Cowboy Chopped Salad Recipe 465

COWBOY CHOPPED SALAD RECIPE - (4.6/5)

Cowboy Chopped Salad Recipe - (4.6/5) image

Provided by margiekyle

Number Of Ingredients 26

Ingredients

12 slices bacon, chopped
2 tablespoons vegetable oil, for frying
4 corn tortillas, cut into strips
BBQ RANCH SALAD DRESSING
1 cup mayonnaise
1/2 cup sour cream
1/4 cup barbecue sauce
1/4 cup chopped fresh flat-leaf parsley
2 tablespoons chopped chives
1 clove garlic, finely chopped
Buttermilk, as needed, to adjust the consistency
Hot sauce, to taste
Kosher salt
SALAD
1 head iceberg lettuce, cut into chunks and sliced
1 pint grape tomatoes, halved
1 bunch scallions, sliced
1 pound Cheddar cheese, grated
Pico de gallo, store-bought or homemade, recipe follows, for topping
PICO DE GALLO
12 Roma tomatoes (slightly under ripe is fine)
3 yellow or red onions
2 cups fresh cilantro leaves
1 to 2 jalapenos, plus more if needed
1 lime
Salt

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.

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

Cowboy Ciao Stetson Chopped Salad Recipe - (3.7/5) image

Provided by á-8868

Number Of Ingredients 16

Ingredients

SALAD:
1 cup cooked Israelli couscous
1/2 cup diced Roma tomatoes
1/2 cup dried sweet corn
1 cup chopped arugula
2 ounces smoked salmon, diced (could substitute chicken if you don't like smoked salmon)
1/2 cup Asiago cheese
1/4 cup dried currants
1/4 cup toasted pepitas (pumpkin seeds)
DRESSING:
1/4 cup basil pesto
1/2 cup mayo
1 shallot
1/2 cup buttermilk
1 lemon, juiced
Salt & pepper to taste

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 SALAD, PAUL NEWMAN'S FAVORITE

Cowboy Salad, Paul Newman's Favorite image

Cindy Kavor shared this award-winning recipe with the 100 Pennies Scholarship drive. This is a great make-ahead salad that delivers the goods.

Provided by Lalaloob

Categories Low Cholesterol

Time 1h15m

Yield 6 serving(s)

Number Of Ingredients 15

Ingredients

1 cup of paul's olive oil and vinegar dressing
1/4 cup red wine vinegar
3 tablespoons chipotle chiles, in adolbo sauce chopped
1 large lime, juice of (about 2 tablespoons)
1 tablespoon cumin
2 teaspoons salt
3 (15 1/2-19 ounce) cans black beans, rinsed and drained
4 (15 1/2-16 ounce) cans whole kernel corn
3 cups cooked white rice
1/4 cup finely chopped red onion
1/2 cup finely chopped green onion (including the tops)
1/2 cup chopped cilantro
2 cups coarsely chopped tomatoes
lime wedge, and
fresh cilantro stem, for garnish

Steps:

TO make the dressing, mix all the ingredients in a bowl.
TO make the salad, mix all the ingredients in a bowl.
ADD the dressing to the salad and leave in the refrigerator for one hour or one day.
BEFORE serving the salad, add the chopped tomatoes and garnish with lime wedges and cilantro.

Nutrition Facts : Calories 797.7, Fat 26.3, SaturatedFat 4.7, Sodium 1770.5, Carbohydrate 126.9, Fiber 21.4, Sugar 10.8, Protein 25.3

CLASSIC STETSON CHOPPED SALAD

Classic Stetson Chopped Salad image

Posted for ZWT 2006. This a signature salad recipe that comes from Cowboy Caio's Restaurant in Scottsdale, Arizona. It has some unusual ingredients, but it's wonderful!

Provided by Galley Wench

Categories Grains

Time 30m

Yield 8 serving(s)

Number Of Ingredients 19

Ingredients

4 cups cooked couscous (from 2 cups uncooked) or 4 cups quinoa (from 2 cups uncooked)
2 cups shredded cooked chicken breasts or 2 cups smoked salmon
2 cups roasted dried corn kernels (such as JustCorn)
1 cup grated asiago cheese
1 cup pepitas (salted roasted pumpkin seeds)
1 cup dried currant
1 1/2 cups chopped tomatoes
2 cups chopped spinach or 2 cups arugula
2 small shallots, diced
1 cup buttermilk
2 tablespoons fresh lemon juice
1/2 teaspoon fresh ground black pepper
3/4 cup olive oil
1/4 cup chopped garlic
1 teaspoon kosher salt
1/2 cup olive oil
1/4 cup fresh basil leaf
1 tablespoon pine nuts
1 teaspoon kosher salt

Steps:

Make a bed of couscous/quinoa on a large round shallow serving plate. In a wedge shape arrange the chicken, corn, cheese, pumpkin seeds, currants, tomatoes, and spinach on top of the couscous/quino. Alternatively the ingredients can be arranged in strips in individual salad bowls.
To make the dressing: in a medium bowl, combine the shallots, buttermilk, 1 cup aioli, 1/2 cup pesto, lemon juice, and pepper. You will have approximately 3 cups.
Serve the dressing in a pitcher for your guests to drizzle on their salad. Reserve the remaining dressing in a glass jar, refrigerated, for other salads.
Easy Aioli.
(makes about 1 cup).
Combine the olive oil, garlic, and salt in a small bowl. Refrigerate, covered, for up to 1 week.
Pesto.
(makes about 3/4 cup).
In the bowl of a food processor, pulse the olive oil, basil, pine nuts, and salt until combines. Refrigerate, covered , for 2 or 3 days.

Nutrition Facts : Calories 634, Fat 45.7, SaturatedFat 7.1, Cholesterol 30.6, Sodium 509.1, Carbohydrate 38.9, Fiber 4.1, Sugar 15, Protein 21.1

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