My Frito Salad

   A much requested favorite at all picnics. This started out as my Mother's Ranch Salad and gradually became completely different, by the use of various ingredients, until it became my Frito Salad. A special thanks goes out to my BFF Jenn Douma for helping to create this throughout the years.





Ingredients:

2  Bags (or equivalent thereof)   Mixed Salad Greens (I use red leaf lettuce and romaine)
1  32-ounce can Diced Tomatoes, drain, reserving liquid (or 4 Cups fresh, diced)
2  4-ounce cans Diced Green Chilies, drained
1  6-ounce can Black Olives, drained and diced
1  32-ounce can Chili Beans, undrained
1  32-ounce bottle Catalina Salad Dressing (or make your own)
1 pound Shredded Sharp Cheddar Cheese
2  15-ounce bags Frito Lay Brand Corn Chips, crushed
1  Large Purple Onions, sliced in rings

Directions:

Layer items listed in order given, reserving liquid from tomatoes, if any.
When bottle of Catalina is added to salad, add reserved liquid; shake well and pour over salad.
Sprinkle shredded cheese over top of salad.
Crust Fritos carefully, so as not to break the bag; dump over cheese.
Place raw onion rings over Fritos just before serving (so as not to overpower the flavors).
Serve.


This recipe serves a crowd of 40, so you can halve it if necessary. Also, tastes good next day, if any leftovers remain. After that, though, it gets really soggy.  

Homemade Catalina Salad Dressing
 https://www.contentednesscooking.com/catalina-dressing/
If link cannot be reached, here is the recipe:
Ingredients
1/4 cup maple syrup
1/2 cup tomato ketchup
1/2 cup oil
1/3 cup vinegar
2 Tbs onion powder
2 Tbs garlic powder
salt, pepper to taste
1 Tbs smoked paprika

Instructions
In a bowl combine oil, vinegar, garlic, onion powder, ketchup. Season with salt and pepper and smoked paprika.
Mix everything together with a wire whisk, or simply put everything in a dressing shaker and combine.
 
 

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