Cowboy Chopped Salad

Cowboy Chopped Salad takes around 16 minutes from beginning to end. For $4.25 per serving, this recipe covers 31% of your daily requirements of vitamins and minerals. One serving contains 930 calories, 30g of protein, and 77g of fat. This recipe serves 6. It is a good option if you're following a gluten free diet. 14562 people have tried and liked this recipe. It works well as a salad. Head to the store and pick up bacon, barbecue sauce, hot sauce, and a few other things to make it today. It is brought to you by Foodnetwork. Taking all factors into account, this recipe earns a spoonacular score of 93%, which is great. Cowboy Coffee Rubbed Steak with Fresh Chopped Veggie Salad, Chopped Salad with Roasted Chickpeas (My Favorite Chopped Salad), and Cowboy Caviar Couscous Salad are very similar to this recipe.

Servings: 6

Preparation duration: 16 minutes

 

Ingredients:

Equipment:

Cooking instruction summary:

Watch how to make this recipe. 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 some pico de gallo, the tortilla strips and the reserved cheese, then serve. Dice up equal quantities of the tomatoes and onions. Roughly chop the cilantro. Now slice 1 or 2 jalapenos in half. With a spoon, scrape out the seeds. (If you like things spicy, leave in some of the white membranes.) Dice the jalapenos very finely; you want a hint of heat and jalapeno flavor, but you don't want to cause any fires. Now dump these 4 ingredients into a bowl. Slice the lime in half and squeeze the juice from one half into the bowl. Sprinkle with salt and stir together until combined. Be sure to taste the pico de gallo and adjust the seasonings, adding salt, lime juice or more diced jalapeno as needed. Yield: 8 servings

 

Step by step:

1. Watch how to make this recipe.

2. For the bacon and tortilla strips: Fry the bacon in a medium skillet over medium heat until crisp, about 8 minutes.

3. Drain on paper towels.

4. Add some vegetable oil to the bacon skillet and fry the tortilla strips until crisp, approximately 1 minute.

5. Drain on paper towels.

6. 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

1. Put the lettuce, tomatoes, scallions, bacon and most of the cheese into a bowl.

2. Drizzle over the dressing and stir. Scatter over some pico de gallo, the tortilla strips and the reserved cheese, then serve.

3. Dice up equal quantities of the tomatoes and onions. Roughly chop the cilantro. Now slice 1 or 2 jalapenos in half. With a spoon, scrape out the seeds. (If you like things spicy, leave in some of the white membranes.) Dice the jalapenos very finely; you want a hint of heat and jalapeno flavor, but you don't want to cause any fires. Now dump these 4 ingredients into a bowl.

4. Slice the lime in half and squeeze the juice from one half into the bowl. Sprinkle with salt and stir together until combined. Be sure to taste the pico de gallo and adjust the seasonings, adding salt, lime juice or more diced jalapeno as needed.

Nutrition Information:

covered percent of daily need