Catalina Parmesan Salad Food

TACO SALAD WITH CATALINA DRESSING (AND FRITOS)

Steps:

• Warm a large skillet over medium heat. Add the canola oil and swirl to coat the pan. Crumble the ground beef into the skillet, cooking and stirring until no longer pink.
• Drain off any grease, then add the taco seasoning packet and water and continue cooking per packet instructions. Keep warm until ready to serve.
• Meanwhile, toss together the lettuce, tomatoes, onions, beans, and cheese.
• Add the bag of Fritos, partly crushed, and toss with 1 cup Catalina dressing (add more dressing, if desired). Serve immediately.

ANOTHER CATALINA PASTA SALAD

Steps:

• Cook pasta according to directions on package.
• While pasta is cooking chop up the green pepper.
• Once pasta is cooked, drain and rinse under cold water until pasta is no longer warm.
• Empty into large bowl with the green peppers.
• Add 16 ounces of Catalina dressing and 1/2 cup of mayo and stir until pasta is completely coated. (It should have a creamy orange consistency).
• Add sliced hardboiled eggs and fold into pasta mixture (optional).
• Refrigerate overnight.
• About an hour before serving, pour in the last 8 ounces of Catalina dressing and stir well. (more mayo can be added if desired).

CATALINA TOMATO SALAD

Steps:

• In a bowl, combine all ingredients. Cover and refrigerate for at least 2 hours.

CELERY AND PARMESAN SALAD

Steps:

• At least 1 hour before you plan to serve the salad, whisk together the olive oil, lemon zest, 1/4 cup of lemon juice, the shallots, celery seed, celery salt, anchovy paste, 2 teaspoons salt, and 1 teaspoon pepper. Place the celery in a mixing bowl and toss it with the remaining 1 tablespoon of lemon juice and 1/2 teaspoon of salt. (Even though these ingredients are in the dressing, believe me-this step makes a difference.) Add enough dressing to moisten well. Cover and refrigerate for at least an hour to allow the celery to crisp and the flavors to develop.
• When ready to serve, arrange the celery on a platter, shave the Parmesan onto the celery with a vegetable peeler, then sprinkle with walnuts, parsley leaves, salt, and pepper and serve immediately.

CATALINA PASTA SALAD

Steps:

• Boil pasta according to package directions.
• I usually add the baby carrots to the pasta about midway thru cooking.
• Place frozen peas in a large colinder and dump cooked pasta& carrots on top.
• Let drain.
• When carrots have cooled, I slice them in half lengthwise.
• Place pasta, peas& carrots in a large mixing bowl.
• Add miracle whip and catalina dressing until moistened.
• Sorry, I have no measurements as this is how I got the recipe.
• You just have to keep tasting and adding until you find the right taste.
• I like mine with more Catalina than Miracle Whip.
• I like to chill mine at least an hour before serving.
• Prior to serving add cherry tomatoes and cucumbers.
• After it chills, you may need to add more Catalina and/or Miracle Whip.
• If you make this the day before, don't add your cucumbers and tomatoes-it will make it watery.
• Feel free to change up your vegetables!

PARMESAN ROMAINE SALAD

Steps:

• In a salad bowl, combine the romaine, tomatoes and croutons., In a small bowl, whisk the lemon juice, mustard, garlic, salt and pepper. Slowly whisk in oil. Drizzle over salad; toss to coat., Using a vegetable peeler, shave cheese into thin curls; sprinkle over salad.