I've had Catalina dressing a few times and thought it was pretty awful, but this homemade version is divine. I had to pour it over my salad 3 times just that I could savor every single bite with dressing. My husband and I raved and raved about this recipe and I promised him I'd save it here on our blog. There's something about almost being 40 with a handful of kids and not having much brain space left to remember where we had found a fantastic recipe. If only we could remember what the name was or some of the ingredients in that amazing chicken recipe we had a few months back. We're kicking ourselves we didn't save it here.
Ingredients:
1 lb ground turkey
1/2 head romaine lettuce, chopped
1/2 head ice berg lettuce, chopped
1/2 cup cilantro, chopped
1 cup cubed cheese, cheddar, Monterey Jack, etc.
1 cup corn
1 can olives, sliced
1 15-oz can black beans, drained and rinsed
2 Roma tomatoes, chopped
1 avocado, chopped
crushed tortilla chips
Dressing:
1/4 cup ketchup
1/4 cup sugar
1/4 cup red wine vinegar
1/4 cup onion finely chopped
1/2 tsp paprika
1/4 tsp Worcestershire sauce
1/2 cup extra-virgin olive oil
salt and pepper to taste
Directions:
1. In a large, nonstick skillet, brown the ground turkey with 1 tsp salt and 1 tsp pepper until cooked through.
2. For the dressing, combine all the dressing ingredients together in a blender and process until smooth. Refrigerate until ready to serve. The dressing can be made up to 3-4 days in advance.
3. We like to make our salads individually, so the original recipe called to add all the salad ingredients into one large bowl. We put each ingredient in small individual bowls at the center of the table and everyone makes their own salad with the toppings they enjoy.
