Cowboy Chopped Salad Recipes

COWBOY CIAO STETSON CHOPPED SALAD RECIPE - (3.7/5)

Steps:

• Arrange salad ingredients in separate rows on a large platter. To make the dressing, place all ingredients in a blender and blend well. Toss the dressing on top of the salad. Will keep in fridge for up to a week.

COWBOY CHOPPED SALAD RECIPE - (4.6/5)

Steps:

• For the bacon and tortilla strips: Fry the bacon in a medium skillet over medium heat until crisp, about 8 minutes. Drain on paper towels. Add some vegetable oil to the bacon skillet and fry the tortilla strips until crisp, approximately 1 minute. Drain on paper towels. For the BBQ ranch dressing: In a bowl, whisk together the mayonnaise, sour cream, barbecue sauce, parsley, chives and garlic. Adjust the consistency with buttermilk to make it a little thinner. Taste and add hot sauce and salt as needed. For the salad: Put the lettuce, tomatoes, scallions, bacon and most of the cheese into a bowl. Drizzle over the dressing and stir. Scatter over the pico de gallo, tortilla strips and the reserved cheese, then serve.

CHOPPED SALAD

Steps:

• 1. In a small bowl, combine the onions, water, vinegar, salt, and pepper. Let sit at room temperature for 5 minutes to allow the flavors to develop.
• Add 1/2 cup of the oil to the vinegar mixture. Add additional to taste.
• 2. In a large bowl, combine the lettuce, roasted peppers, olives, haricots verts, cucumber, and herbs. Toss with enough dressing to coat, and season to taste with additional salt and pepper. Serve any remaining dressing on the side.

STETSON CHOPPED SALAD

Steps:

• Layer salad ingredients in large bowl.
• To make dressing, add first 3 ingredients to food processor and blend thoroughly.
• With motor running pour in buttermilk.
• Add remaining ingredients to combine.
• Dress salad as desired, tossing to combine.
• Store remaining dressing in refrigerator.