Friday, February 7, 2014

Chopped Taco Salad with Homemade Catalina Dressing

I love salads, especially lately. I honestly don't know why. This one is a simple taco salad, but what I really love about this recipe is the Catalina dressing. I've never tried Catalina before, so I'm not sure how it compares...but I love it!
Chopped Taco Salad
Photo credit to Mel's Kitchen Cafe
Chopped Taco Salad with Homemade Catalina Dressing
1/2-1 pound ground turkey or beef
1/2 head romaine lettuce, chopped
1/2 head iceberg lettuce, chopped
1/2 cup cilantro chopped
1 cup cubed (small) cheese, cheddar, Monterey Jack, Pepper Jack, etc.
1 cup frozen or fresh corn kernels (thawed if frozen)
1 6-ounce can olives, chopped {I didn't put these in because…I don't like olives. Gasp!}
1 15-ounce can black beans, rinsed and drained
2 roma or plum tomatoes, chopped
1-2 avocados, chopped
Crushed tortilla chips

1/4 cup ketchup (see note)
1/4 cup granulated sugar
1/4 cup red wine vinegar
1/4 cup onion finely chopped
1/2 teaspoon paprika
1/4 teaspoon Worcestershire sauce
1/2 cup extra-virgin olive oil
Salt and pepper to taste

In a large, nonstick skillet, brown the ground turkey or beef with salt and pepper (about 1 teaspoon of each) until cooked through, breaking up the meat into bite-size pieces as it cooks. Drain excess grease if needed. Scrape the meat onto a paper towel-lined plate and set aside to cool a bit.
For the dressing, combine all the dressing ingredients together in a blender and process until smooth. Refrigerate until ready to serve. The dressing can be made up 3-4 days in advance.
In a large bowl, toss all the salad ingredients together (including the cooled meat) except the crushed tortilla tips.
Serve the salad with the dressing and crushed tortilla tips.
Recipe Source: Mel's Kitchen Cafe

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