Taco Salad Wedge & Catalina Dressing

SHOP (6 Servings)

Extra Virgin Olive Oil (1/2 cup)
Ketchup (1/4 cup)
Sugar (1/4 cup)
Worcestershire Sauce (1/2 teaspoon)
Paprika (1/2 teaspoon)
Red Wine Vinegar (1/4 cup)
Onion (Yellow or White 1/4 cup finely chopped)
Cherry Tomatoes (1 pint)
Avocados (1-2 ripe)
Cilantro leaves for garnish
Fresh or Frozen Corn Kernels (1 cup)
Iceberg Lettuce (1 head firm)
Fresh Limes for garnish and juice
Pinquinto or Pinto Beans (1 can)
Sliced Black Olives (1 can 2.25 oz)
Fire Roasted Diced Green Chiles (1 can 4 oz)
Shredded Mexican Cheeses (1 package for sprinkling)
Fresh Corn Tortillas & Canola Oil for frying

PREP (20 minutes)
Finely mince onion, Halve Tomatoes, Peel Pit & Cut Avocados 
Halve Tomatoes and Cut Lettuce into 6 wedges
In a bowl or blender mix Ketchup, Sugar, Vinegar, Onions, Paprika, Worcestershire Sauce. Then whisk in Olive Oil.
Cut Tortillas in strips, quick fry in hot Canola Oil until crisp.
Dust with Salt and cool on sheet of paper towel

ACTION (10 minutes)
Build a wedge salad arranging all ingredients around the lettuce then top with Tortilla strips and drizzle with dressing
Sprinkle with shredded cheese and garnish with Cilantro leaves