Catalina Salad Dressing Recipes
1960'S CATALINA DRESSING
Make and share this 1960's Catalina Dressing recipe from Food.com.
Provided by Mini Ravindran
Categories Salad Dressings
Time 15m
Yield 3 cups, 4 serving(s)
Number Of Ingredients 8
Steps:
- Add the ketchup, sugar, vinegar, onion, paprika and Worcestershire to a food processor bowl.
- Pulse until blended.
- With the processor running, slowly add the oil.
- Check the seasonings.
- Cover and refrigerate until needed.
CLONE KRAFT'S CATALINA SALAD DRESSING
Make and share this Clone Kraft's Catalina Salad Dressing recipe from Food.com.
Provided by Miss Annie
Categories Salad Dressings
Time 5m
Yield 2 cups (approximately)
Number Of Ingredients 10
Steps:
- Place all ingredients into blender and mix.
- Store in jar in refrigerator.
- Shake before using.
CATALINA TACO SALAD
This quick and easy taco salad is popular with the teen campers at the youth camp my husband directs. Our daughter has requested it 2 years in a row for her birthday dinner. -Kay Curtis, Guthrie, Oklahoma
Provided by Taste of Home
Categories Lunch
Time 25m
Yield 12 servings.
Number Of Ingredients 8
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.
Nutrition Facts : Calories 631 calories, Fat 42g fat (12g saturated fat), Cholesterol 58mg cholesterol, Sodium 1145mg sodium, Carbohydrate 39g carbohydrate (16g sugars, Fiber 4g fiber), Protein 21g protein.
CATALINA CHICKEN BREASTS
Deliver exquisite flavor with CATALINA Chicken Breasts. CATALINA Chicken Breasts use a mix of Kraft Classic CATALINA Dressing, apricot jam & onion soup.
Provided by My Food and Family
Categories Home
Time 55m
Yield 6 servings
Number Of Ingredients 5
Steps:
- Heat oven to 350°F.
- Heat oil in large skillet on medium-high heat. Add chicken; cook 4 min. on each side or until browned on both sides. Transfer chicken to 3-qt. casserole.
- Mix dressing, jam and soup mix; pour over chicken.
- Bake 35 to 40 min. or until chicken is done (165ºF).
Nutrition Facts : Calories 280, Fat 8 g, SaturatedFat 1.5 g, TransFat 0 g, Cholesterol 65 mg, Sodium 530 mg, Carbohydrate 24 g, Fiber 0 g, Sugar 19 g, Protein 25 g
HOMEMADE CATALINA DRESSING
With a few ingredients from your cupboard you can make this easy yummy dressing. This is so simple and tastes like store-bought, but a little better. It's better because it's homemade and homemade always tastes better! Use this as a marinade, in cooking, or on a salad!
Provided by samy
Categories Side Dish Sauces and Condiments Recipes Salad Dressing Recipes
Time 10m
Yield 8
Number Of Ingredients 8
Steps:
- Blend sugar, red wine vinegar, canola oil, ketchup, paprika, onion powder, celery flakes, and seasoning blend together in a blender until smooth.
Nutrition Facts : Calories 185.3 calories, Carbohydrate 15.8 g, Fat 14.1 g, Fiber 0.2 g, Protein 0.2 g, SaturatedFat 1 g, Sodium 85.5 mg, Sugar 14.3 g
HOMEMADE CATALINA SALAD DRESSING RECIPE
Homemade Catalina Salad Dressing: A creamy, zesty salad dressing with a bit of tang. It's perfect over taco salad, avocados, veggies, as a dip or even as a marinade for chicken.
Provided by Nikki Lee - Soulfully Made
Categories Salads
Time 5m
Number Of Ingredients 9
Steps:
- Pour the vinegar, ketchup, honey, Worcestershire sauce, paprika, and onion powder in a blender. Cover and puree.
- With the blender on, open the vent in the lid and slowly drizzle the oil into the blender to emulsify. Salt and pepper to taste.
- Refrigerate in an airtight container for up to 1 month.
