Best Catalina Salad Recipes

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.

CLONE KRAFT'S CATALINA SALAD DRESSING

Steps:

• Place all ingredients into blender and mix.
• Store in jar in refrigerator.
• Shake before using.

TANGY CATALINA PASTA SALAD

Steps:

• Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain. Run under cold water to chill, drain again.
• Toss together pasta, tuna, shrimp, onions, green pepper, celery, garlic salt, salad dressing, and relish. Add enough mayonnaise to thin out dressing, if desired.

CILANTRO LIME CHICKEN TACO SALAD WITH CREAMY BAJA CATALINA DRESSING RECIPE

Steps:

• Prepare Cilantro Lime Chicken according to directions, reserving 1 tablespoon marinade for dressing. Slice or chop cooked chicken. Meanwhile, whisk together all of the Dressing ingredients in a medium bowl, including the 1 tablespoon reserved Cilantro Lime Marinade. Store in the refrigerator. Best if chilled at least 30 minutes. May keep in an airtight container up to 7 days. To assemble, add the Salad Ingredients to a large bowl and toss to combine. Drizzle individual servings with desired amount of dressing. Season with additional salt, pepper, hot sauce and/or lime juice to taste. Recipe Notes *For more of a vinaigrette, you may sub the mayo and sour cream for canola oil

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 '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.

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!

CATALINA CARIBBEAN SALAD

Steps:

• Toss first 4 ingredients in large bowl.
• Add dressing; mix lightly.
• Serve immediately.

CATALINA PASTA SHRIMP SALAD

Steps:

• 1. Cook pasta according to package directions, thaw shrimp, combine all ingredients.
• 2. Chill for several hours. The longer it sets the better it gets. Lasts quite a while in the fridge.

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.

GRILLED SKIRT STEAK AND ARUGULA SALAD WITH ROQUEFORT AND CATALINA DRESSING

Steps:

• Prepare grill for direct-heat cooking over hot charcoal (high heat for gas); see Grilling Procedure
• Whisk together ketchup, mustard, sugar, garlic, lime juice, vinegar, oil, 1/4 teaspoon salt, and 1/8 teaspoon pepper.
• Pat steak dry and season with 1/2 teaspoon salt and 1/4 teaspoon pepper. Oil grill rack, then grill steak, covered only if using a gas grill, turning once, 4 to 6 minutes total for medium-rare.
• Transfer steak to a cutting board and let rest, loosely covered with foil, 5 minutes.
• Toss arugula with enough dressing to coat.
• Thinly slice steak diagonally across the grain. Serve steak over salad, sprinkled with Roquefort.

CATALINA® CHICKEN SALAD

Steps:

• Mix dressings in medium bowl until well blended.
• Add chicken, celery, eggs and onions; mix lightly.
• Divide spinach among 4 salad plates; top evenly with chicken mixture.

CATALINA SALAD DRESSING

Steps:

• Place all the ingredients in a blender and blend briefly. Can add water if onion is particularly strong.
• They can be just shaken in a jar for a less emulsified dressing. both ways are great. Lasts for a couple weeks in the fridge.

CATALINA® ASIAN CHICKEN SALAD

Steps:

• Mix dressing, soy sauce and crushed red pepper in large skillet.
• Add chicken; cook and stir over medium heat until chicken is cooked through. Cool completely.
• Toss chicken mixture with remaining ingredients. Serve immediately.

CATALINA-STYLE SALAD DRESSING

Steps:

• Place all ingredients except oil in a blender and blend together until well combined. Add oil very slowly while blending.
• Blend until dressing is thick and creamy.
• Store in covered conatiner in the refrigerator.

CATALINA SPINACH SALAD

Steps:

• Combine first 7 ingredients in a jar with a tight fitting lid. Shake well.
• Combine remaining ingredients in large salad bowl; add dressing and toss. Serve immediately.

CATALINA TOMATO SALAD

Steps:

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

CLASSIC CREAMY CATALINA SALAD

Steps:

• Combine all ingredients except dressing.
• Toss with dressing just before serving.

CATALINA TACO SALAD

Steps:

• 1. Brown tHe beef, and drain tHe fat.
• 2. Add taco seasoning and let it simmer about 5-8 minutes.
• 3. Remove from Heat and let it stand.
• 4. In a large bowl, add tHe lettuce, tomatoes
• 5. Add tHe CHeese
• 6. Add tHe ground beef
• 7. Add corn cHips
• 8. Drizzle on Catalina Dressing
• 9. Gently Toss To Coat
• 10. Yields 12 servings. Enjoy!

CATALINA BERRY CHICKEN SALAD

Steps:

• Cook and stir chicken in 1/4 cup dressing in skillet on medium heat 8 min. or until chicken is done.
• Toss with salad greens, strawberries and nuts in large bowl.
• Add remaining dressing; mix lightly.