Every time I think about taco salad, I think of this dressing. I am posting this in honor of Betty, who introduced me to taco salad dressed with red French dressing, many years ago at church fellowship dinners. In fact, when I whipped this up the other day, taco salad was on the menu for lunch.
Catalina Salad Dressing
1/2 teaspoon dried onion granules
1 teaspoon salt
1 Tablespoon honey
2 Tablespoons apple cider vinegar
1/2 cup oil (I use extra virgin olive oil w/another mild oil)
1/2 cup ketchup (or some tomato paste w/water)
2 Tablespoons fresh squeezed lemon juice
1 teaspoon paprika
pinch ground celery seed (optional)
Mix all ingredients by shaking in a pint jar or blending in a blender. Keep in the refrigerator.
For a great taco salad: combine lettuce (and/or other salad greens), chopped tomatoes, a little chopped onion and garlic, shredded carrots, and some cooked pinto beans (seasoned with cumin, chili powder, and a bit of oregano and basil), some crushed corn chips....oh, and don't forget the nutritional yeast... with this Catalina Salad Dressing....and you've got yourself some yummy taco salad. (Thanks, Betty!) =)