Taco Salad with Catalina Dressing

Catalina Dressing

1/4 c. ketchup (can use no-sugar ketchup)
1/4 c. white wine vinegar
1/4 c. onion
2 Tbsp sugar
1/2 tsp. paprika
1/2 tsp. Worcestershire sauce
Salt, Pepper to taste
Blend in blender and while it's going add in 1/2 c. preferred oil.
Makes about 1-1/4 cups.


Then for the salad, everything is optional:
Taco Salad
Cook 1/2 lb. ground beef with onions, chili powder, cumin, and garlic salt, drain and add 1 can pinto beans and some salsa and keep warm (or you could just use taco seasoning), or use no meat burgers
canned corn
tomatoes
shredded cheese
sliced olives
chopped avocado
green onions
1 head of romaine lettuce chopped finely

Fold all of these ingredients together in a large bowl WITH the Catalina dressing.  I only used about 1/3 cup of the dressing, but you can use it all if you like!  The meat should be warm, but not so hot that it cooks the lettuce and melts all the cheese.  But I think this salad tastes best slightly warm.  Serve big helpings with chips to scoop, or leave out the chips and eat with a fork.

You could keep all the ingredients separate and let everyone make their own but if I did that I'd have to find at least 6-8 bowls and pass them around and my kids would take just the cheese and chips and call it salad. Oh and one of them would spill ALL the dressing on their plate.

Salad above pictured with Black Bean Quinoa patties. They make great burgers too!