Catalina salad recipe

N.S. author Alex MacLaren shares details on her new cookbook “We Use What We Have” and makes a Catalina Salad.

Salad Ingredients:

• 250g (8oz) rotini pasta
• 2 cups chopped iceberg lettuce
• 1 cup (100g) sharp cheddar
• 1 large tomato
• 1 carrot
• ½ yellow bell pepper 6” of English cucumber
• 1/4 medium red onion

Catalina Dressing Ingredients:

• ¼ cup (60ml) canola oil
• ¼ cup (60ml) red wine vinegar
• ¼ cup (50g) white sugar
• 2 tablespoons ketchup
• 1 teaspoon soy sauce
• ½ teaspoon garlic powder
• ½ teaspoon onion powder
• 1 teaspoon paprika
• ½ teaspoon oregano
• ¼ teaspoon black pepper
• ¼ teaspoon salt

Directions:

1. Boil the pasta in salted water according to package directions. Drain and cool.
2. Meanwhile, chop and wash lettuce. Cube the tomato, removing tough core and seeds. Slice the bell pepper then cut strips into small cubes. Slice the cucumber into quarters lengthwise, then slice into 1/4” pieces. The shape should look like little pizza slices. Grate the carrot. Dice the red onion thinly. Cut the cheese into cubes. I like mine to be a little smaller than 1/4”. Of all things, the cheese being in cubes instead of shredded is actually important because the dressing won’t penetrate and overpower its flavour.
3. Prepare the Catalina dressing by mixing together sugar, vinegar, ketchup, oil and seasonings in a bowl or jar.
4. Layer the salad ingredients into a large bowl, except the lettuce. Pour the dressing over the salad and toss to combine. If you don’t like your salad saucy, add the dressing gradually.
5. Refrigerate for at least 20 minutes for the flavours to absorb. Mix in the lettuce immediately before serving so it doesn’t get soggy.

If using only pasta or lettuce, double the amount of that ingredient. If using only pasta, dress the salad and refrigerate at least 30 minutes before eating so the flavours meld. If using only lettuce, dress immediately before serving so it doesn’t get soggy.

Recipe by Alex MacLaren