Nutrition Facts : ServingSize 1 ounce, Calories 96 kcal, Carbohydrate 16 g, Fat 4 g, Sodium 214 mg, Fiber 1 g, Sugar 15 g, UnsaturatedFat 3 g
TACO SALAD WITH CATALINA DRESSING (AND FRITOS)
Taco Salad with Catalina Dressing (and Fritos) is a hearty entree salad plenty of delicious crunch, tomatoes, and cheese!
Provided by Sheila Thigpen
Categories Salad
Time 10m
Number Of Ingredients 10
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.
Nutrition Facts : ServingSize 1 g, Calories 370 kcal, Carbohydrate 13 g, Protein 23 g, Fat 25 g, SaturatedFat 10 g, TransFat 0.2 g, Cholesterol 78 mg, Sodium 715 mg, Fiber 1 g, Sugar 10 g, UnsaturatedFat 7 g
CATALINA DRESSING
Making homemade salad dressing is so easy. I love that this Catalina dressing recipe is made without preservatives and I get to control the ingredients that go in it. Don't miss these other
Provided by Taste of Home
Time 10m
Yield 1-1/2 cups.
Number Of Ingredients 11
Steps:
- Place the first ten ingredients in blender. While processing, gradually add oil in a steady stream.
Nutrition Facts : Calories 58 calories, Fat 5g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 144mg sodium, Carbohydrate 4g carbohydrate (4g sugars, Fiber 0 fiber), Protein 0 protein.
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MOM'S FRITO TACO SALAD WITH CATALINA DRESSING
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Estimated Reading Time 5 mins
- Brown the ground meat, adding the package of taco seasoning in towards the end (If your taco seasoning is in bulk, use 2.5 tablespoons.) Tip: Don’t break the ground beef up in too small of pieces – larger bites of taco seasoned ground beef are just tastier.
- In a large bowl, add all the ingredients to the salad and mix everything together. Combine well, making sure everything is coated with the dressing.
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- Combine vegetable oil, vinegar, worcestershire sauce, and ketchup in a jar with a lid or a bottle with a cap; close the jar/bottle with a lid/cap and shake it until well combined.
- Add sugar, paprika, onion powder, salt, and pepper to the jar/bottle; close it again and shake it until everything is thoroughly combined.
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Estimated Reading Time 4 mins
- Add the vinegar, ketchup, honey, Worcestershire sauce, soy sauce, paprika, garlic powder and onion powder to a blender. Cover and puree.
- With the blender running on low speed, open the vent in the lid and slowly add the oil and blend until combined. Taste and adjust for salt and pepper.
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From thedeliciousspoon.com
- Add ground beef to a large pan over medium-high heat. Use the end of a wooden spoon to break up the ground beef into smaller pieces. Continue to cook until beef is browned and no longer pink. Drain the fat from the pan.
- Add the chili powder, paprika, cumin, cayenne, oregano salt, pepperand water to the pan with the beef and mix well to flavour the beef evenly. Continue to cook, stirring occasionally, until the water has evaporated and you are just left with the seasoned beef. Remove from heat and set aside.
- In a small bowl prepare the dressing by adding the oil, vinegar, Worcestershire, ketchup, soy sauce, paprika, onion powder, garlic powder, salt and pepper to a small bowl. Whisk until smooth and well blended.
- Add the iceberg lettuce, tomatoes, red onion, and beef to a large bowl. When ready to serve pour the dressing over the salad and mix well. Add in the broken corn tortilla chips and mix. Do not add the chips until you are ready to serve or they will become soggy.
CATALINA SALAD DRESSING - LORD BYRON'S KITCHEN
From lordbyronskitchen.com
- Whisk all of the ingredients together well, ensuring that the oil is completely incorporated into the other ingredients.
- Transfer sauce to a mason jar. Refrigerate for 2-3 hours to ensure that the ingredients are married together well.
- When ready to use, shake the jar vigorously to make sure none of the seasonings have settled to the bottom of the jar. Will keep refrigerated for 5-7 days.
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