Kitchen Sink Salad with Catalina Dressing
This recipe makes 6 servings
Nutritional Info |
|
|---|---|
| Per serving: about | - |
| cal | 170 |
| pro | 5 g |
| total fat | 9 g |
| sat. fat | 3 g |
| carb | 18 g |
| fibre | 3 g |
| chol | 10 mg |
| sodium | 441 mg |
| % RDI: | - |
| calcium | 12 |
| iron | 14 |
| vit A | 100 |
| vit C | 45 |
| folate | 48 |
This toss-together salad is quick to make any time of year — and it's as delicious as the ingredients on hand in your kitchen.
Ingredients
- 6 cups chopped romaine lettuce
- 2 cups chopped leaf lettuce
- 1 cup thinly sliced red onions
- 2 carrots, peeled and grated
- 2 celery stalks, chopped
- 1 tomato, chopped
- 1 cup croutons
- 1/2 cup olives, thinly sliced
- 1/2 cup shredded cheese, such as Chedder or Jarlsberg
- Catalina Dressing:
- 1/4 cup ketchup
- 2 tbsp red wine vinegar
- 2 tbsp vegetable oil
- 1 tbsp minced shallot or onion
- 1 tbsp granulated sugar
- 1 clove garlic, minced
- 1/4 tsp salt
- 1/4 tsp pepper
Preparation
Catalina Dressing: In bowl, whisk together ketchup, 2 tbsp (25 mL) water, vinegar, oil, shallot, sugar, garlic, salt and pepper. (Make-ahead: Refrigerate in airtight container for up to 1 week.)
In large bowl, combine romaine and leaf lettuces, onion, carrots, celery, tomato, croutons, olives and cheese. Pour dressing over top; toss gently to coat.









