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:

12 slices bacon, chopped

1/4 cup barbecue sauce

Buttermilk, as needed to adjust the consistency

1 pound Cheddar, grated

2 tablespoons chopped chives

4 corn tortillas, cut into strips

2 cups fresh cilantro leaves

1/4 cup chopped fresh flat-leaf parsley

1 clove garlic, finely chopped

1 pint grape tomatoes, halved

Hot sauce, as needed

1 head iceberg lettuce, cut into chunks and sliced

1 to 2 jalapenos, plus more if needed

Kosher salt

1 lime

1 cup mayonnaise

12 Roma tomatoes (slightly underripe is fine)

Salt

1 bunch scallions, sliced

1/2 cup sour cream

Vegetable oil, for frying

3 yellow or red onions

Equipment:

frying pan

paper towels

whisk

bowl

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:

Quickview
929k Calories
29g Protein
76g Total Fat
32g Carbs
23% Health Score
Limit These
Calories
929k
46%

Fat
76g
118%

  Saturated Fat
29g
186%

Carbohydrates
32g
11%

  Sugar
15g
17%

Cholesterol
134mg
45%

Sodium
1560mg
68%

Get Enough Of These
Protein
29g
60%

Vitamin K
170µg
162%

Vitamin A
3772IU
75%

Calcium
655mg
66%

Phosphorus
630mg
63%

Vitamin C
46mg
57%

Selenium
22µg
32%

Potassium
1019mg
29%

Vitamin B2
0.47mg
28%

Manganese
0.55mg
28%

Vitamin B6
0.54mg
27%

Zinc
3mg
26%

Fiber
6g
26%

Folate
97µg
24%

Vitamin E
3mg
23%

Vitamin B1
0.32mg
22%

Magnesium
81mg
21%

Vitamin B3
3mg
19%

Vitamin B12
0.95µg
16%

Copper
0.28mg
14%

Iron
2mg
14%

Vitamin B5
1mg
11%

Vitamin D
0.79µg
5%

covered percent of daily need
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