I’ve been making variations of this salad for years. We’d have tacos for dinner one night, and then we’d have little dibs and dabs of ingredients left over – a small dish of corn, a minuscule portion of black beans, a few black olives – and I would throw together a tasty Southwestern salad for lunch the next day. One thing I’ve learned: the salad ingredients themselves may be random bits and pieces, but the flavor is anything but. And with a homemade Catalina dressing, this salad goes from leftover city to a worthwhile meal in its own right.
What you need:
- 1 head red leaf lettuce, chopped and washed
- 1 can black beans, rinsed and drained
- 1 c. corn kernels
- 1/4 c. thinly-sliced red onion
- 1 pint grape tomatoes, halved if large
- 1 cucumber, chopped
- 1/2 c. black olives, pitted
- 1/2 c. prepared pulled pork or 1/2 lb. cooked bacon, crumbled
- 1 c. croutons
- 1 c. shredded cheddar cheese
- salt and pepper, to taste
- Catalina salad dressing:
- 1 small yellow onion, chopped
- 1/4 c. ketchup
- 2 T. red wine vinegar
- 2 T. honey
- 2 T. brown sugar
- 3/4 t. Worcestershire sauce
- 1/2 t. paprika
- 3/8 t. kosher salt
- 1/8 t. black pepper
- 1/2 c. olive oil
- measuring cups and spoons
- cutting board and knife
- food processor
Time: 20-30 minutes prep.
Multiplying the recipe: Sure, this recipe would multiply easily.
Southwestern Salad with Homemade Catalina Dressing:
To make the dressing: Put the oven in the food processor and pulse until finely chopped. Add the remaining ingredients, except the oil. Blend until smooth. Leave the machine running and add the oil in a steady stream. Pour into a jar and refrigerate until ready to use.
To serve the salad: Place lettuce in a large bowl. Arrange remaining ingredients in small bowls, so that each person can assemble their own salad. Pass the dressing at the table.