Catalina Rice Salad Food

CATALINA TACO SALAD

Steps:

• In a large skillet, cook beef over medium heat until no longer pink; drain. Transfer to a large serving bowl. , Add the cheese, beans, tomatoes, onion, romaine and corn chips. Drizzle with dressing; gently toss to coat.

CATALINA 'TACO' SALAD

Steps:

• Brown the ground beef and drain off the grease and allow to room temperature.
• Make sure you drain the grease off well or it will sift to the bottom of your salad bowl.
• Chop the lettuce to bite sized pieces.
• In a large salad bowl place in the lettuce, cheese, ground beef and onion.
• Crush the tortilla chips lightly onto them and mix it up.
• Add enough catalina to cover your salad.
• I used about half of a bottle for this.
• You want a nice coating though.
• Serve.

CALIFORNIA RICE SALAD

Steps:

• Cook rice according to directions on package. You should have about 3 cups. Allow it to cool to room temperature.
• Combine the rice, radishes, bell pepper, red onion, beets, chives, and dill in a large bowl. Toss well.
• Make the dressing:.
• Whisk the vinegar, horseradish, mustard, sugar, salt, and pepper together in a small bowl. Gradually add the oil, whisking until it is smooth.
• Pour the dressing over the rice mixture and toss until well blended. Serve immediately, or cover and refrigerate for a few hours to blend the flavors. Enjoy!

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!

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).

CAULIFLOWER CRUNCH SALAD WITH A TASTE OF CATALINA

Steps:

• Mix the vegetables in a serving bowl.
• In separate bowl mix relish, Miracle Whip and Catalina Salad Dressing and hot sauce if desired.
• Pour the dressing and toss the vegies. Mix well.
• Cover and refrigerate or serve after making.

CATALINA CHICKEN

Steps:

• In a large nonstick skillet, brown chicken in oil. Transfer to a shallow baking dish coated with cooking spray. Combine the salad dressing, soup mix and jelly; pour over chicken. , Bake, uncovered, at 350° for 25-30 minutes or until a thermometer reads 170°.

CATALINA SPINACH SALAD

Steps:

• Combine the first seven ingredients in a jar with tight-fitting lid; shake well. Combine remaining ingredients in a large salad bowl; add dressing and toss. Serve immediately.

BROWN RICE SALAD WITH SHRIMP

Steps:

• Place cold rice in large bowl and fluff with a fork to separate grains.
• Add shrimp, dill and green onions. Toss gently.
• Sprinkle lemon juice over rice. Stir in mayonnaise. Use more or less mayonnaise to obtain desired consistency. It should be a light dressing.