I was browsing through Pintrest yesterday…(I know, I know! I gotta stop, but I CAN’T HELP MYSELF) and I was looking through my sister’s “Pins” and saw this salad.
I’m not sure what came over me..I’m not really a Catalina Dressing fan…or at least I haven’t had it in long enough to even REMEMBER if I like it or not…but suddenly I HAD to try this!
My eldest daughter has a Spring Concert tonight which calls for a “Pot-luck” afterwards and afforded me the perfect opportunity, though now that I’ve made and TRIED this…I dunno if I’ll actually take it to SHARE. I’d much rather keep it all to myself!
The salad reminds me of a really yummy Taco Salad without the ground beef!
So I grabbed: a big bag of Dorritos (nacho cheese!) , 2 cans light red kidney beans, a small can of sliced black olives, 3 green onions, some Light Catalina dressing, 2 cups Colby Jack cheese and 3 small Romaine hearts
Can you tell I went to Target today? all my Market Pantry items… and my white bowl is new too! I needed a bowl with a lid for toting the salad! Score!
The original recipe BTW, called for cheddar cheese, but I’m kind of a Colby Jack fan, so there you go.
Chop, chop, chop the lettuce and add it to your bowl.
Rinse and drain the red kidney beans and olives.
Add them to the salad.
Chop your green onions and add them as well. Then the cheese.
To tell you the truth…I had to transfer it by this point to a larger bowl to get everything mixed together really good.
I crunched all the Dorritos in the bag. I left them in “medium” pieces.. You definately don’t want them in crumbles, so be careful how “crunch-happy” you get with it!
I didn’t add the WHOLE bag, proably more like 3/4
When I had all of that mixed together I salt & peppered it.. and then added only 1/2 cup of dressing.
The other recipe called for the WHOLE bottle of dressing…but I never really need alot of dressing on my salads, so 1/2 a cup worked out perfectly in my opinion. If you like more, then by all means, add more! Make it how you like it, is what I say.
She also mentioned that the salad didn’t “keep” well for her, so I figured LESS dressing might help the salad stay crisper longer. I also threw in a piece of stale bread before I stored it in the refrigerator. This will help keep it fresher longer as well!
All I know is that I’ll be going back for another bowl, because this salad is SUPER yummy!
3 small-medium Hearts of Romaine lettuce
2 cups shredded Colby-Jack cheese
2 cans light red kidney beans, rinsed & drained
1 small can sliced black olives
1 bag Cheese Dorritos, crushed
1/2 cup Calatina Dressing
3 green onions, chopped
Chop lettuce and add to a large bowl.
Add rinsed & drained beans, black olives, cheese, onions and Dorritos.
Salt & Pepper to taste and add salad dressing. Mix well.
Serve Immediately or store in a tightly covered dish.