apple Cider Vinegar

1-2 TBSP Honey

2 TBSP Onion, minced

1 clove Garlic, minced

1 tsp Worcestershire Sauce, see notes

1 tsp Faux Paprika

Salt & Pepper, to taste

2 TBSP Water, optional if the dressing is too thick

Instructions:

1. Combine all the ingredients into a high speed blender. If you don’t have a high speed blender you could mix this in a mason jar, just make sure you chop up the onions & garlic as fine as possible

2. Blend until the mixture is smooth & fully emulsified

3. Taste & adjust accordingly. For more sweetness add more honey. For more tang add more vinegar

4. Pour the dressing into your preferred storage container

Shelf life:

• 1-2 weeks when stored in the refrigerator

• Shake the dressing well before each use

Notes:

• AIP compliant Worcestershire sauce recipe. There are many variations to this recipe, here is one

  ½ cup Apple Cider Vinegar

  ¼ cup Coconut Aminos

  2 TBSP Water

  2 tsp Molasses

  ¼ tsp Garlic Powder

  ¼ tsp Onion Powder

  ¼ tsp Ground Ginger

  ¼ tsp Salt

  1/8 tsp Ground Cloves

  1/8 tsp Ground Cinnamon

  Pepper, to taste

  • Combine all ingredients into a small saucepan

  • Bring the mixture to a simmer over medium heat & allow to cook for 5 minutes

  • Remove from the heat & allow to cool

  • Strain the sauce through a fine mesh strainer

  • Store the sauce in the refrigerator for up to 2 months