Mexican Salad

Mexican Salad 1 large head iceberg lettuce, washed and chopped 2 tomatoes, chopped 1 purple onion, chopped 1 15.5 can Ranch Style Beans, drained and rinsed 12 oz. cheddar cheese, grated 1 large (12 oz.) Bag Doritos Corn Chips, broken into pieces 24 oz. Bottle Classic Catalina Salad Dressing, chilled In a large bowl, add lettuce, tomatoes, onions, and beans; Toss and refrigerate before serving. Remove from the refrigerator. Add cheese, chips, and dressing. Mix well by folding all ingredients together, being sure not to break up the chips to much and mashing the vegetables. Note: Taco meat can be added and any substitutions can be made to your liking.