Kitchen Sink Salad with Catalina Dressing
33 people added this to their Recipe Box
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 |
- Portion size: 6
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 6cupschopped romaine lettuce
- 2 cups 2cupschopped leaf lettuce
- 1 cup 1cupthinly sliced red onionred onions
- 2 2carrotcarrots, peeled and grated
- 2 2celery stalkcelery stalks, chopped
- 1 1tomatotomatoes, chopped
- 1 cup 1cupcroutoncroutons
- 1/2 cup 1/2cupoliveolives, thinly sliced
- 1/2 cup 1/2cupshredded cheese, such as Chedder or Jarlsberg Catalina Dressing:
- 1/4 cup 1/4cupketchup
- 2 tbsp 2tbspred wine vinegar
- 2 tbsp 2tbspvegetable oil
- 1 tbsp 1tbspminced shallot or onion
- 1 tbsp 1tbspgranulated sugar
- 1 1clove garliccloves of garlic, minced
- 1/4 tsp 1/4tspsalt
- 1/4 tsp 1/4tsppepper
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.
