You’ll love this Southwest Salad with Catalina-Lime Dressing! It’s easy to make your Catalina dressing, and you can customize the salad ingredients!
I have a strange relationship with salads. I love ordering them when I go out for lunch.
But at home, I usually don’t want to bother with them. (Lazy!)
Well, apparently, my body decided it needs more salad, because I started craving one with hard-boiled eggs, avocado, corn, tomatoes, olives, black beans, cheese…so I made Southwest Salad with Catalina-Lime Dressing and can’t get enough of it.
Let’s start with the dressing. I’ve always loved Catalina French but stopped buying anything bottled a while ago.
Fortunately, it’s so easy to make at home. I start with some Simply Heinz ketchup, which doesn’t contain high-fructose corn syrup and tastes really good. (I have no affiliation with Heinz.)
From there, I add olive oil, a tablespoon each of balsamic vinegar and lime, a packet of Stevia (instead of a tablespoon of sugar) and then I season it with salt, pepper, paprika and garlic powder. That’s it!
It’s so good, I even lick the spoon. It gets the thumbs up from my family, too.
As for the toppings, you may have noticed there’s no meat here. We didn’t even miss it, with the eggs and beans supplying the protein.
But I bet this salad would rock with some crumbled bacon. (Oh, behave!)
It’s really fun (and oddly soothing) to prep each ingredient by slicing, chopping, rinsing, or whatever is required, and then lining up small bowls of each topping, just like a salad bar. I set this up for dinner the other night, and we really got a kick out of it.
I kept the leftovers in the bowls, covered them with plastic wrap and placed them all on a tray to refrigerate for the next day. Then, all we had to do was grab the tray and dig in for lunch. (See, I told you it’s fun.)
One last note on easily peeling hard-boiled eggs: It’s best to start with eggs at least a week old. The really fresh ones will be difficult to peel.
Tap the bottom of the hard-boiled egg on the counter and peel away a bit of the shell where it’s cracked. Then, take a teaspoon and gently slide the back of it under the egg’s shell, trying to get under the thin skin. Use the spoon to peel off the shell as you rotate the egg.
Go forth and make salad, my friends!
(Recipe Source: Cooking with Mamma C)