10 Minute Catalina Crunch Salad Recipes

TACO SALAD WITH CATALINA DRESSING (AND FRITOS)

Taco Salad with Catalina Dressing (and Fritos) image

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

Ingredients

1 tablespoon canola oil
1 lb. lean ground beef
1 pkg. taco seasoning mix
1 head lettuce (cut in layers, then chopped)
1 large tomato (diced)
1 large sweet onion (diced)
1 can hot chili beans (drained and rinsed)
12 oz. sharp cheddar cheese (shredded)
1 9-1/4-oz. bag Fritos corn chips
1 cup Kraft Catalina salad dressing

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 PASTA SALAD

Catalina Pasta Salad image

A recipe for a tried and true pasta salad with crunchy fruit and veggies coated in a sweet, tangy Catalina salad dressing.

Provided by Lisa G Cooks

Categories Side

Time 20m

Number Of Ingredients 6

Ingredients

3 Cups uncooked Rotini Pasta (or any pasta of your choosing)
1/2 Green pepper, diced
1/2 Royal gala apple, chopped
1/2 tomato, chopped
1/4 red onion, diced
1/2 Cup Catalina dressing

Steps:

Cook the pasta according to package directions. Drain the pasta when its cooked and rinse well with cold water. Set aside to cool and drain completely.
Meanwhile, prep the fruit and veggies and add them to a large mixing bowl.
When the pasta is dry, add it to the bowl as well.
Add in the Catalina dressing.
Mix well and let cool in the fridge for at least an hour before serving.

GRANDMA Z'S CRUNCH SALAD

Grandma Z's Crunch Salad image

Lots of vegetables in a creamy curry dressing. Perfect side dish for a summer BBQ.

Provided by wildcat02

Categories Salad Vegetable Salad Recipes

Time 30m

Yield 10

Number Of Ingredients 11

Ingredients

1 pound bacon
5 cups chopped broccoli florets
2 cups grapes
1 cup diced celery
1 cup diced jicama
½ cup chopped green onions
1 cup mayonnaise
¼ cup white sugar
2 tablespoons vinegar
½ teaspoon curry powder
1 tablespoon pine nuts, or to taste

Steps:

Place the bacon in a large, deep skillet, and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain the bacon slices on a paper towel-lined plate, then crumble.
Toss broccoli, grapes, celery, jicama, and green onions together in a large bowl.
Whisk mayonnaise, sugar, vinegar, and curry powder in a bowl until well blended.
Pour dressing over vegetables and toss with crumbled bacon and pine nuts.

Nutrition Facts : Calories 309.3 calories, Carbohydrate 16.6 g, Cholesterol 24.8 mg, Fat 24.5 g, Fiber 2.5 g, Protein 7.7 g, SaturatedFat 4.8 g, Sodium 495.3 mg, Sugar 11.9 g

TANGY CATALINA PASTA SALAD

Tangy Catalina Pasta Salad image

A tangy change! All of the vegetables you measure to your taste--you can change the vegetables, too.

Provided by MARBALET

Categories Salad Seafood Salad Recipes Shrimp Salad Recipes

Time 25m

Yield 8

Number Of Ingredients 10

Ingredients

1 (16 ounce) package elbow macaroni
1 (5 ounce) can tuna
1 (6 ounce) can small shrimp, drained
¼ cup chopped onion
1 green bell pepper, chopped
¾ cup chopped celery
1 pinch garlic salt
4 tablespoons Catalina salad dressing
1 ½ tablespoons sweet pickle relish
3 tablespoons mayonnaise

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.

Nutrition Facts : Calories 331.4 calories, Carbohydrate 46.7 g, Cholesterol 43 mg, Fat 8.3 g, Fiber 2.3 g, Protein 16.5 g, SaturatedFat 1.3 g, Sodium 229.8 mg, Sugar 4.9 g

10-MINUTE CATALINA CRUNCH SALAD

10-Minute CATALINA Crunch Salad image

Enjoy the crunch and color of a CATALINA salad in minutes. To prep our 10-Minute Crunchy CATALINA Salad just means to toss, drizzle and top with sunflower seeds.

Provided by My Food and Family

Categories Home

Time 10m

Yield Makes 4 servings, 3-1/2 cups each.

Number Of Ingredients 7

Ingredients

1 large head romaine lettuce, torn (about 10 cups)
3 cups cooked chicken breast strips (about 3/4 lb.)
2 cups fresh sugar snap peas, cut crosswise in half
1 large tomato, cut into wedges
1 yellow pepper, cut into strips
1/4 cup KRAFT Classic CATALINA Dressing
1/3 cup dry roasted sunflower kernels

Steps:

Combine first 5 ingredients in large bowl.
Add dressing just before serving; toss lightly.
Top with sunflower kernels.

Nutrition Facts : Calories 320, Fat 19 g, SaturatedFat 4 g, TransFat 0 g, Cholesterol 55 mg, Sodium 560 mg, Carbohydrate 0 g, Fiber 4 g, Sugar 0 g, Protein 23 g

CRUNCH SALAD

Crunch Salad image

This is a bit like a coleslaw, but much more interesting with the combination of the baby vegetables and the shoots.

Provided by Jamie Oliver

Time 10m

Yield 4 servings

Number Of Ingredients 16

Ingredients

2 handfuls alfalfa and broccoli sprouts
2 handfuls mung bean sprouts
2 handfuls sunflower salad shoots
Mixed edible flowers
1 bunch fresh mint, leaves picked
2 baby courgettes (zucchini), sliced thinly lengthways
2 red chicory, cut in 1/2 then finely shredded
1 bunch baby carrots, sliced thinly lengthways
1/2 fennel bulb, halved and sliced finely
1 bunch French breakfast radishes, sliced lengthways
1 head celery, outer stalks and ends removed, halved and finely sliced lengthways
2 tablespoons French mustard
4 tablespoons creme fraiche
1 tablespoon olive oil
2 to 3 tablespoons white wine vinegar
Sea salt and freshly ground black pepper

Steps:

Mix all the vegetables together in a bowl. Now make your dressing by mixing all the ingredients together and toss the dressing with the salad.

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