Whisk creamy salad dressing, sugar, vinegar, Catalina salad dressing, seasoned salt, mustard, celery salt, and black pepper in a bowl until smooth and creamy.
Brown hamburger and drain.
Add Mexican beans, shredded cheese and lettuce, broken into bite-size pieces.
Cover with Catalina salad dressing.
Be sure to use Catalina.
Just before serving, toss with Fritos.
Cut chicken breasts into 1-inch cubes. Saute in 1 tablespoon olive oil over medium heat. Stir occasionally. Cook until chicken is firm but not browned. Add Catalina salad dressing and hot sauce (if desired) to pan. Stir to coat chicken evenly. Continue to stir until dressing thickens and no longer remains in the bottom of pan.
Dust chicken with butter and put on hot grill.\tAfter about 3 or 5 minutes, pour Catalina salad dressing straight from the bottle on the chicken and turn chicken on the grill.
Pour dressing on the other side of the chicken and continue to turn to keep from burning.\tCompletely bake the chicken for about 12 minutes.
Remove from grill and add additional sauce if needed.
Shred or cut lettuce in large bowl. Add diced tomatoes, sliced onions, beans, cheese and crushed Doritos. Right before serving, add whole bottle of Catalina salad dressing. Stir until salad is well covered with dressing.
Brown ground meat; drain.
Add lettuce, Ranch Style beans and cheese.
Slice tomatoes into chunks and add to salad.
Crush Doritos and add to salad.
Then, add Catalina salad dressing.
Mix together.
Serve.
Real good.
Brown hamburger meat.
Add taco seasoning.
Mix according to package.
When cooked, set aside. In large salad bowl, make salad out of vegetables.
Add Catalina salad dressing and hamburger meat.
Toss.
Sprinkle cheese and naco chips (crushed) on top.
Put chicken in a microwaveable casserole dish.
Pour Catalina salad dressing over chicken.
Slice onion and bell pepper in rings, then layer on top of chicken.
Cover and cook in microwave for 15 minutes, then rotate 1/2 turn, then cook 15 more minutes.
Brown ground beef and onion.
Drain and rinse pinto beans. In a large bowl, mix all ingredients with 1/2 bottle of Catalina salad dressing.
Add to your personal preference.
Cut up lettuce, cheese, onion and tomatoes.
At last minute before serving add beans and 1 (8-ounce) bottle of Catalina salad dressing.
Then add crushed Fritos.
In a large bowl, crush Doritos.
Shred lettuce.
Mix in bowl. Add chopped tomato and cheese.
Add Catalina salad dressing to taste.
Chill for 2 hours.
Brown chopped beef.
Add chopped onion and saute.
Drain off fat, if desired.
Blend beef, onion, garbanzo beans, chili, shredded cheese, ripe olives, salsa and Catalina salad dressing. Refrigerate until ready to serve.
Add 1 pound salad greens, mixing well with ingredients.
Top with taco corn chips or chili corn cheese chips and serve.
Brown the hamburger meat and drain.
Mix together in a large bowl:
lettuce, hamburger meat, 3 medium tomatoes (diced), 1 bag chips (broken up), shredded cheese, 1 small chopped onion (optional) and 1 large bottle Catalina salad dressing.
Chill and serve.
Toss together and add 1 bag of crushed tortilla chips before serving.
Top with Catalina salad dressing.
After browning the ground beef, add the can of beans and simmer for 10 minutes.
Meanwhile, shred the lettuce and add onion, tomatoes and grated cheese.
Toss together, combine lettuce and beef mixtures with a 6 oz bag of crushed Fritos and toss with one 8 oz bottle of Catalina salad dressing.
Serve immediately.
Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain. Run under cold water to chill, drain again.
Toss together pasta, tuna, shrimp, onions, green pepper, celery, garlic salt, salad dressing, and relish. Add enough mayonnaise to thin out dressing, if desired.
Spread jam over chicken in a casserole pan.
Add Catalina salad dressing.
Bake at 350\u00b0 for 1 hour.
Great with tossed salad and baked potato.
Cut up lettuce and tomatoes.
Add any other salad fixings you wish (cucumbers, peppers, etc.).
Cut onion in large pieces.
Add 1/2 can kidney beans and/or 1/2 can Great Northern beans, rinsed. Add dressing and mix.
Before serving, add olives and Fritos.
CHIPOTLE SALAD DRESSING:
Place the first 7
Preheat grill for medium heat and lightly oil the grate.
Whisk Catalina salad dressing, melted butter, lemon juice, Worcestershire sauce, brown sugar, garlic powder, onion powder, and dill together in a bowl. Brush over the salmon fillets.
Cook salmon on the preheated grill, basting regularly with the sauce, until the flesh flakes easily with a fork, about 15 minutes.