Catalina Corn Salad Recipes

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CATALINA TACO SALAD



Catalina Taco Salad image

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

1-1/2 pounds lean ground beef (90% lean)
3 cups shredded cheddar cheese
1 can (15 ounces) pinto beans, rinsed and drained
2 medium tomatoes, seeded and chopped
1 large onion, chopped
1 bunch romaine, torn
1 package (9-1/4 ounces) corn chips
1 bottle (24 ounces) Catalina salad dressing

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 'TACO' SALAD



Catalina 'Taco' Salad image

When is a taco salad not a taco salad? Hamburger, tortilla chips, onion, lettuce and cheese. But it's the dressing that makes this amazing! I got this recipe from my parents who got it from my aunt who got it from a friend and so on. It is an amazing change from a regular taco salad!

Provided by Narshmellow

Categories     Cheese

Time 30m

Yield 6 serving(s)

Number Of Ingredients 6

1 lb ground beef
1 head lettuce
1 bottle Catalina dressing
1/2 onion, small dice
8 ounces shredded cheddar cheese
7 -10 ounces tortilla chips

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 CORN SALAD



Catalina Corn Salad image

My mom tried this a party from her work years ago. I have been eating this since I was a child and had made it numerous occasions. It is great for potlucks and picnics; the colors in this salad are pretty.

Provided by Blue Peacock

Categories     Low Protein

Time 10m

Yield 20 serving(s)

Number Of Ingredients 5

4 (15 ounce) cans whole kernel corn, drained
1 cup chopped green bell pepper
1 cup chopped red onion
1 (2 ounce) jar chopped pimiento, drained
1 (8 ounce) bottle Catalina dressing or 1 (8 ounce) bottle Russian salad dressing

Steps:

  • Mix corn, bell pepper, red onion, pimentos and Catalina dressing in a large glass bowl.
  • Refrigerate until service.

Nutrition Facts : Calories 128.9, Fat 6, SaturatedFat 0.8, Sodium 420.1, Carbohydrate 19.5, Fiber 2, Sugar 4.5, Protein 2.6

CLASSIC CREAMY CATALINA SALAD



Classic Creamy CATALINA Salad image

Enjoy a bounty of produce (plus tasty, tasty bacon!) in this sure-to-please salad featuring sweet, creamy Catalina salad dressing.

Provided by My Food and Family

Categories     Home

Time 10m

Yield 1 serving

Number Of Ingredients 7

1-1/2 cups tightly packed torn Boston lettuce
5 slices cucumber
3 slices red onion, separated into rings
2 slices cooked OSCAR MAYER Bacon, crumbled
1 radish, sliced
1 hard-cooked egg, chopped
2 Tbsp. KRAFT Creamy CATALINA Dressing & Dip

Steps:

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

Nutrition Facts : Calories 330, Fat 26 g, SaturatedFat 6 g, TransFat 0 g, Cholesterol 210 mg, Sodium 620 mg, Carbohydrate 11 g, Fiber 1 g, Sugar 9 g, Protein 12 g

CATALINA DRESSING



Catalina Dressing image

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

2/3 cup ketchup
1/4 cup sugar
2 tablespoons lemon juice
2 tablespoons red wine vinegar
4-1/2 teaspoons Worcestershire sauce
1/2 teaspoon salt
1/2 teaspoon ground mustard
1/8 teaspoon paprika
Dash ground turmeric
Dash cayenne pepper
1/2 cup canola oil

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.

CATALINA TOMATO SALAD



Catalina Tomato Salad image

"I'm a tomato lover, and this is my favorite summertime salad," says Lora Billmire of Spokane, Washington. "With its sweet dressing and tangy olives, the unique blend disappears almost immediately at picnics and barbecues."

Provided by Taste of Home

Categories     Lunch

Time 10m

Yield 8 servings.

Number Of Ingredients 5

6 cups chopped plum tomatoes
1 jar (5-1/4 ounces) pimiento-stuffed olives, drained and halved
3/4 cup Catalina salad dressing
1 small onion, chopped
1/4 to 1/2 teaspoon pepper

Steps:

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

Nutrition Facts : Calories 150 calories, Fat 11g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 620mg sodium, Carbohydrate 14g carbohydrate (10g sugars, Fiber 2g fiber), Protein 1g protein.

CALICO CORN SALAD



Calico Corn Salad image

With a full-time job and my own catering business, I appreciate delicious food that can be prepared ahead, like this colorful zippy salad. My family and friends are glad to sample the new dishes I prepare, especially when they turn out as good as this one. -Henry Tindal, Red Bank, New Jersey

Provided by Taste of Home

Categories     Lunch

Time 10m

Yield 8-10 servings.

Number Of Ingredients 12

2 packages (16 ounces each) frozen corn, thawed
4 small zucchini, finely chopped
1 large sweet red pepper, finely chopped
2 cans (4 ounces each) chopped green chilies, drained
1 medium onion, chopped
2/3 cup olive oil
1/4 cup fresh lime juice
2 tablespoons cider vinegar
2 to 2-1/2 teaspoons ground cumin
1-1/2 teaspoons salt
1 teaspoon pepper
1/2 teaspoon garlic salt

Steps:

  • In a large bowl, combine the corn, zucchini, red pepper, chilies and onion. , In a jar with a tight-fitting lid, combine remaining ingredients; shake well. Drizzle over salad and stir gently. Chill for several hours or overnight.

Nutrition Facts : Calories 191 calories, Fat 15g fat (2g saturated fat), Cholesterol 0 cholesterol, Sodium 494mg sodium, Carbohydrate 15g carbohydrate (3g sugars, Fiber 3g fiber), Protein 2g protein.

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